Hot Cocoa

The secret to Gerry Moss's cocoa is infusing the hot milk with strips of orange zest. After that, two kinds of top-quality chocolate—cocoa and bittersweet bar chocolate—are whisked in.

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  • Servings: 10 cups
KEY: Fall, Winter, Christmas, Holiday Open House, American, Desserts, Nonalcoholic Drinks

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Ingredients

  • 2 quarts milk
  • 1 cinnamon stick
  • 2 strips of orange zest
  • 1 cup unsweetened cocoa powder, sifted
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1/2 pound bittersweet chocolate, chopped

How to make this recipe

  1. In a large saucepan, combine the milk, cinnamon stick and orange zest and cook over moderately high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for at least 30 minutes and up to 2 hours.
  2. Remove and discard the cinnamon stick and orange zest. Whisk the cocoa and sugar into the milk until thoroughly blended. Add the cream and bittersweet chocolate and cook over moderate heat, whisking constantly, until the cocoa is smooth. Serve piping hot.

Serve With

Cookies!

Contributed By Published December 1998

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