I have made this a few times and can’t get enough. It takes a few extra minutes than warming up a Swiss Miss, but trust me, its worth it. I can control the sugar by reducing it to 1/8 cup and make my own whipped cream since I’m not a fan of the tub stuff. That is how I made it this time and it was outstanding!
This is from Cooking Light. Barcelona Hot Chocolate is less sweet with a hint of orange and I love those flavors together. I have made many chocolate dishes over the years but this was the first time I combined plain water with chocolate. I’ve always used cream or some other fat like butter. But using water cut down on the calories and this was a very rich drink. I’m so glad I tried this!
- 2/3 cup boiling water
- 2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
- 1 1/3 cups 1% low-fat milk
- 1 cup brewed espresso or strong coffee
- 1/4 cup unsweetened cocoa powder
- 1/8 cup of brown sugar
- 1 2-inch piece orange rind strip
- 1/4 cup fresh whipped cream
- Cocoa powder (optional)
- Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts.
- Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
- Discard rind. Pour 1 cup mixture into each of 4 mugs.
- Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.
This post on behalf of Cooking Light Bloggers’ Connection