Warm one cup (250ml) whole milk, add 2 tablespoons (40gr) Uddenderg’s Premium
Hot Chocolate stir until all chocolate morsels have dissolved, if you have a hand
frother or blender you can froth for foamier hot chocolate.
Garnish with marshmallows or whipped cream and chocolate shavings.
Additional serving suggestions:
Substitute 10%, 18% or even 35% cream for a richer tasting, full bodied hot chocolate. If you have a home espresso machine you can use the frother nozzle to blend the hot chocolate.
Strictly for adults, but oh-so-wonderful: bring out all of your too-seldom-used liqueurs and let guests select their favorites. Many flavor families work: fruit flavors like Grand Marnier and Framboise; coffee flavors like Kahlua; chocolate flavors like Godiva chocolate liqueurs; creamy liqueurs like Bailey’s and Voyant Chai; and spicy flavors like Anisette. Start with a tablespoon per cup, and provide liqueur glasses: guests may enjoy a chaser.
Some of the preceding ideas require advance planning, but you can always have a bottle or two of flavored syrups on hand for coffee, tea, desserts and hot chocolate. We wouldn’t use them on the designer hot chocolate because the heaviness of the syrup covers up the expensive cacao flavor. But they’re just perfect to add pizzazz to supermarket hot chocolate. There are dozens of flavors to have fun with, including banana, caramel, cherry, cinnamon, coconut, eggnog, orange, peanut butter, praline, peppermint, toffee, and toasted marshmallow. Remember that the syrups are sweet, so cut the sugar in the hot chocolate recipe in half. As with a cup of coffee, you can always add more.
If you want super-rich hot chocolate, don’t use half and half—it’s too heavy. The secret is to add a teaspoon or more of sweet butter to each cup before you pour in the hot chocolate. The butter turns average cocoa into a really good cup, and great cocoa or hot chocolate into a memorable experience.
Smash the stems of a few sprigs of fresh mint, and add them to the hot chocolate as it cooks; strain before serving, and add a fresh sprig to garnish. You can use mint extract if you don’t have fresh mint. It’s a fresher, zingier, more natural alternative to the peppermint stick approach (see Garnishes, below)—with no added calories!
One of the all-time favorite garnishes, the crème de la crème of marshmallow crèmes is from Tiny Trapeze (available at Whole Foods Markets). It’s so good, heed our advice and buy more than one container (four is a good start).
Heat ¼ cup 10%, 18% or my favorite 35% cream, add 2 tablespoons Uddenberg’s premium hot chocolate, blend well, serve in espresso cups add whipped cream and chocolate shavings for a delicious after dinner treat.
Nonstick cooking spray
3 (1/2-ounce) packages unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/2 teaspoon coarse salt
1 teaspoon pure vanilla extract, plus 1 vanilla bean, scraped
Confectioners' sugar, sifted, for coating
Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/2 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.
Cook's Note: Marshmallows can be stored in an airtight container up to 3 days.