By Sharon123 on January 08, 2009
Photo by Annacia
Photo by Annacia
"This is a rich version of cocoa and what a treat it makes! In the 18th century Europeans married milk with chocolate and sugar. Soon after, it became a very popular after dinner drink! Adding a pinch of cayenne gives it a little spice too! Adapted from Country Living magazine."
Serving Size: 1 (348 g)
Servings Per Recipe: 1
"What a wonderful, rich cocoa! I used 100 percent dark drinking chocolate. WIll make this again for sure! Thanks for posting!
Made for Best of 2010."
"Rich and delicious, the way all hot cocoa should be. I used Extra Brut Cocoa powder. Made for the Comfort Cafe Winter 2010"
"I had this for b'fast yesterday, as it was a bit cool for a change. Loved the kick from the cayenne! Used just a little extra of Hershey's Special Dark Chocolate. Will make this again in winter, when it will really be appreciated! Thnx for posting Sharon. Made for Comfort Cafe Summer 2009."
"This hot chocolate is great. I used only 2 tablespoon of sugar. For me that's sweet enough. I didn't add the optional chocolate. It taste great as is. I made it in the microwave. It was easier. Thanks Sharon. Made for Please Review My Recipe"
"Mmmmmm, pepper and chocolate. What a great Winter drink. I love that bit of cayenne with the dark double Dutch cocoa. As always I used skim milk and fat free evaporated for the cream. Even so it managed to be creamy and dreamy. It's a winner!"
"Great tasting hot cocoa especially with the dash of cayenne pepper which gives it a new level of sophistication. In addition I added both chocolate and regular whip cream. Thanks for posting. This recipe was made for the "Potluck Tag (January) - Bring a Friend Event!!!"