Spiced Hot Chocolate
A recipe for Hanukkah.
During Hanukkah, yellow mesh bags of chocolate gelt appear out of nowhere, and just seem to multiply. Every party must have some, and every dreidel game demands them. Unfortunately, the appeal of eating those foil-wrapped coins can wane long before the cache of sweets does.
As the last Hanukkah candles burn, you may wonder what is to become of all those creamy treats. You may even feel some guilt about the extra gelt. My solution? Take a cue from two sources that know their cocoa: Max Brenner, the all-chocolate restaurant that began in Israel and has since spread to serve chocoholics across multiple continents, and the Aztecs, who first made the cacao bean part of the menu.
In a small saucepan, heat 1/2 cup of the milk until just steaming. Remove from heat and add chocolate. Stir with a fork or wire whisk until chocolate is completely melted. If the chocolate isn't dissolving, return the saucepan to the stove and stir constantly over very low heat, or heat in a double boiler. Continue until completely blended and smooth.
To serve:Ladle into big mugs, and sip as you put away your Hanukkiah and stash your dreidels for next year's games.
Note:The amount of candy can vary, depending on the quantity of leftovers and the richness of the hot chocolate desired.
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