Recipe - Alton Brown's Reloaded Cocoa Syrup

I very much enjoy making my own chocolate syrup. Much like making homemade marshmallows, it elevates it to a whole new level and makes it extra delicious. I also enjoy basically everything Alton Brown does. His show Good Eats has been one of my favorite shows for years. A year or so ago, Mr. Brown started revisiting certain episodes, updating the recipes and techniques, and calling it Good Eats: Reloaded. He's done a few chocolate episodes, and once I got them on my DVR, I refuse to delete them! One of them is The Art of Darkness II: The Reload. In it, he updated his chocolate syrup recipe, and I just had to give it a try!

Here's the ingredients:

3 cups sugar
1½ cup water
2 tbsp corn syrup
1½ cup Dutch-processed cocoa powder
¼ tsp salt
1 tbsp vanilla extract
2 tsp ground black cardamom

The tricky part of that ingredient list is the black cardamom. It takes a bit of preparation, but please do it!

It's SO worth it!

And no, the cardamom you already have is probably not black cardamom.

Black cardamom is different from the typical cardamom spice shaker found in most kitchens. Regular cardamom is actually green cardamom. I had to order the black cardamom online from a spice company, I grabbed it HERE.

The black cardamom comes as whole pods, so you have to grind it yourself. You can either throw them in a spice grinder, if you have one, or use a mortar and pestle, which is what I have. First I cracked open the pods and pulled off the fibrous husks, leaving only the little black spheres inside. They kind of look like peppercorns. Once you've got them ground in your device of choice, sift them to make sure you get all the little fibrous bits out.

Put the water, sugar, and corn syrup in a saucepan and get it boiling. While it's heating, in your food processor, put in the cocoa powder and salt. Give it a few pulses to start getting it blended.

Once the sugar mixture is boiling and not cloudy, and with the lid on your food processor, turn the processor on and slowly pour the hot liquid into the feed tube. Once it's all in, add the vanilla and the black cardamom.

Let it cool for 10 or 20 minutes in the food processor bowl, then use a funnel and pour it into squeeze bottles. I was able to fill 3 bottles. You can keep them in the fridge, or even freeze some and thaw them as needed.

Have you tasted it yet? I was tasting it right out of the processor bowl! Wow, it's SO GOOD! The first taste, I was a little surprised at the flavor the black cardamom brought to it, but then I just couldn't stop tasting it. I still can't! Every time I'm in the kitchen, I have a spoonful.

I'm not sure how to describe it. Try to imagine allspice but with hints of mint and clove. I guess that might be close, although it's a bit more complex than that.

I've been making cold chocolate milk with this, the same way I would make chocolate milk with any other syrup. Wow, what a wonderful, spiced flavor! It's also very aromatic, which is a delight when mixing up a simple glass of chocolate milk. Definitely let's you know you've got something special happening. 

This recipe has me so excited, I want to do all kinds of variations on it. I'd like to try one where the cocoa powder ratio is 50% of the other ingredients. I'd like to try one where I reduce the black cardamom by half, and one where I add a touch of cinnamon, or maybe allspice, ginger, or nutmeg. So much to explore!

If you give it a try, please let me know what you think! And thanks, Alton! 

Review - Chocolat Moderne Kama Sutra

Look at what an innocent looking little tin of drinking chocolate that is. A very colorful tin, an exotic font spelling out what it is, and the name of the chocolate maker very small on the front. You'd be forgiven for thinking this is just an ordinary hot chocolate.

Then you open the tin.

I had it shipped to my work place, and opened it there. I instantly ran from my office, dashing up and down the hall, barging into my coworkers offices, yelling "Smell this!" while thrusting the tin in their face. I had never smelled a hot chocolate like this before, and I couldn't wait to get home to make it!

This is Chocolat Moderne's Kama Sutra Dark Drinking Chocolate. Chocolate Moderne is based in New York, founded in 2003 by chocolatier Joan Coukos. I can't even remember how I came across this one. Probably browsing around on Amazon. Later I learned it had won a sofi award for outstanding hot beverage.

