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