custard hot chocolate
Source of Recipe
Mati Senerchia
Made this family favorite this morning. The goal is to keep the heat low enough that it's warm, but not overcook the components.
Gently heat three cups raw milk, use a whisk or stick blender to thoroughly blend in 2-3 eggs but do not allow to thicken. Add preferred quantities of cocoa and sweetener (we use 2 tbsp cocoa and 1 tbsp honey). Take off the heat, blend in vanilla, cinnamon, etc. as desired until frothy. Strain into cups - cool with raw milk.
The leftovers (ha) should thicken when cooled into a nummy custard. If not, blend in another egg while heating briefly, and chill.
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