Drinks François de Mélogue Provencal Recipes Taste

Rich and Delicious: A Homemade Hot Chocolate Recipe

©Okanagan Lavender and Herb Farm

While winter in Provence is nothing like what we experience in Vermont, there are plenty of cold mornings. The small ski hill on Mont Ventoux briefly opens during the cold months. The Southern Alps are a destination for family-friendly skiing and other snow activities during long weekends and vacances scolaire. Après, the outdoor fun, warm up with a mug of this French-style hot chocolate. Enjoy my recipe below.

Homemade Hot Chocolate

Chef François de Mélogue

Sipping a warm mug of this homemade hot chocolate feels indulgent, like a cozy escape into pure comfort and warmth.

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Prep Time 5

Cook Time 10

Total Time 15

Course Drinks

Cuisine French, Provencal

Servings people

Equipment

Ingredients

1 quart whole milk
1/2 lb bittersweet chocolate
1/4 cup granulated sugar
1 cinnamon stick
1 star anise
1 tsp piment d’Espelette
big pinch saffron

Instructions

Combine everything and bring to a boil periodically, stirring well. Strain, then serve in small cups. The hot chocolate will be thicker and richer than store-bought powdered hot chocolate.

Keyword Chocolate

Tried this recipe?Let us know how it was!

Other Hot Chocolate Recipes to Try

Lavender Hot Chocolate

Deliciously rich and delicately floral, lavender hot chocolate is easy to make and delightful, especially when topped with a generous dollop of whipped cream.

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Ultimate Hot Chocolate

Chef Eric Fraudeau’s warm (and slightly decadent) remedy for those cold winter days.

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Tags:Chocolate,Festive Drinks,Winter Recipes

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Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on https://www.francoisdemelogue.com/.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

Rich and Delicious: A Homemade Hot Chocolate Recipe