Hot Chocolate

{This post was originally published on February 1, 2011 on Cooking for Seven. This is a mighty fine cup of chocolate, my friends.}

Yesterday, I had a completely new experience: homemade hot chocolate. Not the kind made with cocoa powder and sugar. No. The Kind made with REAL chocolate.

Oh my. It was like drinking chocolate pudding; it was so rich I couldn’t finish it in one sitting!

Notes: I used maple syrup for the added sweetener and bittersweet chocolate chips for the chocolate. I also added a bit of cream to the milk. Perhaps next time I will use only milk as it was so rich.

Homemade Hot Chocolate

A decadent, dessert quality drink.
Adapted from Elise Bauer | Printable Page

Serves 4

Ingredients:
For the Hot Chocolate:
3 1/2 cups whole milk,
1/2 cup heavy cream,
8 ounces chocolate, preferably dark,
3 tablespoons maple syrup or natural sweetener of choice,
1 teaspoon pure vanilla extract.
1/8 teaspoon salt,
For the Maple Whipped Cream:
1/2 cup heavy whipping cream,
2 teaspoons pure maple syrup (more if you like a sweeter whipped cream),
1/4 teaspoon pure vanilla extract

Instructions:

For the Hot Chocolate:
1) Chop the chocolate very finely.
2) In a medium saucepan, bring the milk and cream to a low simmer over medium heat, whisking occasionally.
3) Add the chocolate, maple syrup, vanilla, and salt. Whisk vigorously until all of the chocolate has melted. Cook for an additional 4 minutes, whisking constantly.
4) Serve with maple whipped cream (recipe follows) if desired.

For the Maple Whipped Cream:
Place all ingredients in a large bowl and beat until stiff.

Wednesday, January 28, 2015

Hot Chocolate

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Homemade Frappuccino Recipe

This post was originally published on February 16, 2012 on Cooking for Seven.  A reader recently requested this recipe, so I thought I should share it here on Buttered Side Up!

Skiing is my favorite winter sport. Feeling the snow swish beneath my feet as I slide down the “mountain” (in Minnesota, the closest things we have to mountains are very large hills).

It’s always fun to plan out our lunches for skiing, trying to come up with something special and delicious. A few weeks ago, I decided that Frappuccinos would be a lovely treat. Creamy coffee drinks are my favorite.

Thus I purchased a pack of bottled Frappuccions. The words “low-fat” on the bottle disturbed me a bit, but I was sure they would be yummy anyhow. Alas, not so. We found them to be overly sweet and thin.  We dumped in some cream and they were improved immensely. But I was sure I could make something better myself.

Sure enough, I was able to produce something rich and creamy with much better flavor and less sweetener. That’s the beauty of making it yourself – you can customize it to your own personal tastes!

Here is my method for making your own creamy bottled frappiccino drink at home. Don’t think of it as a recipe as it’s meant to be highly customizable. I like my coffee fairly strong, so keep that in mind.

Homemade Frappiccinos Recipe 

Printable Page | Makes 1 serving

Ingredients:

• 1/2 cup espresso or strongly brewed coffee
• 1/4 cup + 2 tablespoons whole milk (none of this low-fat stuff)
• 1/4 cup heavy cream (oh yeah)
• 1 tablespoon + 2 teaspoons pure maple syrup (more to taste)
• 1/4 teaspoon pure vanilla extract

Method:

Brew your espresso or coffee and place in the refrigerator until cold, about an hour or so. Add the remaining ingredients and stir or shake well (if using a bottle). Taste and adjust the ratio of milk, syrup, etc. Keep going until you love it. Enjoy!

This should keep in the refrigerator for a few days. I haven’t experimented with keeping it longer!

PS: This was the fourth photo I posted on Instagram. I liked it so much I included it in my blog post. :)

Note: some links are affiliate. All opinions are my own.

Monday, January 19, 2015

Homemade Frappuccino Recipe

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How to Make Mocha | His and Hers

I don't remember the first time I tasted a mocha. It was probably at a Starbucks or Caribou Coffee when I was 18 or so. In general I am nonplussed about most chain coffee drinks, but, if my memory serves me well, I believe that I quite enjoyed it. It wasn't extremely sweet like most specialty drinks. The flavors of the coffee and chocolate meld almost seamlessly.

I also can't remember the first time I made my own mocha, but I have made many since. Not gonna lie: it isn't the simplest coffee drink you'll ever make. But if you're already in love brewing your own lattes, the only extra steps are stirring in chocolate and adding whipped cream. If you're having a relaxed morning/afternoon, I highly suggest going to the extra effort to try this out.

I have included two ingredient lists: one that's milder and sweeter and one that's more intense. Reuben enjoys his coffee soft and sweet, I like mine with a bit of a bite. You can always experiment with the sweetener/milk levels until you get it just how you like it.

Notes:

• This recipe is for an 8 ounce mug. You could use a larger one, but it won't be full.
• You can use either cold or fresh espresso. If you decide to use cold, make sure that your milk is piping hot.
• I like to use my little milk frother (I got mine at IKEA) to whip my cream. I can't be bothered with dragging out ANOTHER piece of equipment. 
• This recipe calls for unsweetened cocoa powder, but you could also use chocolate syrup for a smoother consistency. Make sure you leave out or cut down on the maple syrup if you do.
• I actually don't use a recipe most of the time when I make a mocha: I make it up as I go. Think of this recipe as a starting place and customize to your liking!
• My preferred coffee maker is the Aeropress. Of course if you're all set up with an espresso maker you can make your espresso and froth your milk using your machine. Lucky you. 

How to Make a Caffe Mocha

recipe by Erica Kastner

makes one 8-ounce serving

Printable Page

His:

1/2 cup + 2 tablespoons half and half

2 teaspoons cocoa powder (I used cacao powder)

1/2 oz espresso, fresh or cold

1/2 ounce maple syrup

1/8 teaspoon pure vanilla extract

1 tablespoon heavy cream

Hers:

3/4 cup half and half

3 teaspoons cocoa powder

4 teaspoons espresso, fresh or cold

2 1/2 teaspoons maple syrup

1/8 teaspoon pure vanilla extract

1 tablespoon heavy cream

Directions:

1) Place your half and half in a small pan and heat until steamy. 

2) Meanwhile, place your cocoa powder in your favorite mug. Pour in half of the espresso. Stir until you have a fairly thick, very smooth mixture. This could take a bit of time. Stir in the remaining espresso, then the maple syrup and vanilla extract. 

3) Froth the hot milk using a handheld milk frother. Slowly pour the frothed milk into your mug. Whip your cream in a small bowl or cup with the milk frother until it's softly whipped. Spoon over your mocha. Enjoy!

Tuesday, October 28, 2014

How to Make Mocha | His and Hers

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