Sometimes recipe names change across the years, but the recipe is classic – and works just as well today as it did a hundred years ago. An example, of this is a recipe for French Chocolate that I found in a hundred year old cookbook. French Chocolate is hot chocolate with coffee and brandy.
A steamy cup of French Chocolate topped with whipped cream is the perfect warmer-upper on cold winter days.
Here’s the original recipe:
A Dover egg beater is a rotary egg beater. Maybe they still sell them, but I haven’t seen one in years, so I whisked the French Chocolate to make it foamy.
I’m always fascinated when I see alcohol in recipes in 1921 cookbooks, since this was during prohibition. I’m not quite sure where cooks were supposed to find the brandy that the recipe called for.
Here’s the recipe updated for modern cooks:
French Chocolate (Hot Chocolate with Coffee and Brandy
3 cups milk
1/4 cup ground coffee
2 tablespoons sugar
2 squares unsweetened chocolate, melted
1/2 cup hot water
1/8 teaspoon salt
2 tablespoons brandy
Put the milk and ground coffee in a saucepan; stir to combine. Using medium heat, heat while stirring constantly until the milk mixture is scalded, and hot and steamy, Remove from the heat and strain to remove coffee grounds.
In the meantime, put the sugar, melted unsweetened chocolate, and water in another saucepan; stir to combine. Using medium heat bring to a boil while stirring constantly; then reduce heat and continue boiling and stirring for 2 minutes.
Gradually, add the strained milk and coffee mixture to the chocolate mixture while stirring. If needed, reheat until very hot, then remove from heat. Stir in salt and brandy. Beat with beaters or a whisk for a few seconds to make foamy. Pour into cups, and top with whipped cream.