The sofi article mentions they use Varlhona Couvetures and cocoa powder. Couventures are just chocolates made with extra cocoa butter for a higher gloss finish, which probably isn't extremely important in a drinking chocolate. Although, cocoa butter is a fat, so maybe that added fat helps make the drink creamier and smoother. Whether it helps or not, Varlhona is always a great chocolate to start from. That brings us to the spices and flavors they add - cardamom, clove, and coconut.


When I opened the tin that day in my office, I had no idea it was going to be so different and enticing. The aroma is like the beach on a warm summer day, or maybe a relaxing evening at the spa. The coconut mixes with the chocolate in what has to be the best-scented hot chocolate I've yet experienced.

The coconut is really coming through on this one, and nothing compliments that better than the cardamom and clove. It's one of the most relaxing, laid back cups of hot cocoa I've ever had. It instantly makes me feel like I'm on vacation!




Whatever you do, do not put marshmallows on this one! As the marshmallows melt, they will sweeten it too much and dilute the complex flavors. This one deserves only light complimentary flavors, something that would bring out the flavors of the drink even more. I served mine with almond flavored whipped cream and a sprinkling of coconut shavings.

I can't praise this one enough. It's unique and original, definitely a one-of-a-kind hot chocolate. If you're about to order something from Amazon, go ahead and throw this in your cart. You will absolutely not be disappointed.

And try Chocolat Moderne's other flavors! I'm sure going to!

Review - Tea Room Holiday Chai Nog

The holiday season is here again. It seems to arrive faster every year! And thankfully, the holiday season always brings out the best in hot chocolates from chocolate makers all over the world.

I've know about The Tea Room chocolates for a while now. They make an amazing variety of high quality bars, most of which are infused with tea flavors. Things like milk chocolate with honeybush caramel tea and dark chocolate with raspberry rooibos tea.

A couple months ago I learned they made some drinking chocolates. And not only do they offer 13 great flavor combinations, but they also offer 3 additional holiday flavors.

I picked up a canister of their Holiday Chai Nog. It's a white hot chocolate infused with the flavors of black tea, cardamom, cinnamon, pepper, and clove.

Great packaging! Colorful and intricate, very fancy looking.


I love how, right there on the main description page for their drinking chocolate selection, they tell you straight up - "This is not cocoa, it's PREMIUM ORGANIC CHOCOLATE". That's become my mantra since starting this blog. There's a huge difference between hot cocoa and hot chocolate. If you're still drinking cocoa from a packet, please proceed directly to my first posted recipe and have your life changed.

The shaved chocolate looks great, and the smell is just unbelievably comforting! It's the aromatic equivalent of being wrapped in a blanket in front of a fireplace on Christmas Eve! They use all organic ingredients, and I don't mean just the chocolate and tea. Even the spices are organic. And bonus - everything they do is non-GMO and gluten-free.

Included in the tin are instructions for a couple different ways to make the drink. Curiously, they lump both water and milk based recipes together as "European Style". Then they seem to correct themselves and follow up with "Water is classic European". I've been in the mood for creamier hot chocolates lately, so I chose to use half and half, as directed in their "Rich Hot Chocolate" instructions.

The amount of chocolate mix to add is also open to your personal taste, as they recommend 1-3 tablespoons. I like mine as flavorful as I can get it, but I also wanted to review it fairly using their provided instructions. I went ahead and used 3 tablespoons.

Definitely a top notch white hot chocolate, and very much in the spirit of the holidays. I found it to taste like a very light pumpkin spice white hot chocolate, with hints of cinnamon and nutmeg. Very delicious and very much recommended!

Although it says "nog" in the name of the hot chocolate, I didn't get much of an eggnog flavor. (This led me to research what exactly "nog" means, and apparently it's not well defined.)

I've not seen The Tea Room hot chocolates in any stores, but ordering from their site was extremely easy and fast. I will also definitely be checking out more of their flavors, and I'll report back here when I do.

Have a great holiday season!

Review - Christopher Elbow Mocha Drinking Chocolate

One awesome benefit of having this blog and being so open about my love of good chocolate is that my friends love to tell me about chocolates I may not have heard of yet. My friend Jonathan lives in Kansas, and his local chocolatier is Christopher Elbow out of Kansas City, MO.

