Ingredients:
• 2 cups milk
• 3 (1x2-inch) orange peel strips (orange part only)
• 1/8 teaspoon ground cinnamon
• ½ teaspoon instant espresso powder
• 4 ounces semisweet chocolate, grated
Preparation:
Combine all ingredients in saucepan. Stir over low heat until chocolate melts. Increase heat and bring to a boil, stirring often. Immediately remove from heat and whisk until frothy. Return to heat and bring just to a boil again. Repeat heating and whisking once again. Discard orange peel. Pour hot chocolate into two mugs.
This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p129'.
Popular Recipes
-
This is an easy yet impressive appetizer—especially perfect for a romantic evening for two. While any type of clam would work in this recipe...
-
Preparation time: 20 minutes 4 servings 184 calories per serving, 28% from fat RealAge effect if eaten 12 times a year: 9.7 days younge...
-
➤ When: Berries are at their best from June to August; strawberries may appear a little earlier. In some climates, a second crop of raspbe...
-
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. He is a ... -
Makes 3 To 4 Serving Ingredients: • 2 tablespoons olive oil • ½ red or green bell pepper, diced(See Note) • ½ onion, chopped • 15 larg...
-
Chef Bill Telepan’s eponymous restaurant, Telepan, opened on the Upper West Side of New York in December of 2005, following the release of ... -
Ingredients: • ½ cup light corn syrup • 1/3 cup evaporated milk • 18 ounces semisweet chocolate chips • ¾ cup powdered sugar • 1/3 cup ...
-
• Preparation time: 20 minutes • Cooking time: 10 minutes • 4 servings • 314 calories per serving, 20% from fat RealAge effect if eaten...
-
Regular whole wheat flour is milled from hard red wheat berries and has a hearty flavor and texture. Some people perceive it as slightly bit...
-
With fifteen restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one...
No comments:
Post a Comment