My small, 21 month old son says it best about this drink - "Ummmm, numa-numa!!!!" with a huge grin on his face and a chocolate mustache, then looking greedily at the cup. If you picture this scene in your head, you will know what this family thinks of this drink. It is numa-numa - absolutely delicious, and very easy to make, and very impressive, and I can't think of a single thing that would improve it. After making it twice, though, once with whole milk and once with 1%, I can say that while it is delicious either way, the whole milk makes a much richer, more "numa" drink. Also, I used instant espresso powder instead of coffee powder because that was all we had. Delicious, LLBunny - really really delicious. BTW - I tried making this recipe substituting white chocolate for the bittersweet - it's DELICIOUS! Give that variation a try, too.
This is very tasty and rich. I first tired using a wire whisk and found it very bothersome to keep whisking away, boiling, whisking, etc. Then I tried this with an electric frother whisk and it was a much more pleasant experience- if you have one,that is definitely the best way to go here. I used a bar of bitterwseet Lindt chocolate in this, which worked very nicely.
Excellent!!!!It is veryyyy flavorsome and mouthwatering!!!!!!!! Strongy tantalizing and pleasurable and partialy gratifying!I felt toothsome ensuing devouring and consuming this calibogus!!!!! thank you very much~!!!!!!!!!!!!!!
I have been searching for this recipe since tasting the original in Spain. I never imagined it would be so simple to make. It is exactly like I remember it.
This is so good!!!!!!!!!! I used Gheridelli's semisweet chocolate, and added the coffeed powder, nutmeg and mandering orange rind. I'm very happy to add all those things because boy, did they ever add flavour!
It's a tradition in our country to have hot chocolate (tablets) during new year's eve, and I was plannning to make a very good one for my husband using the chocolates I had on hand. I blended semi-sweet, bittersweet chocolates and used unsweetened chocolate in lieu of the coffee, and my husband was very impressed! For those who really love to drink thick hot chocolate the classic/traditional way, the molinillo is something you should really try. In our country, this is called chocolate (pronounced cho-ko-la-te) de baterol.
I had been eyeing this recipe for a couple of weeks when, low and behold, I got a giant bar of bittersweet, Belgian chocolate for my anniversary (clearly a sign). I followed the recipe to a T, except no orange. This is a fantastic recipe, except I did find the nutmeg a little intrusive. Maybe I'd feel differently if I'd had a churro in the other hand. Next time I'll leave the nutmeg out all together or just add a dash. Espresso powder might be nice to try, as well, in place of the instant coffee. Also, I put some Asbach (German riesling brandy) in it just to experiment and that was mighty tasty. Now if only I had a cream whipper....
Delicious. I did leave out the orange rinds, and what resulted reminds me of the hot chocolate we'd drink at the summertime feasts in Spain when my brother and I were children. Now all I need are churros to go along with this decadent drink. Thank you so much for posting.
I am in full agreement with Jangomango and the other reviewers. I will find it difficult to ever have dry hot chocolate mix when this is so easy and beyond words delicious! Winter's chill brought me to the website searching for a satisfying hot chocolate. I followed the recipe and process EXCEPT that I didn't have orange/mandarin orange rind and substituted 1/8th teaspoon of tangerine oil and used 1c whole milk & 1c half & half. As a FYI the 4oz of semisweet chocolate chips were Tollhouse and I couldn't have been happier with the taste (wonder how Ghiradelli chips would taste?). Lastly, I used a hand held, battery operated frothing whisk each time I heated and then wisked. What a thick, unbelievable drink. In my husband's words it was INCREDIBLE. I'm also thinking what a great drink to serve him for an amorous evening ...