La Parisienne in Paris
I learned my liquid chocolate method at 5 am while staging at the Hôtel Crillon in Paris. Though the drinking chocolate there was prepared for the hotel breakfast, I actually prefer my cup strong and after dinner.
The most important detail is how it is prepared. You must make the thick, chocolate drink a day (or at least a couple of hours) before serving. Then froth it in a blender and sip it steaming hot or pudding cold in a gorgeous bowl. The viscosity will improve and flavors will intensify the longer it sits.
Peace, Love and Chocolate,
Katrina
Ingredients:
- ¼ cup + 1 tbsp La Parisienne Drinking Chocolate
- 1 cup whole milk, oat milk or water
- Note: Cocoa made with water will have a much deeper cacao flavor and a slightly thinner consistency
- Orange peel (for garnish)
Directions:
- Bring milk, oat milk or water to a boil in a small saucepan. Turn the heat to low.
- Add the cocoa, whisking continuously until the chocolate pieces are completely dissolved and velvety smooth.
- Cover and let the cocoa steep for 5 minutes or overnight for a more intense and thick drink.
- Serve in a demi-tasse cup and garnish with a fresh orange peel.
Note: If you prefer a more subdued chocolate flavor, use less cocoa mix or add additional milk, water or oat milk. For a more intense flavor, refrigerate overnight and heat the next day.
Aztec Elixir
Ingredients:
- ¼ cup + 1 tbsp Aztec Elixir Drinking Chocolate
- 1 cup whole milk, oat milk or water
- Note: Cocoa made with water will have a much deeper cacao flavor and a slightly thinner consistency
- Ancho chili powder or guajillo pepper (for garnish)
Directions:
- Bring milk, oat milk or water to a boil in a small saucepan. Turn the heat to low.
- Add the cocoa, whisking continuously until the chocolate pieces are completely dissolved and velvety smooth.
- Cover and let the cocoa steep for 5 minutes or overnight for a more intense and thick drink.
- Serve in a demi-tasse cup and garnish with a pinch of ancho chili powder or top with a guajillo pepper.
Note: If you prefer a more subdued chocolate flavor, use less cocoa mix or add additional milk, water or oat milk. For a more intense flavor, refrigerate overnight and heat the next day.
Santaferen Colombian Hot Chocolate
Ingredients:
- ¼ cup + 1 tbsp La Parisienne Drinking Chocolate
- 1 cup whole milk, oat milk or water
- Note: Cocoa made with water will have a much deeper cacao flavor and a slightly thinner consistency
- Slice of farmer’s cheese (for garnish)
Directions:
- Bring milk, oat milk or water to a boil in a small saucepan. Turn the heat to low.
- Add the cocoa, whisking continuously until the chocolate pieces are completely dissolved and velvety smooth.
- Cover and let the cocoa steep for 5 minutes or overnight for a more intense and thick drink.
- Serve in a demi-tasse cup and to make it authentically Colombian, add a slice of farmer’s cheese to a pick and place in your warm beverage.
Note: If you prefer a more subdued chocolate flavor, use less cocoa mix or add additional milk, water or oat milk. For a more intense flavor, refrigerate overnight and heat the next day.
