Recipes for Shabbat
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.
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
In a saucepan, mix cream, milk and sugar together
and heat to almost a boil
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
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.
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.
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.
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
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 2002