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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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2-07-2009 @5:22PM Julie said... That sounds delicious even for those of us who are not lactose intolerant.
http://www.noshtalgia.blogspot.com/
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2-07-2009 @5:43PM RobynT said... sounds awesome! coconut milk seems to be the big dairy substitute these days. one of my friend's just told me about a So Delicious ice cream line that uses coconut milk. i always worry about the nutritional value of coconut milk, but i guess cream is also very high in fat!
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2-07-2009 @7:00PM Jo said... Maybe it's just me, but that picture looks pretty gross. No thank you.
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2-07-2009 @8:38PM MBT said... Erm - the pic is just from Wikipedia's 'hot chocolate' page, not a pic of the lactose-free recipe.
http://en.wikipedia.org/wiki/Hot_Chocolate
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