Drinking Chocolate
재료
- Heavy cream 2 oz
- Milk 6-8 oz
- Cinnamon 1 stick
- Vanilla 1
- Chocolate 2 oz finely chopped dark
- Whipped cream Fresh
조리법
Heat the cream and milk with the cinnamon and vanilla bean very slowly for 15-20 minutes. (If you don't have any beans add 1-2 tsp of vanilla after heating). Remove the bean and cinnamon. Add the chocolate. Mix until fully melted. Serve topped with some very dense fresh whipped cream. Serves 1-2 depending upon how much of a glutton you are. For a richer chocolate, use 4 oz of milk, 4 oz of cream, 4 oz of chocolate. Serve in coffee mug.
Drinking Chocolate은 곱게 다진 다크 초콜릿을 헤비 크림과 홀 밀크의 조합에 녹이고 시나몬과 바닐라로 향을 더한 무알코올 따뜻한 음료입니다. 가루 코코아로 만드는 핫 코코아와 달리 진짜 초콜릿을 사용해 훨씬 풍부하고 진하며 강렬한 맛을 냅니다. 신선한 휘핑 크림으로 마무리합니다.
History & Origins
Hot chocolate has been consumed since at least the Aztec civilization, where cacao was prepared as a spiced, unsweetened beverage. European drinking chocolate evolved after cacao reached Spain in the 16th century and sugar was added, becoming a luxury drink favored by aristocracy through the 17th and 18th centuries. This cream-enriched, cinnamon-vanilla version reflects the modern European sipping chocolate tradition.
Tasting Notes
Aroma: rich dark chocolate, warm cinnamon, and sweet vanilla bean. Palate: deeply chocolatey and full-bodied, with a luscious creaminess from the heavy cream and a warm spice undercurrent from the cinnamon. Finish: long, sweet, and warming with lingering chocolate and a delicate vanilla note.
Pro Tip
Chop the dark chocolate as finely as possible and heat the cream-milk mixture at the lowest possible temperature to avoid scorching, stirring constantly until all chocolate is fully incorporated.
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