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22 Comments
EmilyC
February 6, 2015
I'm enjoying a hot mug of this right now. The grown-up Swiss Miss analogy is right on! (I've always had a soft spot for those little packets.) I might chill and try the leftovers in a chocolate malt.
Ashley
February 5, 2015
This really is fantastic. I have a hot cocoa recipe I love, but this is something entirely different. Made it last post-blizzard, after the real temperature dropped to below zero (not wind chill, the temperature). It is incredibly rich and that made the leftover amazing served cold this morning -- same principle as Thai iced anything, right? You may want a bit more milk to cut the richness, especially if making for kiddos. It doesn't need variations, but agree with the idea of a bit of salt and after tasting, I added a couple drops of real vanilla to each cup before serving for a rounder, sweeter flavor. Steeping with some fresh orange peel while it comes up to boil would be wonderful too. An amazing treat.
AntoniaJames
February 5, 2015
For an even stronger chocolate, Alice Medrich's is marvelous. She too makes the case for using water, but she recommends a much lower ratio of milk to the other ingredients. In her Rogue Baking Tips column here. Medrich explains: https://food52.com/blog/11995-hot-chocolate-for-chocolate-connoisseurs This is for small cups of mostly chocolate (hot)_ -- not about making a better chocolate milk (hot or cold). ;o)
softenbrownsugar
February 5, 2015
Oh my gosh. How beautifully written is this and how beautifully photographed.
That was my first impression. Now onward and upward to the real deal. :)
That was my first impression. Now onward and upward to the real deal. :)
Davis B.
February 4, 2015
Immersion blenders are the bomb, yo!... as is homemade hot chocolate. However, if really pushed, I will admit to a secret addiction to those envelopes, generic no less.
AntoniaJames
February 4, 2015
I was wondering how long it would take for "chuffed" to appear on Food52 (other than in a recipe submitted by a Brit) . . . You been enjoying Great British Bake Off, too? ;o)
Cindy
February 4, 2015
I clicked on the 2 minute-mayo link to make my own and it recommended canola or veggie oils, not evoo. Can I use plain olive oil instead? Canola and veg oils are carcinogenic and I never use them. What other healthy oil can I use to make my own mayo?
catalinalacruz
February 4, 2015
I use half olive oil and half avocado oil. Mayo made with all olive oil is too heavy in taste for me.
mary
February 4, 2015
I just made it without the sugar and a pinch of salt. Delicious topped with a dollop of honey sweetened whipped cream.
MangoEats
February 4, 2015
Although the recipe is welcomed, I really want to know where those tiny glasses are from!
Kristen M.
February 4, 2015
Yes, the photo of ingredients is all Weck (the middle two are the "Tulip" shape) -- you can find them all here: https://food52.com/provisions/search?q=weck
Rebecca @.
February 4, 2015
I'd like to try homemade hot chocolate again after reading about a few drinks around the world finished off in a similar way - poured between two cups repeatedly from a distance to froth it up (or blended like you suggested). My morning coffee, however, will remain as it is. Chugged. :)
Kristen M.
February 4, 2015
I'm with you, except mine is chugged through a straw, so it's especially inelegant.
Kenzi W.
February 4, 2015
Valentines, I hope you're listening: I drank this cold at the photo shoot, and floated quietly onto cloud nine.
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