via INALJ daily email Assistant Editor Kelli Bragg
Inspired by the amazing Coconut Curry Chocolate bar made byTheo’s (in Seattle) this is my ultimate comfort beverage in winter.
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)
Stir together in a medium, heavy saucepan:
½ c. unsweetened cocoa (I use Penzey’s 24% butterfat natural cocoa)
1/3 c. sugar
1 tsp. cornstarch or arrowroot
½ tsp. curry powder (I use Penzey’s Balti-style curry powder: it’s a hot, but not blazing, curry blend)
Note: I suggest starting with ¼ tsp curry powder, then increase to taste.
Stir in thoroughly, then set over low heat:
½ c. water
Once warmed, stir in:
½ c. water
1 c whole milk
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:
Ground cinnamon
Whipped cream or marshmallows (I prefer homemade marshmallows or homemade marshmallow cream, if I have them)
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 ineedalibraryjob@gmail.com
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