Around Christmas, Jonathan sent me a couple bars of Christopher Elbow chocolate. It was really great chocolate! Checking out their website and seeing that they offer a few drinking chocolates, I ordered a couple immediately.

I ordered the Mocha and the Venezuelan Spice. The Venezuelan Spice is great, but that's a review for another day. The Mocha is the one that really blew me away here.

As someone who does not like coffee, I can say that if I had a nickel for every time a coffee drinker told me I would love a mocha coffee because it has a slight amount of chocolate in it, I could probably stop working. When coffee is the dominant flavor, it just doesn't appeal to me at all.

This Mocha Drinking Chocolate, however, is how it should be done! A rich, strong drinking chocolate with only a hint of coffee flavor, the exact opposite of what coffee shops do with their mochas. When coffee is ever-so-slightly introduced to chocolate, it really gives it a nice strong kick. It's almost not even identifiable as coffee. It's really tasty.

The ingredients are simple. Dark chocolate, ground coffee, and vanilla bean. And the directions call for a massive amount of the mix to be added in to the milk. This makes me so very happy.

The mix itself is very finely ground, so it dissolves smoothly. And man, that tin, when you open it... It just smells heavenly!

I made it according to the directions, and I used 2% milk. Eventually I'll try it with the water, as well. With the milk, it was astounding. Rich and strong, creamy and perfect. This is definitely a drinking chocolate worth ordering, but if you try any of the other flavors, please leave me a comment and let me know how they are.

Recipe - Gingerbread Hot Chocolate

December, finally! It's the time of year when everyone pays attention to hot chocolate! While I continue on in my effort to make hot chocolate accepted as a year-round beverage, I can't help but get a little extra excited about this time of year. I've got some absolutely amazing hot chocolates lined up for the next few weeks, with flavors that are distinctly in the holiday spirit.

And the first one is gingerbread. Gingerbread houses, gingerbread man cookies... Mmm... Gingerbread just has that flavor that stirs up wonderful memories from when I was a kid.

Capturing the gingerbread flavor was an interesting and fun process. I researched what spices and flavors actually create that specific flavor of gingerbread cookies. Once I had it, finding the right combination with the right amount of chocolate took over five tries. My earliest attempts were far too strong!

The picture above shows the basics of the gingerbread flavor. Pumpkin pie spice and clove, along with molasses. Pumpkin pie spice is simply a blend of cinnamon, ginger, nutmeg, and allspice. That's a lot of spices for a cup of hot chocolate! You'll see, it's totally worth it.

All ingredients are as follows:

1½ cup 1% milk
2 tbsp chopped 85% dark chocolate
1 tbsp molasses
1½ tbsp brown sugar
¼ tsp pumpkin pie spice
⅛ tsp ground clove




Alternatively, you could use 1 cup of half & half and ½ cup of milk for a very thick, creamy version of this recipe. I tend to like the thinner version of this one.

I'm using Lindt chocolate here. We need a strong, very dark chocolate to counter all the sweetness of the brown sugar and molasses. 85% works great, and I'm sure an 80% or 90% would be fine, as well. I'd steer clear of going under 75%, though. Or if you do, cut back on the amount of brown sugar proportionally. You'll have to do some taste tests to find the right balance.

Molasses is a very interesting product. I didn't know where it came from until I bought some to use in recipes for this blog and researched it. It is the by-product of processed sugar. When sugar cane is boiled to create crystals, those crystals become table sugar as we know it. What's left behind is molasses. Well, actually it's called cane molasses. Once you boil it two more times, continually refining more sugar out of it, you end up with blackstrap molasses. Blackstrap molasses is actually good for you! It's filled with calcium, magnesium, potassium, and iron, and one tablespoon provides 20% of your daily value of those nutrients. Awesome, huh?

On that same note, brown sugar is simply sugar that hasn't been refined enough to be table sugar. The brown color is a result of there still being a bit of molasses left in it. In this recipe, you could use regular sugar, but using brown sugar just enhances that molasses flavor a little.

