Lily’s Christmas Cocoa

A huge trend in the Romance novel industry for the last several years is Romance with Recipes. Generally, as food is mentioned in the book the recipe is added and attributed to the character that makes it. Since Lily is a pastry chef I am getting grief for not posting recipes. Thus, since it is Christmas time, it seems appropriate to post her (my) famous recipe for her special Christmas Cocoa. The recipe is a personal creation based on European Drinking Chocolate. Personal as in by me, not Lily.

NOTES:

  • Mint extract varies in intensity depending on the manufacturer. Start small and add until you have the amount you like.
  • The finer the chocolate is chopped, the faster it will melt.
  • Adding the extract to the milk in the beginning opens the flavors.

serves 1

2-3 drops of  mint extract

1/2 cup milk (preferably whole milk)

1 oz 64% chocolate (semi-sweet), chopped finely

1 oz milk chocolate, chopped finely

 

Place the milk and the extract in a saucepan over medium heat. Stir until it starts to simmer. Add the chocolate and stir until melted. Try not to let the milk boil as it may scald. It will still be very drinkable, but the flavor will suffer. If the mint is not strong enough for you, increase it a drop at a time. The flavor will build quickly.

 

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