Recipe sent in by: D. Archer
I've had this at a restaurant, always wanted to do it myself.
Chocolate syrup
- 1/2 c Cold Water
- 1/2 c Unsweetened Cocoa Powder
- 2 Tbs Sugar
- 1 oz Bittersweet Chocolate, 70%, Finely Chopped
For Each Serving
- 1/3 c Chocolate Syrup
- 2/3 c Cold Milk
- 2 Tbs Cordial Syrup ( Ex: Caramel, Butterscotch, or Irish Cream )
- Ice Cubes
1) In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Cool.
2) For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
3) Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.
Notes:
• The bittersweet chocolate is optional and you can make the chocolate syrup with just the cocoa powder. The bittersweet chocolate does add the creaminess and more of the chocolate flavor to the drink.
• If you only want the chocolate flavor, skip the cordial syrup. You can also add another ounce of bittersweet chocolate.
• You can use other ingredients to add the flavors to the cold hot chocolate such as liqueurs or extracts. Just taste test to get the right amount of flavor (a splash of a liqueur or a drop or two of an extract should be enough).
• You can make homemade syrups. For example to make a caramel syrup: melt 1/2 cup sugar, stirring constantly until it turns into golden liquid, then slowly stir in a 1/2 cup of hot water and boil for a few minutes, stirring. Cool and store in the airtight container until ready to use.
• If you have leftover chocolate syrup, store it in an air tight container and use it later for another serving of cold hot chocolate.
• You can also make a larger quantity of the chocolate syrup and use it as a homemade chocolate syrup for ice cream sundaes and other desserts.
Testimonials: by D. Archer
I've never made this myself, but I fell in love with it and always wanted to do it. I found this recipe on a nice site 5 Star Foodie. The site has wonderful photos and tips, check it out.
