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Hot Honeyed Chocolate

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  Cocoa 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Boiling water 2⁄3 Cup (10.67 tbs)
  Vanilla 1⁄2 Teaspoon
  Egg yolks 4
  Liquid honey 1⁄2 Cup (8 tbs)
  Egg whites 4
  Milk 4 Cup (64 tbs)
  Cinnamon sticks 8

Combine cocoa and sugar in small saucepan.
Add water and boil 1 minute.
Stir in vanilla and keep hot.
Beat egg yolks until thick and lemon colored.
Beat in honey.
Beat egg whites stiff.
Fold into egg yolk mixture.
Divide chocolate mixture evenly among 8 large mugs (about 3 tbsp. per mug).
Divide egg-honey mixture evenly among mugs.
Add hot milk last, dividing it evenly among mugs.
Top with a dab of whipped cream and serve with cinnamon stick muddlers.

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