This is from Montage Deer Valley
There is nothing better than a cup of creamy hot chocolate after a long day in the wintry outdoors. Whether skiing, snowshoeing, or building snowmen with the kids, it’s the perfect evening companion while warming up by the fireplace.
This winter, say goodbye to the old cocoa mix and start making hot chocolate the way it was meant to be: rich, homemade, and irresistibly delicious.
Montage Deer Valley’s Executive Pastry Chef Ray Lammers is here to share his finest (and most popular) recipe.
Ray’s Spiced Hot Chocolate
Ingredients:
1 quart Milk
1/3 cup Sugar
2 tablespoon Honey
1 Cinnamon Stick
1 Vanilla Bean
15 Black Pepper Corns (cracked)
1 Zest of Lemon
8 ounces Valhrona “Pure Caribe” or any good dark chocolate
1/4 Cup Extra Dark Cocoa Powder
Method:
1. Bring the milk, sugar, honey and all spices to a boil.
2. Cut the chocolate in small pieces.
3. Add the chocolate and cocoa powder.
4. Mix the milk with the stick blender for 1/2 min.
5. Strain the milk.
Maralyn D. Hill
Executive Editor, Luxe Beat Magazine Digital Edition now online at http://luxebeatmag.com/magazine/
Member: International Food Wine & Travel Writers Association (IFWTWA)
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists (SPJ)
Luxury & Culinary Journalist, Speaker, Food Judge
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