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Epicurious

Orange-Scented Hot Chocolate

When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterías 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.

Recipe information

  • Yield

    <p>2 Servings</p>

Ingredients

2 cups milk
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 2 by 1-inch orange peel strips (orange part only)
1/2 teaspoon instant espresso powder or instant coffee powder
1/8 teaspoon ground nutmeg

Preparation

  1. 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.

TagsHot DrinkBeveragesHot ChocolateSpanishEuropeanChocolateOrangeCitrusFruitBreakfastBrunchQuickEasy5 Ingredients or FewerMake AheadSimmerBon Appétit
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