Sunday, November 22, 2015

~Tom's Christmas Chocolatada*~

It rang a bell in Tom’s memory, and as he watched another large group of children clustered around the steps of a church with long queues of people behind them, he remembered about the chocolatadas. The annual Christmas giving by churches and patrons and businesses of hot chocolate, bread and a toy to children, and to the old.

~The Twelve Days of Christmas

Serves 4


Hot Chocolate 
113.4 g  chocolate de taza, or plain chocolate, chopped
750 ml water
4 cloves
2 sticks cinnamon
1 can unsweetened evaporated milk
Sugar to taste
2 teaspoons vanilla essence
½ teaspoon nutmeg, grated
250 ml whipped cream (optional)

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If you like your chocolate more thick, add 1 teaspoon cornstarch diluted in 1 
tablespoon water, before turning off the heat. If something lighter is preferred, add 
more hot water or regular milk.
  1. To make the infusion, in a heavy saucepan bring the water to boil with the cinnamon and cloves, for 10 minutes.
  2. Add the chopped chocolate, stirring until melted. Add evaporated milk, sugar to taste, nutmeg, and vanilla essence.
  3. Serve immediately with a dollop of whipped cream if desired, and a sprinkling of ground cinnamon or grated chocolate.

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