Put the milk on the stove over medium heat. Once it's warm to the touch, add in the spices and the brown sugar. Let it get to just about boiling, then add in the chocolate. Once the chocolate is melted and incorporated, turn off the heat and add the molasses. Keep whisking it for a minute or so to be sure it's blended perfectly.

Pour and serve. Amazing, right? This is truly a great holiday hot chocolate. I'd advise against serving it with gingerbread cookies, as together, it could be a bit overwhelming. Try something milder, like speculoos or shortbread cookies.

And don't forget, December 13th is National Hot Cocoa Day! Celebrate it by not  dumping a packet of cocoa powder and powdered milk into a cup of hot water, but by making a real, delicious, perfect cup of real hot chocolate.

Recipe - Pumpkin Spice Hot Chocolate

It's mid-October, and that makes it officially Fall. This is when the general population begins to really take notice of hot chocolate. So, let's step up the game a bit and make a perfect cup o' cocoa for Halloween and Thanksgiving: some pumpkin spice hot chocolate!

We're using all real ingredients, and we're going to make some amazing, perfect whipped cream again, but this time, instead of whipping it with electric beaters, I've got a new kitchen toy - a refillable whipped cream dispenser. If you don't have one, of course you can always do it with beaters or a whisk. But if you've got a little extra money and you make whipped cream a lot, it's worth it!

Let's make the whipped cream first, so it can chill while we make the hot chocolate.

Let's grab the usual ingredients for some whipped cream:

1 pint heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

In the photo, you can see the dispenser. You also have to buy little carbon dioxide canisters with it. That's what pressurizes it once you pour the cream into the canister.






First we have to make sure the ingredients are mixed thoroughly before filling the canister, so pour the cream, sugar, and vanilla into a bowl and whisk it together for a few minutes, until it looks like the sugar is mostly dissolved.

Pour it into the dispenser and screw on the lid. Now we have to pressurize it. Be sure to follow the instructions that came with your dispenser carefully. The first time we made a batch here, it didn't pressurize correctly and always came sputtering out every time we tried to use it.

On the dispenser I have, the little CO2 can goes into a plastic holder, and then that holder is screwed into the lid of the dispenser. As you're tightening it, you can hear the carbon dioxide spray into the dispenser.













That's it! Whipped cream is done! Shake it up lightly and give it a test, holding it upside while you spray. I do it over the sink, because usually that first bit is still liquid. After a spray or two, you should have perfect whipped cream!

Put that in the fridge so it stays nice and cool. Next we're going to gather up the ingredients for this amazing pumpkin spice hot chocolate.

Ingredients:

1 3/4 cups milk (2% or whole)
2 tbsp dark chocolate
1 tsp powdered sugar
1 tsp pumpkin pie spice
1 tsp ground vanilla (or vanilla extract)
2 tbsp pumpkin puree











Real pumpkin puree, no fake pumpkin flavor here! And as always, the chocolate you choose will have a huge effect on the flavor. Anything dark (over 60%) should be okay, but when it's close to done, feel free to taste it and add more sugar if you'd like.

I'm using ground vanilla rather than vanilla extract in mine. I like this flavor a little better; it feels a little more pure to me because it's not extracted with alcohol. But vanilla extract works just fine, too, so use what you have.

I'm using a really good chocolate, Varlhona Caraibe 66%. Varlhona makes an amazing variety of chocolates, and many bakers and confectioners use their chocolate in their own candy creations. You can get Varlhona bars at most Trader Joe's, but for the baking portions, look for a restaurant supply store near your house. In Culver City here in Los Angeles, there's a great store called Surfas. That's where I got mine.

It comes in these great little bean sized bits that are perfect for measuring out for baking. However, for easier melting, I prefer to chop up the chocolate even smaller, and that calls for another kitchen toy, my little Oxo Chopper.

This gadget makes chopping almost anything really quick and easy! It's got a whole line of blades, and they rotate a few degrees every time they come down. Really slick! Kind of a pain to clean, though.

You should be heating the milk while chopping the chocolate. Once the milk is just about boiling, go ahead and add in the chocolate, whisking it around so it can start melting. Once it's melted, add in the rest of these amazing ingredients. Take the time to smell it! It's wonderful!

