My love of chocolate began in the womb. My Mother’s obsession with pregnancy-inspired Rocky Road icecream and Sweet Marie bar cravings presumably ignited my love for all things chocolate. I amaze my friends when I devour a massive slice of double chocolate fudge cake for breakfast…after all, chocolate DOES taste better in the morning. And my fiancee just shakes his head and sighs at the knowledge that I eat well & count my calories just so I can have a chocolate bar each and every day.

I’ve tasted chocolate in virtually every form – cakes, profiteroles, bars, truffles, icings, pastries, and hot cocoa. My only regret is that, up until a few years ago, I had only been exposed to powdered hot chocolates and cocoas. On my first trip to Spain, my sister and I stopped at a quaint outdoor churrería. It was about 10:00 a.m. and over 100 degrees but the photo of their piping hot chocolate and churros looked like the perfect morning feast. “Hot chocolate for breakfast,” I though, “I’m in heaven!”. When the waitress brough us our breakfasts and I tasted my first hot chocolate-dipped churro I nearly fell off my patio chair. This was THE most delicious thing I had ever tasted!

Image Source: Flickr

SO WHAT’S THE DIFFERENCE?
Unlike the powdered North American cocoa variety which is mixed in boiling water, European Drinking Chocolate is chocolate shavings that need to be melted with hot milk, cream or water and whisked. The finished product is thick, rich and decadent.

Photo source: Flickr

HOW TO MAKE IT
The easy way…
Use a Drinking Chocolate Mix: Try L.A. Burdick, Torani, Schokinag, Chocolat Vitale, Bissinger’s, or Vosges.

- OR –

The authentic way…
2 oz heavy cream
6 – 8 oz milk
1 cinnamon stick
1 vanilla bean
2 oz finely chopped dark chocolate
1 1/2 oz fresh whipped cream

Heat the cream and milk with the cinnamon and vanilla bean (split lengthwise) very slowly for 15-20 minutes. (If you don’t have any beans add 1-2 tsp of vanilla after heating). Remove the bean and cinnamon. Add the chocolate. Mix until fully melted.
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Serve topped with some very dense fresh whipped cream. Serves 1-2 depending upon how much of a glutton you are.
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For a richer chocolate, use 4 oz of milk, 4 oz of cream, 4 oz of chocolate. Serve in coffee mug.
Recipe source: Drinks Mixer

HAUTE CHOCOLATE
Hot chocolate is a drink that is revered by numerous cultures: The Mayans, The Spanish, The French, The Germans, and many, many more. Vosges has a most delicious line of drinking chocolates fused with herbs and spices – so delicious, they were voted the #1 hot chocolate by Rachel Ray.

HOT TOOLS
Check out chocolat-ologist Max Brenner’s hot new tools to enjoy drinkable chocolate.

Left - Hug Mug: Keep your hands warm while enjoying your drinking chocolate.
Right - Suckao: Designed to allow you to suck pure, warmed chocolate through a straw. Mmmm, decadence.

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