"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Work-a-holicís Hot Chocolate Recipe

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This recipe for Work-a-holicís Hot Chocolate, by , is from The Spreigl Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Spreigl. Shared by Paula Deen

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons cornstarch
2 1/2 cups divided, plus 1 cup boiled for hot chocolate milk
1/2 cup sugar
2 large egg yolks
1 split lengthwise, or 1 tablespoon vanilla extract vanilla bean
2 oz (2 bars) chopped semisweet chocolate

Directions:
Directions:
Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.

In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.

Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.

Add to the vanilla cream the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10 min

 

 

 

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