Please STOP buying that awful Hot Chocolate/Cocoa Mixes...make it fresh from real chocolate:
REAL HOT CHOCOLATE:
serves 4-6
1 qt milk
6 squares bakers chocolate/ 8ozs dark chocolate
3 tbsp boiling water
2 tbsp brown sugar(gives it a caramelly taste)
melt the chocolate in a double boiler or basin over simmering hot water.
Add the sugar and stir to dissolve
The add the boiling water and stir well
Pour over the scalded milk and whisk well over the heat.
serve in a coffee pot ( in those days they had chocolate pots!) with whipped cream or double pouring cream
REAL Hot Cocoa Per cup
in 1 tbsp boiling water add 1 tsp Dutch unsweetened cocoa, mix to a paste then add to a cup full of boiling milk.
Boil together, stirring for 5 mins. stirring constantly.
When serving..sweeten to taste
For both these recipes to be a bit thicker...add some cornstarch dissolved in a little cold milk and stir well.
May also add any hard liquor of choice for very cold days
Chocolate syrup for adding to cold milk drinks
4 ozs dark chocolate
2 cups boiling water
1 pound sugar
2 tbsp vanilla extract
Melt the chocolate in a double boiler adding the sugar and water and stirring to dissolve.
Strain then add the vanilla.
Bottle and keep refrigerated.
For hot chocolate 2 tsp and boiling water
For cold chocolate 1 tbsp to a glass of milk or sparking water
Mulled Cider
1 quart Cider/apple juice or hard cider
1 tsp whole allspice
1 cinnamon stick ( optional)
2 whole clove berries
3 large eggs beaten
Boil the cider and spices for 3 mins.
Pour carefully over the beaten eggs, whisk well and serve in hot cups/heatproof glasses
Ginger Punch
2 cups sugar
2 qts water
1 pound ginger root
1 cup fresh orange juice
1 cup fresh lemon juice
Chop the ginger root, don't peel.
In a heavy bottomed saucepan add the ginger, water and sugar, bring to boil and boil for 20 mins..
remove form heat, add the fruit juices and strain well.
Allow to cool then serve over ice with sparkling water or clear lemonade( 7UP)
Lemonade
2 cups sugar
1 qt water
1 cup lemon juice
boil the sugar and water 15 mins.
Add the fruit juice and allow it to cool.
serve over crushed ice.
Claret Cup..Victorian Decadence at it's best
1 bottle claret ( good red wine)
1 cup sherry
1/4 cup brandy
1/4 cup cherry brandy
1/4 cup apple brandy
thin rind of lemon
8 sugar lumps
3 cups soda water
Add the lemon, claret and sugar to a jug and leave to marinate with 2 cups ice cubes for 1 hour.
Add the other ingredients, and serve with soda water.
a nice cold..SHANDY GAFF
In a large glass or ceramic jug
equal quantities of good beer and ginger beer
add 1/4 cup brandy
add ice cubes and serve cold
Mulled Wine..always served at the end of( sometimes at the beginning for the beaters) fox hunt/pheasant shooting parties
2 cups claret or port
1 cup boiling water
6 sugar lumps
pieces of mace
2 cinnamon sticks
heat the wine to nearly boiling, then remove from heat, add the boiling water, sugar & spices, serve hot in silver punch cups or heatproof glasses.
Mulled Ale...served after harvesting sugar beets and potatoes
1 qt good beer/ale
1 cup rum, whisky or brandy
4 sugar lumps
3 clove berries
2 inches ginger root bruised/3 tsp ground ginger
2 pieces mace/1/2 tsp ground nutmeg
Heat the ale and spices in a saucepan to almost boiling.
Add the sugar, and remove from heat, adding the hard liquor.
Serve hot.
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