![]() I also doubled the milk chocolate and added toffee chunks. As long as you keep pulsing the sugar occasionally the vanilla will flavor the sugar and it won't clump. I pulsed 5 cups (added one more cup than the recipe calls for)of sugar in my food processor and added liquid Madagascar Bourbon Vanilla(3 teaspoons). ![]() First, I wanted more vanilla flavor and didn't want to wait for the sugar to take on the flavor of the vanilla beans. Delicious nonetheless! I also think 1/4 cup to 8oz milk is a little intense - I go with a very scant quarter cup at most )Īs a dark chocolate lover, this recipe rocks! However, I tweaked it a little in order to please my husband and kids. I agree that calling it "vanilla" is a little misleading - the vanilla certainly adds richness, but I used two tahitian vanilla beans in my double batch, and the flavor was still consumed by chocolateyness. So decadent! I made a double batch and gave some to everyone for christmas in mason jars with a bag of homemade marshmallows. This is a great hot chocolate recipe, but I did not taste vanilla (and I doubled the amount based on previous reviews). This recipe is a lot of work for cocoa that tastes a lot like better brands you can buy in the grocery store. I'm also going to try it with a little cinnamon and instant espresso powder. The vanilla is not very prominent but it adds to the depth of flavor. I used Hershey's Special Dark cocoa, which is a blend of regular and Dutched, as it was the closest I could get to Dutch cocoa. ![]() I used 1/4 cup to about 12 oz of milk and would use less in the future because it's so rich.
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