Chocolate

I found this recipe close to ten years ago in an issue of Bon Appetit. It's for iced hot chocolate, though it works just fine without the "iced." I made this for a rainy, chilly Father's Day treat. I made a half batch, because we had limited amounts of milk.

This is one of those recipes that needs to remain gourmet to retain its yumminess. And it's not cheap, but it certainly can dress up any occassion. Food can be mix and match like fashion, a blend of high-low style. Serve a cheap or plain cookie with fancy drink. Heck, this recipe is so delicious I would settle for a slice of bread.

My ingredients:
3.5 ounces Lindt Swiss bittersweet chocolate (about $3)
1/6 cup organic sugar (I bought it a long time ago with a coupon and save it for special recipes)
1.5 cups farm fresh milk (I recommend Klein farm for those in the Lehigh Valley. Store-bought milk is NOT the same)
1/6 cup water

For garnish:
Whipped cream (I used light)
rainbow sprinkles
two m&m's for each glass

The recipe as originally printed:
Iced Hot Chocolate
This iced chocolate is served at Ladurée. For best flavor, use a good quality imported bittersweet chocolate.

4 servings*

3 3/4 cups whole milk
1/3 cup water
6 ounces imported bittersweet, not unsweetened, chocolate, very finely chopped

12 ice cubes

Bring three cups milk, 1/3 cup water, and sugar to summer in heavy large saucepan, stirring to dissolve sugar. Remove from heat. Add chocolate and whisk until melted and smooth. Refrigerate about four hours until well chilled.

Mix 3/4 cups milk into chocolate mixture. Working in batches, blend chocolate mixture in blender until frothy. Put three ice cubes in bottom of each glass and divide liquid evenly.

*My ingredients, the 'halved' recipe, as listed on top yielded the three servings in the photo.

Notes: I have never used a whisk on this. Or the blender. I serve hot or cold. And the chocolate usually leaves the milk looking mottled, as opposed to one consistent color.