Holiday Desserts by Meg Galus of NoMi and a Table Set by the Founders of Dinner Party

SWEET SETTINGS: Pastry chef Meg Galus and vintage-tableware pros Tricia Hyland and Lisa Spagnolo make the past present with artful arrays of festive treats.

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Hot cocoa warms our hearts. Dress it up with vanilla beans, cinnamon sticks, freshly whipped cream, chocolate dragées and shavings, candied orange peel, homemade marshmallows . . .
Hot cocoa warms our hearts. Dress it up with vanilla beans, cinnamon sticks, freshly whipped cream, chocolate dragées and shavings, candied orange peel, homemade marshmallows . . .
 

Hot Chocolate

Makes about ten cups

8 cups 2-percent milk
2½ cups sugar
3 teaspoons vanilla extract
3 teaspoons salt, or to taste
1 cup cocoa powder
5 cups bittersweet chocolate, chopped
2½ cups unsweetened chocolate, chopped
2 cups cream

Bring half of the milk to a boil with the sugar, vanilla, salt, and cocoa powder. Melt the chocolates together. Pour the chocolate into the liquid while whisking. Use a hand mixer to make it smooth. Whisk in the rest of the milk and the cream. Serve immediately or save in a cooler and reheat.

 

Photograph: Tyllie Barbosa
Styling: Barri Leiner Grant

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