Hot Chocolate (and Friends)

I discovered LA Burdick in my second year of college, and found myself happily addicted to their rich, lathery hot and iced chocolates. I was less addicted to the several dollars that each cup costs. Fortunately, they do not keep their recipe a secret. I have halved this recipe, which is corroborated by several other websites, for the basic hot chocolate.

This is not to say that it's not still worth buying it from Burdick: they use shaved chocolate, a painstaking process that produces a more decadent result; and they have proper equipment for steaming and scalding milk to the perfect temperatures. If you've never been, you'd better try it.

I know better than to tamper with perfection: the hot chocolate keeps the original Burdick proportions. But for cafe mocha, below, I have tweaked things a bit to accommodate the coffee.

SPICED HOT CHOCOLATE

INGREDIENTS:

• 6 oz. milk
• 2 tbsp. dark chocolate (ground up is best, but chocolate chips will do)
• 1 1/4 tsp. cocoa powder
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• Pinch of white pepper (optional)
  

DIRECTIONS:

1. Scald the milk in a saucepan by heating to a gentle boil, then immediately reduce heat to low.
2. Add all remaining ingredients and beat together with a whisk.
3. Pour into a mug and serve immediately.
   

CAFE MOCHA

INGREDIENTS:

• 6 oz. double-strength coffee
• 3 tbsp. dark chocolate chips
• 1 tbsp. unsweetened cocoa powder
• 1/2 cup milk

RECIPE:

1. In a small saucepan, combine milk, chocolate chips and cocoa powder. Heat over a medium flame, stirring constantly with a wooden or plastic spoon. Do not allow to boil.
2. Pour the chocolate mixture into a mug. Using a small whisk or electric frother, foam the milk mixture slightly.
3. Add the coffee to the chocolate and serve immediately.