Pour it into a large mug, then carefully spray some of that awesome whipped cream on top. There's probably no better mug of hot chocolate for Fall than this one. Sit back and relax, put on a scary movie or a football game, and enjoy it.

Review - Lake Champlain Chai & Mighty Hot Chocolate

Today I'm trying out Lake Champlain's Chai & Mighty hot chocolate mix. It's exactly what it sounds like - hot chocolate with a bit of chai tea flavor. I'm not a big fan of tea, so I wasn't sure how I'd like this one.

The ingredients are pretty dang awesome for an instant mix. No powdered milk or anything like that, just sugar, cocoa, and the spices that give this hot chocolate it's very distinct flavor. I'm glad to see companies like Lake Champlain making simple hot chocolate mixes with natural, real ingredients. Next time you're at the grocery store, pick up that cheap box of hot cocoa powder packets and check out the ingredient list - nothing good in there!

They also print some fun facts about the history of cacao on the back of the package. Interesting reading if you're just relaxing at the table with your morning cup of chocolate.

It's recommended that you use milk for this one rather than water. The mix itself looks more like instant coffee than cocoa powder. Kind of clumpy. It dissolves nice and smoothly, though. And the smell inside that container - mmmmmmmm!

Chai & Mighty is great hot chocolate! Delicious and very relaxing, in a different way than hot chocolate being relaxing in the winter. It has a light, soothing aroma and flavor, perfect for mid-afternoon, and the ginger gives it a bit of a kick. Even though I don't like chai tea very much, I loved this one!

I'm enjoying mine in the only orange mug I own. Why? Because, believe it or not, it improves my perception of the flavor! Yay for science that improves everyone's hot chocolate experience! 

You can get Chai & Mighty at Lake Champlain's website or at Amazon. Here in Southern California, Whole Foods also carries it in their stores.

Recipe - Double Spiced Hot Chocolate

This recipe, in my opinion, is the ultimate relaxing hot chocolate.

The "double spices" in the name are cinnamon and cloves. I was originally introduced to this recipe in Michael Turback's book "Hot Chocolate". There's a ton of great recipes in this book, and I'll be going over a lot of them. I've made a couple tiny changes to my version of this recipe from what he has in the book, but for the most part, they're close to the same.

When I was growing up, every Christmas, my mother would push cloves into lemons and leave them in bowls around the house. It smelled so good! This hot chocolate captures a bit of that, along with the comfort of being indoors, nice and warm, on a cold night.

Put some slippers on and get out your whisk. Here's what we need to make this:

1 cup milk (2% or whole)
3 oz chopped bittersweet chocolate (60%-77%)
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp powdered sugar

 I'm using Scharffen Berger 70% bittersweet chocolate. This is my favorite chocolate to chop and use for hot chocolate recipes, both their 70% and their 62%. Where I live, I can usually find the bars in the baking section of some grocery stores. If they're not available in any stores by you, they are worth ordering online. For now, though, use whatever dark chocolate you have.

I also made a whipped cream to top this with, since I've run out of homemade marshmallows. Just 1/2 a cup of heavy cream, and about halfway through whipping it I added 1 tsp of vanilla and just under 1 tbsp of powdered sugar. That's a tasty, basic whipped cream. Just whip it until it becomes fluffy. Usually I use my electric beaters and it goes pretty quickly. This time I tried it with a whisk. Ugh. Never again! Electricity is awesome.

Heat up the milk, as usual, to just below boiling. While it's warming, I measure out the rest of the ingredients. The chocolate first, then I just drop the spices right into the measuring cup with the chocolate. Once the milk is ready to go, pour it all in slowly while whisking.

That clove and cinnamon is going to smell strong and delicious! If it's too strong and thick for your tastes, try 2 oz of chocolate instead of 3 oz.

I garnished it with the whipped cream, a little chopped chocolate, and a stick of cinnamon (which fell into the cup as the whipped cream melted). Served with some shortbread cookies, this is the most amazing thing when sitting down in the evening to read a good book or watch a favorite movie.