In her A Good Appetite column, New York Times food writer Melissa Clark describes her quest to create a perfect cup of Valentine's Day hot chocolate for her husband. The catch? Her husband can't eat cream, or milk, or soy milk, or rice milk or nut milk. So Clark turned to Maricel Presilla's "The New Taste of Chocolate: A Cultural and Natural History of Cacao With Recipes," for some pre-Columbian secrets to dairy-free hot chocolate, then, on the advice of a French chocolatier, tries a simple dark chocolate-and-water concoction. Finally, she combines the two concepts, mixing coconut milk with the pure dark chocolate, and comes up with a creamy, rich, deeply chocolatey yet lactose-free winner. She even figures out a merengue topping to mimic the fluffy goodness of whipped cream.
Check out this recent Slashfood post for eight more remarkable hot chocolate recipes.
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