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Easy Plain Hot chocolate recipe
This easy plain hot chocolate recipe with provide a warm sweet creamy chocolate drink suitable for any occassion.
PLAIN CHOCOLATE HOT CHOCOLATE
For six people, use one quart of milk, two ounces of Walter Baker &
Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch,
three tablespoonfuls of sugar, and two tablespoonfuls of hot
water.
Mix the cornstarch with one gill of the milk. Put the remainder
of the milk on to heat in the double-boiler. When the milk
comes to the boiling point, stir in the cornstarch and cook
for ten minutes.
Have the chocolate cut in fine bits, and put it in a small
iron or granite-ware pan; add the sugar and water, and place
the pan over a hot fire. Stir constantly until the mixture
is smooth and glossy.
Add this to the hot milk, and beat the mixture with a whisk
until it is frothy. Or, the chocolate may be poured back and
forth from the boiler to a pitcher, holding high the vessel
from which you pour.
This will give a thick froth. Serve at once. If you prefer
not to have the chocolate thick, omit the cornstarch. If condensed
milk is used, substitute water for the milk named above and
add three tablespoonfuls of condensed milk when the chocolate
is added.
CHOCOLATE, VIENNA STYLE
Use four ounces of Walter Baker &
Co.'s Vanilla Chocolate, one quart of milk, three tablespoonfuls
of hot water, and one tablespoonful of sugar.
Cut the chocolate in fine bits. Put the milk on the stove
in the double-boiler, and when it has been heated to the boiling
point, put the chocolate, sugar and water in a small iron
or granite-ware pan, and stir over a hot fire until smooth
and glossy.
Stir this mixture into the hot milk, and beat well with a
whisk. Serve at once, putting a tablespoonful of whipped cream
in each cup and then filling up with the chocolate.
The plain chocolate may be used instead of the vanilla, but
in that case use a teaspoonful of vanilla extract and three
generous tablespoonfuls of sugar instead of one.
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