I "lifted" this recipe for Le Chocolat Chaud a l'Ancienne from an old chocolate blog and it's intro reads: For a short period, Starbucks offered a premium hot chocolate beverage called Chantico. It was the best hot chocolate drink that could be bought: it was an intense rich chocolate beverage, coming in a tiny cup and enough to fill you up. Sadly, not enough people bought it and it was discontinued. But I’ve found a good recipe on this site and adapted it a little bit for my tastes, and let me tell you, the result is amazing. If you decide to make this on a cold wintry December night, just don’t try to drink too much — it’s very rich!
- 1 1⁄2 cups whole milk
- 2 1⁄4 teaspoons cornstarch
- 1 pinch salt
- 1 teaspoon vanilla
- 1 pinch cinnamon or 1 pinch chili powder or 1 pinch cayenne, for mystery
- 4 tablespoons skim milk
- 4 semi-sweet chocolate baking squares, grated or 9 tablespoons dark cocoa
- 3 tablespoons unsalted butter
- sugar, to taste
- 1 -2 teaspoon of a sweet liqueur, adding it with the vanilla (such as dark rum or Grand Marnier) (optional)
- 2 tablespoons ginger syrup (optional)
- unsweetened whipped cream (optional) or lightly sweetened whipped cream, as a garnish (optional)
- IF USING CHOCOLATE:.
- Grate chocolate (manually or in food processor fitted with steel blades). Add in corn starch, sugar, and salt.
- IF USING COCOA:.
- Mix solid ingredients, butter, and a little warmed milk to make a smooth paste; add remaining milk.
- In a one-quart, heavy-bottomed, non-aluminum saucepan, heat milk over medium low heat, stirring often with small whisk, until it is steaming hot. Carefully add chocolate mixture.
- Continue cooking mixture, stirring almost constantly with whisk and scraping bottom and sides of pot with heat resistant spatula frequently. Mixture will steam for several (15-20) minutes before coming to a boil, and will thicken slightly.
- When mixture boils, continue cooking and stirring for only 30 to 45 seconds.
- Remove from heat; whisk in vanilla, sugar (as much as you want) and any optional ingredients.
- TO SERVE:.
- Divide among small 4 cups or mugs, and mix 1 tablespoon of skim milk in each mug to achieve desired consistency; you may need to warm in microwave once skim is added.
wonderfully rich! I used less butter and unsweetened cocoa powder (with a bit more sugar). Thanks!
Soooooooo decadent! The best hot chocolate I've ever had ~ like drinking warm pudding, but thinner! I used half & half instead of whole milk, and omitted the butter. I also omitted the sugar and topped mine with a blob of marshmallow cream. Would be great with a splash of Cointreau. Tagged for Fall Rookie Tag, due 09/22.
This was so goo! I used the cinnamon and the semi sweet chocolate for this, and topped it with whipped cream and some finely grated semi sweet chocolate. I shared with my parents and had to make more!