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Recipe: Hot Chocolate Laissez Faire

Posted by on January 16, 2013

TeiPeople here in Louisiana tend to take things from different cultures and mix them all up and then add their own touch of flair to it all, and for me this recipe is no different from that. It’s like what I  believe America should be, a blend and mix of cultures, used for the betterment of all. I’ve studied quite a bit of food history and I also know a lot of classic recipes. Lots of places have recipes for Hot Chocolate and surprisingly, they vary quite a bit despite the fact that they all have a basis in the fact that the Americas was the only place that grew chocolate at first. Well, with being that Louisiana is a blend of Spanish and French, so is this recipe. Added with an American touch. I have ground my own cocoa beans but I’m not that much of a fanatic to do it anytime I want some real hot cocoa. This is just a drink to make and enjoy. Laissez faire, for those who don’t know simple means “Let it Be” or more literally “Let people do” so it’s an easy drink to just mix together and twist your own way.

Now, French style Hot Chocolate is a blend of Pure liquid chocolate and heavy cream. Mayan/Spanish Chocolate is a blend of cocoa and water with seasonings. Of course, I mixed it all up and added my own touches. But it’s cold outside and I need to get back to my Hot Chocolate before it’s not so hot anymore.

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Hot Chocolate Laissez Faire

Difficulty: 1
Time: 5 minutes
Yield: 3 servings

Mise en place

4 mugs
at least 1 spoon
microwave

Ingredients

11-12 oz bag of chocolate (like anything with chocolate, the better the chocolate, the better the outcome)
Heavy Cream or coconut cream (have at least a pint on hand, can also use alt milk but choose something with substance)
Milk (of choice) (optional)
1 tsp Cayenne (optional)
1 tsp Cinnamon (optional)
Marshmallows (optional)

 

Divide your chocolate between three of the cups until each cup is almost 2/3s full. Sprinkle with seasonings of choice and fill with heavy cream until covered. Stir each mixture till the chocolate is coated with the heavy cream. It actually protects the chocolate from scalding and seizing and place in microwave for 1 minute. Stir until dissolved while next mug is in microwave melting. Then heat again for another minute or so to make sure everything is nice and dissolved properly. Stir again. Once it is a nice rich brown color, fill close to top with the still cool cream or milk if you’d like it a bit thinner and then mix further by pouring from the mug into the 4th mug and back again to build up a nice froth. You don’t have to do this and can instead just stir the cream in and add marshmallows at the end. Use the 4th mug each time if you’re using it for froth so you don’t dirty up 6 mugs for no purpose. Sit and enjoy. I mean really enjoy it. It’s an extremely rich taste so the added milk instead of cream to cool might be better for younger/older drinks who don’t like strong flavors.

~Tabi

 

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