I found the recipe in the New York Times years and years ago. It cures the blues in a big way.
1 tbsp cocoa powder (I use Hershey's Special Dark)
1 tbsp sugar (I have a special supply of Demerara for this purpose)
1 oz. dark chocolate (54% or higher cacao)
8 - 12 oz. milk (I used skim, or non-fat as they say here in Seattle)
Whisk the cocoa powder, sugar and a little bit of milk in the pan until it is like a paste. Add in the rest of the milk and chocolate. Cook until it lightly boils.
The New York Times recipe also calls for chocolate whip cream. I generally don't have time to make whip cream on a Tuesday afternoon, so I skip it.
This blog is about the little and big thoughts that pop into my head. I once read that when Flannery O'Connor walked into a bookstore, she would want to edit her published works with a red pen. In the digital world, we have the luxury of tweaking things up after we've hit the publish button. I can be a perfectionist/procrastinator, where waiting for the ideal means little gets done. Here I will share what is not--and likely will never be--perfect.
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