My Birthday Special...!

Yes, today is my birthday!

In keeping with my ancient tradition (which I started this year) I decided to have something very special! Instead of the traditional cake and candles, which I couldn't afford anyway because of the cost of such a staggering number, I found this obscene recipe for a new hot chocolate that is just too decadent to not try!

Besides, because it's my birthday I'm entitled, right?

The process was simple. The results were spectacular. The hot chocolate was richly chocolaty, but retained a distinctly doughnut flavor. The hot chocolate also was wonderfully thick, thanks to the thickening properties of the flour in the doughnut. If you prefer a thinner hot chocolate, follow the recipe as directed, then thin with additional milk at the end.

It also is important to use a cake-style doughnut (not yeast-raised), such as a chocolate or old fashioned.

We used glazed or sugar-coated doughnuts with great results.

And for a wonderful variation, make the recipe as directed, then thin it with a bit of strong hot coffee. After all, coffee and doughnuts pair so well.

Written by
J.M. Hirsch

CHOCOLATE DOUGHNUT HOT CHOCOLATE

2 C. whole milk
1 glazed or sugar coated chocolate doughnut
½ C. semisweet chocolate chips
Pinch salt
In a blender, combine the milk and doughnut. Puree until very smooth. This could take a minute or longer.
Transfer the mixture to a medium saucepan. Whisking constantly, heat over medium until it thickens, about 3 to 4 minutes. Add the chocolate chips and salt, whisking until the chocolate has melted and the cocoa is smooth. Serve immediately.


You can find the main article right here!

Now, my friends, let's have some coffee out on the patio! I have some spare donuts to share!