Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Winter Wonderland
I decided my blog needs more chocolate! Well, it needs at least some chocolate! I don’t have much of a sweet tooth, so basically my dessert section is shamefully empty. Mea culpa (hangs head in shame). Must admit I don’t really care much for dessert, much less desserts laden with sugar and cream. It’s just not my thing; I’m a savory kinda girl.
With one sweet exception; hot chocolate orange milk. This has got to be the best chocolatemilk I’ve ever tasted. Creamy white and dark chocolate with a subtle hint of orange. I replaced the cream with coconut milk because I love the slight flavor it adds.
Ingredients:
2 oz dark chocolate
2 oz white chocolate
1/4 cup coconut milk
1 1/2 cup milk
2 tsp orange juice
1/8 tsp orange zest
1/8 tsp vanilla essence
Optional: whipped cream
Directions:
Rinse an orange, grate the zest and squeeze out some juice.
You can do this with cream as well, but try coconut milk for a change! It’s not necessarily lower in calories (it is far more nutritional!) even though mine was, but it really ads a hint of flavor that works beautifully in chocolate milk. Pour 1/4 cup of coconut milk or cream in a pan.
Go for any kind of chocolate you like—I’m addicted to the slightly bitter flavor of really good dark chocolate, so I opted for 75%.
The white chocolate, well, it doesn’t really matter; white chocolate doesn’t even exist. It’s merely cocoa butter with lotsa sugar and vanilla flavoring.
Break 2oz of dark and 2oz of white chocolate in small pieces (put the rest of the dark chocolate in the fridge) and add them to the coconut milk, also add a heaping 1/8 tsp orange zest and 1/8 tsp vanilla extract. Melt everything over really low heat.
Once the chocolate has melted, whisk until you end up with a beautifully dark, satin-like chocolate cream. No, I get to lick the spoon!
Pour in 1 and a half cup of milk, or stick to 1 cup if you like it really chocolatey (is that a word?).
Also pour in at least 2 tsp orange juice, I’ll often go for 3 or 4, it really depends on the flavor of the orange juice. Just taste it to see if it needs more, you’re looking for a hint of orange. Heat everything over medium heat until it’s hot, but not boiling.
Noticed the 2 tsp measuring spoon? Lemme show off my new babies. Odd size measuring spoons. I think I shrieked when I found them. Will I ever recover from this measuring spoons addiction?
Of course it’s not a real chocolate milk unless it’s topped it with an indecent amount of whipped cream. Solely for photographic purposes, of course (wipes chin).
Pour the chocolate milk in a pretty glass, top it with whipped cream, a little grated orange zest and use a vegetable peeler on the chocolate you put in the fridge earlier. It makes for really quick and easy chocolate curls garnish.
22 Comments »
RSS feed for comments on this post. TrackBack URL
Fond of savory dishes, not to fond of desserts with cream and sugar – why not take chocolate in a new direction? Chocolate goes remarkably well with meat or even parmesan and for this month’s “They go really well together” blogging event the challenge is to pair chocolate with caraway. Are you up for it?
BTW Kayotic- your beautiful pictures turn even simple recipes into art!
That looks really interesting, Martin. Never really thought of incorporating chocolate into savory dishes. Have to give it some thought, it could be fun to try. Thanks for the idea!
I have been looking for measuring spoons that include ‘half tablespoon’! love your photos!
I’m also still looking for the odd size tbsp’s, Mrs Ergül!
Oh, how I love chocolate and this sounds just heavenly! Where did you find the measuring spoons?
Great recipe! But I happen to LOVE chocolate. And cool measuring spoons. I wonder if I can find them here in CanadaLand.
What a fascinating blend of flavors. I can’t wait to make this for my children. They are always trying to get me to drink orange juice and milk because of some urban legend that it will make you sick. This will help them see the legend is not true!
I love chocolate enough for both of us!! This is a killer blend as all these flavors play so well in the sandbox together!! Excellent!!
Happy Holidays!!
Ok, I’ll admit it. I looked at the recipe heading, and went Euwwww! But I decided to read it anyway, and I have to tell ya, now I’m drooling. YUM! And, I have (2) 1/2 TBSP measuring spoons, but they are from cheaper plastic sets. And I cook and bake a lot, and I’ve never used them once. I was just wondering why I still have them the other day as I almost always grab one of them before realizing my mistake and putting it back to get the size I actually need…for some reason they really annoy me. I know the day I throw them out tho, I’ll have a recipe that calls for 1/2 TBSP, so don’t want to do that to myself!
Yummy, I found your blog the other and I love your photos! Very enjoyable!
Hi Kay! I am a huge fan of your recipes!
I had to come by and post how beautiful this post is!! LOL! Seriously, drop dead gorgeous! I am licking my screen, doh, did I just say that?? ;)
Thanks for your inspiration! I so enjoy reading your posts! Whenever a new recipe pops up from you, my heart goes pitter patter… I know sick isn’t it?? Just sick…
Hugs.. Amy
I’m with you – I’m more of a savory kind of person. But I must say, this looks over the top good!
Wow – this looks truly amazing. I am not a fan of hot chocolate as a general rule. (I lurve chocolate, just not to drink!) And I, unfortunately, cannot eat citrus, so I can’t try this one, but I can drool over the recipe and the photos! Yummy!
Oh my this looks delicious! I have to admit I am a foodie in general, hot and spicy, sweet and sour, savoury, chocolaty, sweet, salty…. but it goes in seasons! Dark chocolate gives depth to Mexican food as well. Have you ever tried mexican hot chocolate? It is not as sweet and has a hint of cinnamon! I had a 1/2 tablespoon measuring spoon but lost it to a child in the woods. Or is that a child of the woods? They were searching out morels this spring and it never returned… Where did you find your “odd” sized teaspoons? I love kitchen gadgets and am trying to rein in my collection but those would be too good to pass up!
Oh my! That looks heavenly! I am a chocolate lover. I’ll definitely be trying this one.
We have lots of Mexican restaurants in our area. They often use chocolate in savory dishes. It adds a wonderfully, flavorful richness to sauces.
Peggy, I love the chocolate sauce served at our local Mexican restaurant, but never really thought of using chocolate in that way myself.
Found them at a small cooking store in Holland.
Amy, that is so sweet! Thanks for the compliments :)
Tammy, I have an alternative for you.
In stead of adding orange zest and juice, just add about 1/4 cup of strawberries or raspberries to the chocolatemilk, transfer the whole thing to a blender and blitz. Match made in heaven!
I just made this and it was outstanding!!! YUM! Thanks Kay! This will be made quite often as in SD the high was 0 today. :)
My son’s birthday is just before Christmas and I usually have a laid back brunch with lots of yummy food and Christmas cookies for family and friends since its such a busy time of year.
How many people does this recipe serve and is it something that I could leave in a crock pot on a very low setting and have people serve themselves?
@Colleen:
This was roughly for 2 people. I have no idea if you can leave it in a crockpot, I don’t own one so I’m not the best person to give advice.
My favorite chocolate is berry flavored, which you can get only from Cost Plus World. I’m also putting together a list of all the best places to get dark chocolate. I’m putting yours in the list.