via INALJ daily email Assistant Editor Kelli Bragg
You can make your own favorite hot chocolate recipe and just add ¼ tsp curry powder per serving, or use my favorite cocoa recipe, Italian Hot Cocoa, from The All New All Purpose Joy of Cooking:
Italian Hot Cocoa 2 ½ c.
(even without the curry, it’s wonderfully comforting)
Note: I suggest starting with ¼ tsp curry powder, then increase to taste.
Once warmed, stir in:
Cook, stirring over medium-low heat until the mixture is thickened and coats a spoon, about 10 minutes.
Whisk in 1/8 tsp. vanilla or ½ tsp. Grand Marnier or Kahlua, then continue whisking for at least 30 seconds to aerate & fluff, to create an effect similar to that of using a Mexican molinillo)
Top each serving with:
Makes as many servings as you like; I get 2 servings from the recipe.
Photo from Flickr George Eastman House. If you make this recipe and take a photo I’d be glad to add it- email me at firstname.lastname@example.org
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