Recipes for Shabbat

Hot Cocoa

Chocolate was discovered and brought to Europe in the early 1500s by the explorer Cortez and while I like to tweak my cocoa and add a few extra ingredients just to keep things interesting. I will not go as far as the ancient Aztecs. They preferred to drink it cold, flavored with wine and chili peppers, and not at all sweet.

After its introduction in Spain, the drink began to be served hot, sweetened and without the chili peppers. It was the English who started adding milk to their chocolate and it wasn't until the middle of the eighteenth century that chocolate began to evolve into the drink we enjoy today.

On a last note before we get to the recipes while it may seem obvious the difference between hot cocoa and hot chocolate is that the cocoa is made with cocoa and sugar and the chocolate is made with either milk, sweet, unsweetened or semi sweet chocolate.

PEPPERMINT HOT CHOCOLATE (dairy)

Beat the cream with crushed mints until it forms into stiff peaks. Cover the mixture and refrigerate for one hour. In a small saucepan, heat the milk to a simmer and then add the chocolate. Whisk the milk until the chocolate is melted and mixture is smooth. Add peppermint extract and mix to combine. Pour hot chocolate into mugs, and top with mint whipped cream. Serves 4 This recipe can be doubled or tripled.

RASPBERRY HOT CHOCOLATE (dairy)

In a saucepan, mix cream, milk and sugar together and heat to almost a boil
Add chocolate and butter, and reduce heat to a simmer Stir until chocolate is melted Pour into mugs, and top with whipped cream Add a dozen or so raspberries on top, and let them sink to the bottom of the mug Serves 4

BROWN SUGAR HOT COCOA (dairy)

Melt chocolate and water over low heat
Slowly mix in milk, sugar and salt
Whisk until evenly blended
Serve and enjoy!

ORANGE AND CREAM HOT COCOA (dairy)

In a mixing bowl whip the cream and brown sugar together until they form stiff peaks form. Cover and refrigerate. In a heavy saucepan, combine the milk and the zest from the oranges. Heat the mixture to a simmer and remove it from heat Let it steep for 30 minutes, covered. Strain the milk mixture into a large bowl, squeezing the solids to remove excess liquid. Bring milk mixture to a simmer again in a saucepan Add the chopped chocolate and cocoa. Whisk the milk until the mixture is smooth and the chocolate is completely melted. Simmer for 1 minute. Serve into 4 mugs, and top with the prepared whipped cream. Serves 4.

SPICED COCOA MIX (dairy)

In a large bowl combine all the ingredients. Mix well and store in an airtight container. One quarter cup of this mixture added to 3/4 cup boiling water makes 1 serving.

ORANGE CHOCOLATE MOCHA (dairy)

Combine all the ingredients in a saucepan and heat until the chocolate melts, but do not let the mixture boil. When the chocolate is melted whisk the liquid until it's foamy. Remove the orange zest pieces. Whisk again and serve. Makes 2 to 3 servings.

CHOCOLATE ESPRESSO (dairy)

Combine espresso with boiling water; dissolve thoroughly. Add hot chocolate mix; pour into 4 demitasse cups. Whip cream until stiff; fold in sugar and orange peel. Spoon whipped cream on top of coffee; dust each cup with nutmeg. Makes 4 servings.

SMOOTH HOT CHOCOLATE (dairy)

Place everything except the vanilla in a sauce pan and heat until the chocolates melt and the sugar dissolves. Pour the mixture half into a blender and process until it's foamy. Return the foamy mixture to the saucepan, and add the vanilla. Stir briefly then serve. Makes 2 servings

MEXICAN HOT CHOCOLATE (dairy)

Combine the chocolate, sugar, coffee, cinnamon, salt and water in medium saucepan. Heat gently over a low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Turn up the heat until the mixture starts to boil. Immediately reduce the temperature to a simmer and continue cooking, stirring constantly for 4 minutes. Stir the milk into the mixture and heat through but do not boil. Remove the mixture from the heat. Whip the chocolate mixture with a wire whisk until it's foamy. Pour the drink into mugs and top with whipped cream and place a cinnamon stick in each cup for garnish, if desired. Makes 2 to 3 servings.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.