Recipes: Chocolate drinks

recipes

Chocolat Chaud

Makes 4 ( 3/4 -cup) servings.

This recipe, adapted by Vogue magazine food editor Jeffrey Steingarten from legendary Parisian pastry chef Pierre Herm, gets its extraordinary depth from a blend of melted bittersweet chocolate and a small amount of cocoa.

• 2 1/4 c. whole milk

• 1/4 c. water

• 1/4 generous cup superfine Baker's Sugar (brand name)

• 1/4 c. unsweetened cocoa powder, loosely packed (preferably Valrhona brand)

Directions

In a 2-quart saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat. Add the chocolate and cocoa and return to a boil, whisking until ingredients are well-blended and mixture has thickened. Reduce heat to very low.

Blend for 5 minutes with an immersion mixer or whirl the hot chocolate in a blender for half a minute, until thick and foamy.

Dark Chocolate Mint Drink

Mint's intensity matches the flavor of the dark chocolate in this drink. The recipe is made with peppermint extract, but you could use fresh peppermint leaves if you have them. (Steep a few tablespoons of julienned fresh leaves in the hot milk for 15 minutes and strain before adding chocolate. Adapted from "Chocolate Obsession," by Michael Recchiuti and Fran Gage.

• 1 3/4 c. whole milk

• 2 oz. bittersweet chocolate (61 percent to 65 percent cacao), finely chopped

• 1/4 tsp. peppermint extract

Directions

Blend with an immersion mixer until the chocolate has melted and the drink is smooth. Divide between 2 mugs or cappuccino cups and serve warm.

Ghirardelli "Square" Caramel Hot Chocolate

Serves 4 to 6.

Pictured on the Taste cover. From "Hot Chocolate," by Fred Thompson (Harvard Common Press, 95 pages, $12.95). Used with permission.

• 2 c. half-and-half

•Whipped cream for garnish

• Store-bought caramel sauce for garnish

Directions

Pour the half-and-half into a medium-size saucepan and warm over medium heat. Meanwhile, unwrap all of the chocolate squares and cut them into quarters.

When the half-and-half is just below a boil, with bubbles around the sides, whisk in the candy and continue whisking until all the chocolate is melted and the mixture is smooth.

John's Classic Drinking Chocolate

Makes 6 ( 1/2 -cup) servings.

What's chocolate entrepreneur John Scharffen- berger's favorite dessert? Really good, thick hot chocolate, served in a demitasse cup with a few slices of a perfect pear or two pieces of shortbread. During the holidays, he likes to add rum or brandy to drinking chocolate and serve it instead of eggnog. You can make this recipe without the spices, but for an authentic Mexican-style chocolate, add the cinnamon and cayenne. It can be prepared ahead (it will keep up to three days refrigerated), but know the flavors of the spices will intensify and the mixture will thicken. From "The Essence of Chocolate" by John Scharffenberger and Robert Steinberg.

Note: John Scharffenberger prefers to use Scharffen Berger 99 percent cacao solid chocolate, which contains a small amount of sugar. If you choose this chocolate, reduce the sugar in the recipe by 2 teaspoons.

• 2 1/2 c. whole milk

• 1/3 c. plus 2 tsp. granulated sugar

• 1 1/2 tsp. vanilla

• 1/2 tsp. ground cinnamon

• 1/8 tsp. ancho chile powder or cayenne pepper, optional

Directions