| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Beverages |
2 |
Servings |
INGREDIENTS
| 1 |
pt |
Milk |
| 3 |
oz |
Imported chocolate (milk chocolate; or semi-sweet |
INSTRUCTIONS
Pour 1/4 cup of the milk into a small, thick-bottomed pot. Break the
chocolate into small bits and add to the milk in the pot. Over very low
heat, let the chocolate melt, then pour in the rest of the milk, bit by
bit, whisking well with each addition. When the chocolate is melted and the
milk faintly steaming, remove from the heat, beat vigorously with a whisk
until frothy, and serve.
Variations: A small amount of chocolate-based liqueur, such as
Cheri-Suisse, Vandermint, or Droste Bittersweet is liked by some. Of
course, unsweetened baking chocolate can be used instead. Use the same
proportion: 1 1/2 oz. chocolate per cup of milk and sweeten to taste.
Per serving: 150 Calories; 8g Fat (49% calories from fat); 8g Protein; 11g
Carbohydrate; 33mg Cholesterol; 120mg Sodium
From The Chocolate Archives, Dec 1997, http://www.choco.com
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