Frank’s Hot Chocolate
The recipe Frank’s Hot Chocolate is ready in roughly 5 minutes and is definitely a spectacular gluten free and lacto ovo vegetarian option for lovers of American food. One serving contains 169 calories, 3g of protein, and 13g of fat. This recipe serves 4 and costs 30 cents per serving. It is brought to you by Memorie Di Angelina. Head to the store and pick up demerara sugar, milk, whipping cream, and a few other things to make it today. It works well as a side dish. 50 people have made this recipe and would make it again. Overall, this recipe earns a rather bad spoonacular score of 29%. Similar recipes are Homemade Hot Pepper Sauce {Tastes Better Than Frank’s Red Hot Sauce!}, Hot Chocolate Mix {Pumpkin Spice Hot Chocolate}, and Foraged Frank And Beans.
Servings: 4
Cooking duration: 5 minutes
Ingredients:
1-2 Tablespoon(s) Demerara sugar
1 cupful of whole milk
1 Tb. caster or confectioner's sugar
2-4 heaping Tablespoons of unsweetened cocoa powder, preferably Dutch
1/2 cup whipping cream
Equipment:
pot
whisk
Cooking instruction summary:
Add the cocoa powder and sugar to a heavy pot. Whisk in just enough water to form a thick paste. Heat over a low flame, stirring stirring constantly. The paste will bubble gently and after a minute or two, it should darken in color as the sugar begins to caramelize. Now add the milk, little by little, whisking vigorously so that the chocolate paste and milk are completely amalgamated. Let the mixture heat up, until it is just about to boil—but remove it from the heat just before it does. The liquid should be quite thick and very dark in color.While the liquid is heating, whip the cream, sugar and (if using) extract in a standing mixer until stiff. Pour the hot chocolate into a cup (or mug) then top with a generous dollop of whipped cream, and enjoy right away!
Step by step:
1. Add the cocoa powder and sugar to a heavy pot.
2. Whisk in just enough water to form a thick paste.
3. Heat over a low flame, stirring stirring constantly. The paste will bubble gently and after a minute or two, it should darken in color as the sugar begins to caramelize. Now add the milk, little by little, whisking vigorously so that the chocolate paste and milk are completely amalgamated.
4. Let the mixture heat up, until it is just about to boil—but remove it from the heat just before it does. The liquid should be quite thick and very dark in color.While the liquid is heating, whip the cream, sugar and (if using) extract in a standing mixer until stiff.
5. Pour the hot chocolate into a cup (or mug) then top with a generous dollop of whipped cream, and enjoy right away!
Nutrition Information:
covered percent of daily need
