Friday, February 22, 2008

It's a chocolate kind of day...

The weather outside is frightful - I've head the snow plow go up and down the road three times already since I woke up. Just the kind of day for a cup of hot chocolate.

Now what kind should I have? Hot Chocolate, French Chocolate, Mexican Chocolate, Spiced Chocolate...

As I was looking through Grammy's 1929 Modern Priscilla Cookbook, these wonderful hot cocoa recipes stood out. So here are a few suggestions for some old fashioned hot chocolate fun!

Hot Chocolate

2 squares of chocolate(unsweetened baking chocolate melted)
1/2 cup boiling water
1/4 cup sugar
3 cups scalded milk

Melt chocolate and add water. Stir until smooth, add sugar, boil three minutes and add milk at once. Serve with whipped cream or marshmallows. Serves 4.

French Chocolate

1 quart milk
4 ounces chocolate
1 tablespoon sugar
1 teaspoon arrowroot

Put milk in double boiler, add chocolate broken in small pieces, then add sugar. Stir until chocolate is dissolved. When chocolate is hot, add arrowroot dissolved in a little water. Serve with whipped cream. Servings, 6.

Mexican Chocolate

1 pint milk
2 inch piece of stick cinnamon
1 1/2 tablespoon ground coffee
1 ounce chocolate
1/4 cup boiling water

Scald milk with cinnamon and coffee. Strain through double cheesecloth and reheat. Add chocolate melted and mixed with boiling water. Cook two minutes. Beat well and serve with whipped cream. Servings, 3.

Spiced Chocolate Iced

1 pint milk
1 cup sugar
1 Tablespoon cornstarch
1 Tablespoon cocoa
1/2 teaspoon cinnamon
1 egg yolk
1 teaspoon vanilla

Scald milk and add to other ingredients well mixed. Cook five minutes. Cool, flavor with vanilla and chill. Add cold milk to suit taste. Servings, 3.


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