Orange-Scented Hot Chocolate
When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterÃas opened in Madrid, serving hot chocolate to weary voyagers and the homeless. In Spain, the warming elixir is distinguished by the addition of spice, but especially by its rich, frothy texture, achieved by heating and beating it several times. Traditionally, a wooden hand mill called a molinillo is used, but a whisk works as well.
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings
Coffee
Milk/Cream
Hot Drink
Non-Alcoholic
Chocolate
Orange
Winter
Christmas Eve
Bon Appétit
Drink
- 2 cups milk
- 1/8 teaspoon ground nutmeg
- Carbohydrate 49 g(16%)
- Cholesterol 24 mg(8%)
- Fat 25 g(38%)
- Fiber 4 g(15%)
- Protein 10 g(20%)
- Saturated Fat 15 g(73%)
- Sodium 111 mg(5%)
- Calories 426
Preparation Combine all ingredients in heavy medium saucepan. Stir over low heat until chocolate melts. Increase heat and bring just to boil, stirring often. Remove from heat and whisk until frothy. Return to heat and bring just to a boil again. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs.
