FRIED COFFEE

It was called cocoa when we were kids.

It was always a welcome treat after ice skating at The Reservoir in the 1950′s.  The park is a mere semblance of itself now. Gone is the fountain, the reservoir structure, and the warming hut seen in the background, with its wood burner going full blast to warm chilled toes.

But that chocolate beverage is going strong and is still a winter favorite.  It’s no longer just cocoa, hot milk, and sugar.

There are myriad variations in the form of powdered mixes, pre-made bottled versions, and recipes galore.

Check out this version:    Spicy hot chocolate.  I personally vouch for it!

I have had to modify my diet and generally make mine with a good natural cocoa for the more intense flavor, ( as opposed to Dutched ),  sweetner,  and non-fat milk.

However, at least once every winter I buy a small container of heavy cream and remind myself of the wonders of chocolate.  The fat in the cream adds a richness that is really lovely on a snowy night.

You might want to invest in a molinillo, or use a small wire whisk.  Either way the froth is the best part of a piping hot cup of cocoa.

Occasionally I flavor my chocolate with cardamom for another tasty variation.

Let your imagination loose and try adding liqueurs, orange peel, coconut milk, coffee, flavored whipped cream, mint  and different chocolates.

Best Friends Cocoa explains the difference between hot cocoa & hot chocolate.

Marshmallows if you must, but not for me.