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Cape Breton Islanders Love Hot Chocolate with a Doughnut in it

26 Nov

Cape Breton Home of our Hearts

Cape Breton, Nova Scotia is the No. 1 island destination in Canada and continental United States, according to Travel and Leisure magazine’s 2011 World’s Best Awards

Idea borrowed from trend of putting pie in milkshakes

By J.M. HIRSCH The Associated Press

01640368

Chocolate Doughnut Hot Chocolate is extra thick and unsurprisingly delicious. (MATTHEW MEAD / The Canadian Press)

There is a crazy delicious new trend in milkshakes. It involves adding a slice of pie to the blender along with the milk and ice cream.

That’s right — a whole slice of pie.

Which sounds simply too delicious for its own good. I wanted it, except that the winter holidays aren’t exactly milkshake season. So I started playing with winter-friendly ways to borrow this idea of blending baked goods and sweet drinks.

Hot chocolate was the natural choice. But pie just didn’t seem right. Doughnuts, however, seemed perfect. Chocolate doughnuts to be precise.

The process was simple. The results were spectacular. The hot chocolate was richly chocolaty, but retained a distinctly doughnut flavour. 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. I 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.

 

CHOCOLATE DOUGHNUT HOT CHOCOLATE

 

 

500 ml (2 cups) whole milk

1 glazed or sugar coated chocolate

doughnut

125 ml (1/2 cup) 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.

Start to finish: 10 minutes. Servings: 4

 

Per serving (values are rounded to the nearest whole number): 240 calories; 120 calories from fat (48 per cent of total calories); 13 g fat (7 g saturated; 0 g trans fats); 20 mg cholesterol; 27 g carbohydrate; 5 g protein; 2 g fibre; 160 mg sodium.

A Cape Breton Blog: http://CaperBlogs.Com          

Cape Breton Classmates: http://CaperClassmates.Com           

Cape Breton Daily News: http://CaperDaily.Com    

Caperfriends

 

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Posted by on 26/11/2011 in Uncategorized

 

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