Spokane woman wins top prize with hot chocolate recipe
Orange flower water, orange zest and cream are the decadent ingredients in Kristen Craig’s top hot chocolate milk recipe.
The Spokane woman won the $500 prize in a recent contest sponsored by the Dairy Farmers of Washington.
Post Falls’ Tom Emerson Jr. was a finalist in the recipe contest with his grown-up hot chocolate drink, Tom’s Mocha Doña Maria.
Their recipes are below. Other chocolate concoctions from the contest can be found at www.hotchocolatemilk.net.
Orange Cream Zest Hot Chocolate Milk
From Kristen Craig, Spokane
2 ounces good quality white chocolate
2 ounces good quality dark chocolate
1/4 cups heavy cream
3 1/4 cups whole milk
1/8 teaspoon orange flower water
1/2 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon very fine orange zest
Melt chocolates and cream over low heat. Add milk and heat on medium to just steaming. Remove from heat and add orange flower water. Whip cream adding powdered sugar just before it is stiff. Pour hot chocolate into mugs and top with whipped cream. Sprinkle small amount of orange zest on top of each. Serve immediately.
Yield: 4 servings
Tom’s Mocha Doña Maria
From Tom Emerson Jr., Post Falls
1 cup hot milk
2 tablespoons Hershey’s Chocolate Syrup
1 ounce Kahlua
1/2 ounce Cointreau orange liqueur
Strong black coffee
For the whipped cream:
1 pint heavy whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Mix hot milk and chocolate syrup together. Pour the Kahlua and Cointreau into a large glass coffee cup. Pour equal parts coffee and hot chocolate mixture into the same cup, leaving room at top for whipped cream.
To make the whipped cream: Use an electric mixer to whip ingredients together in mixing bowl until it forms stiff peaks. It will take some time to reach this consistency.
Note: For a festive touch, put grenadine syrup and green Creme de Menthe in squeeze bottles. Use them to make decorative “swirls” on top of the whipped cream on your Mocha Doña Maria.
Yield: 1 serving