One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time.
The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon.
Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate.
When Cortez and those guys arrived in Aztec country, they were unimpressed by these little dark brown beans everyone seemed to carry around, until they learned these were money -- 100 cacao beans would buy a slave. Probably Xocatl was actually developed as a food by Mayan peoples farther south, the beans were a hot trade item, before they finally got ground up and drunk as hot chocolate. You can just make cocoa your usual way (which is perhaps by adding hot water to a pre-mixed envelope), and we can't grind the beans, but here's a bit more authentic way
I love flavoured coffees and am always looking for new flavour combos. This one I found on a Davinci website, I'm posting the recipe as is but I usually half the amount of syrup used if I'm using a smallish mug.
When I was a teen back in the late '60's we would take Dr. Pepper and heat it on the stove, add a slice of lemon and boy was it good in the winter. This recipe reminded me of that and sounds interesting.
Have you ever wandered in from the cold into one of those Coffee Shops and ordered something hot and delicious only to wish you could make it at home? Now you can! (But It'll have to be our little secret....Shhhh)