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"Grand Indulgence" Hot Chocolate

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  • 1 qt Milk
  • Grated zest from 1 large orange
  • 3 Sticks cinnamon; or 1/4 tsp. ground cinnamon
  • 4 oz Imported semi- or bittersweet chocolate
  • 6 tb (3 oz.) Grand Marnier
  • Whipped cream or garnish; optional


More Back of the Box Gourmet By Michael McLaughlin
The most successful comfort foods take a particular happy moment, usually of childhood, and recreate that feeling of well-being so successfully we can call it up as needed, merely by enjoying the food in question. If after a long-ago skating, sled-riding, or snowman-making session, a big mug of real hot chocolate ever warmed you and your icy fingers back to happiness, you'll be glad to know this grown-up version will work a similar magic today.
In a small saucepan over low heat, slowly scald the milk with the orange zest and cinnamon. Remove the cinnamon sticks, if using.
In a blender, combine the hot milk with the chocolate and Grand Marnier. Cover the blender and blend on slow speed until very smooth, about 30 seconds. (Blend slowly to avoid the mixture running over the blender lid.) Pour immediately into warm mugs and top with whipped cream, if desired.
MAKES 4 to 6 servings
Gilding the Lily: The recipe doesn't say that the chocolate should be chopped, but things will go more smoothly if you do so. Only someone seriously out of touch with the real spirit of hot chocolate would consider whipped cream to be optional. Apply a generous dollop to each mug and then sprinkle it with shaved chocolate curls for added flavor and visual appeal.
Posted to MM-Recipes Digest V4 #6 by janet <> on Feb 09, 1999, converted by MM_Buster v2.0l.