Because I have the sniffles today I deserve this, don't you think?
Note: This is very rich even using "lite" coconut milk, and especially with whipped cream (I didn't do the meringue) on top. I could barely drink half of it myself. I think little girls would love it in small tea cups. Who knew coconut milk could even be used in hot chocolate? I want to try this with white chocolate. The end.
From the NYTimes: http://www.nytimes.com/2009/02/11/dining/111arex.html
Ingredients:
For the hot chocolate:
2 T. unsweetened cocoa powder
1 15-oz. can coconut milk
1/4 C. dark brown sugar
Pinch kosher salt
1 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract
For the meringue:
1 large egg white
3 T. superfine sugar.
Directions:
1. Whisk cocoa into 1/3 cup boiling water.
Note: This is very rich even using "lite" coconut milk, and especially with whipped cream (I didn't do the meringue) on top. I could barely drink half of it myself. I think little girls would love it in small tea cups. Who knew coconut milk could even be used in hot chocolate? I want to try this with white chocolate. The end.
From the NYTimes: http://www.nytimes.com/2009/02/11/dining/111arex.html
Ingredients:
For the hot chocolate:
2 T. unsweetened cocoa powder
1 15-oz. can coconut milk
1/4 C. dark brown sugar
Pinch kosher salt
1 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract
For the meringue:
1 large egg white
3 T. superfine sugar.
Directions:
1. Whisk cocoa into 1/3 cup boiling water.
2. In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
3. In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.
Yield: 2 (-4) servings.
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