Raspberry Hot Chocolate

Friday, January 23, 2015

Raspberry Hot Chocolate Recipe

Recipe: Raspberry Hot Chocolate

Summary: Raspberry and chocolate join together to become a taste delight for any and all. You can transform this recipe into one for strawberry hot chocolate if you prefer by simply substituting strawberry syrup for the raspberry. This recipe is also a base for real Swiss-style schoggi, the Swiss version of hot chocolate.


  • 3 1⁄2 ounces bittersweet chocolate, chopped
  • 3 1⁄4 cups whole milk
  • 2 tablespoons sugar
  • 1 large egg yolk
  • 1⁄2 cup raspberry syrup, or more to your taste


  1. 1. Combine the chocolate and 1⁄4 cup of the milk in a small heavy saucepan over medium-low heat. Gradually heat, stirring, until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.
  2. 2. In a large saucepan over medium-high heat, bring the remaining 3 cups milk to just under a boil; look for small bubbles on the sides of the pan. Remove from the heat and add 1⁄2 cup...

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Tuesday, December 30, 2014

Best Champagne Cocktails

Recipe: Esteem

Summary: Hey, you’re all right. Really, I think you’re pretty darn swell, and I’m sure I’m not the only one. I suggest making yourself one of these beauties as a vibrant and flavorful means of self-celebration.


  • -Ice cubes
  • -3 ounces gin
  • -1 ounce anisette (see A Note)
  • -1 ounce freshly squeezed lime juice
  • -Chilled Brut Champagne (see A Second Note)


  1. 1 Fill a cocktail shaker halfway full with ice cubes. Add the gin, anisette, and lime juice. Shake while smiling.
  2. 2 Strain into two flute glasses and fill each almost to the rim with chilled Champagne. Serve immediately.

A NOTE: Anisette is, as you might guess, an anise-flavored liqueur, one that’s a bit sweet and that you should be able to find at your local liquor store. Or check online. A SECOND NOTE: I think using real Champagne is best here—because you deserve it.

A SECOND NOTE: I think using real Champagne is best here—because you deserve it.


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Walnut Vinaigtrette

Tuesday, December 30, 2014

Walnut Vinaigrette Over Grilled Scallops and Frise Salad Recipe

Recipe: Walnut Vinaigrette

Summary: Unrefined walnut oil is delicious, fragile, and expensive. Store it in the refrigerator and use it within 3 months. You can, if you prefer, use all walnut oil in this dressing, though I find that diluting it with another oil results in a more balanced vinaigrette. Makes about 1 cup.


  • • 1 shallot, minced
  • • 2 tablespoons sherry vinegar
  • • 2 tablespoons dry red wine
  • • Kosher salt
  • • Black pepper in a mill
  • • 2 tablespoons toasted and minced walnuts
  • • 2 tablespoons minced fresh Italian parsley
  • • 1/3 cup unrefined walnut oil
  • • 1.3 cup mild olive oil or peanut oil


  1. 1. Put the shallot, vinegar, and wine in a small bowl, season with salt, and let sit for 15 to 20 minutes.
  2. 2. Season with several generous turns of black pepper and stir in the walnuts and parsley. Whisk in both oils, taste, and correct the...

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Gingerbread Cookie Mix

Tuesday, December 16, 2014

Gingerbread Cookie Mix Gift Recipe

Recipe: Gingerbread Cookie Mix

Summary: Give the gift of cookies that they can enjoy whenever the mood strikes them. An easy gingerbread cookie mix in a jar makes a great teacher gift this Christmas and holiday season. Makes 1 gingerbread cookie mix.


  • · 1 quart-sized glass jar with a lid
  • · 3 ½ cups all-purpose flour, divided
  • · 1 tablespoon ground ginger
  • · 3 teaspoons ground cinnamon
  • · 1 ½ teaspoon baking soda
  • · ½ teaspoon ground cloves
  • · ½ teaspoon freshly grated nutmeg
  • · ½ teaspoon salt
  • ·¾ cup packed muscovado or dark brown sugar
  • Additions:
  • · Small containers of sprinkles
  • · Cookie cutter

Directions for Assembling Jar:

  1. 1. In a small bowl, mix together 1 ¾ cups flour and the ginger, cinnamon, baking soda, cloves, and nutmeg. Add in an even layer to the jar.
  2. 2. Layer the brown sugar, followed by the remaining 1 ¾ cup flour. Top the jar with the lid and decorate.

To Make Gingerbread Cookies:

  • ½ cup butter, softened
  • 2 large...

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