Start The Day
Chocolate is, no question, one of the most coveted after-meal treats -- whether it be a single sensuous bite of fine dark chocolate, or a handful slowly melted into a rich and heady cocoa or, better yet, impressively transformed into an elegant dessert. But how often have you savored chocolate as a center point for your main meal -- breakfast, in particular? Chef owner Barbara Passino of Oak Knoll Inn in beautiful Napa Valley, California and author of the gorgeous chocolate-filled cookbook Chocolate for Breakfast has turned her life-long passion for chocolate into an advantageous opportunity for you to enjoy chocolate in the morning -- or for any meal of the day.
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Chocolate Egg Cream
No eggs included, this classic drink is quick, refreshing, and delish no matter the occasion. Bonus: The homemade chocolate syrup is also a simple fix.
2 tablespoons your favorite chocolate syrup – homemade (see below) or store-bought
2 tablespoons milk (traditional), half and half, or cream (Passino's favorite)
Seltzer water to fill the glass
Mix chocolate syrup and milk, half and half, or cream in the bottom of a tall soda fountain glass. Add seltzer and a straw. Drink while the bubbles still tickle your nose.
Always handy to have around, chocolate syrup can be kept in the refrigerator for drinks, ice cream treats, or even stirred into your morning yogurt and bran cereal to, as Passino says, "take the edge off of all that healthiness."
1/3 cup cocoa powder
1/2 cup sugar
1/3 cup hot water
Mix cocoa and sugar in a small bowl or pyrex cup. Add half of the hot water and stir until the sugar and cocoa powder are dissolved. Add remaining water and stir until smooth. Keep in the refrigerator until needed.
More rich and wonderful chocolate desserts
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Chocolate therapy: New healthier chocolates
Dark (chocolate) secrets
A marriage of chocolate and hazelnuts: Nutella recipes
Chocolate is for lovers: History of chocolate and more
Chocolate and mint desserts
Intense chocolate recipes for National Chocolate Day