Cooking with Eloise

Delicious, in a glass

I've had a lot of time on my hands. A lot of time to think, a lot of time to make lists, and a lot of time to watch the Food Network. See: the spice in my life lately…

Okay so she is delicious in my arms, which brings me to delicious in a glass.

I have always loved the Barefoot Contessa but her new show, "Cook Like a Pro" is awesome. There is none of this cutesy story stuff like her friend whosits or whatsits, or how she is making blah blah blah that will be fabulous or Jeffrey's whereabouts during every freaking episode. The new show is just about the cooking and her #protips. Bring it.

Last week while Aunt M was here, I requested the Eggs Benedict from the show because it's full of things off limits during pregnancy (prosciutto, runny egg yolks, and hollandaise). Ina has some great shortcuts to make this favorite breakfast dish.

But today I just watched the CHOCOLATE episode and this FROZEN HOT CHOCOLATE takes the cake. Little Miss and I made a quick afternoon outing to pick up the ingredients we did not have (sometimes momma just needs to get out of the house, even if it's just to drive down the road to Trader Joe's and be home within 20 minutes).

THIS is happiness in a glass. A reward for making it to the end of the day.

To be fair, OJ has his meltdown moments but he is genuinely excited about his little baby sister, for the time being. When she and I made a quick trip to Target (down the road the other way), he got upset and said, "Noo! You can't take our baby!" And when we returned he said, "You brought our baby back!" with sheer happiness and joy.

I did not put in Kahlua (breastfeeding) or espresso (do not need help not sleeping). After blending, I decided to add some vanilla ice cream. LOTS of whipped cream on top. Sip and repeat.


4 ounces bittersweet chocolate, such as Lindt
1½ tablespoons unsweetened cocoa powder, such as Pernigotti
1½ tablespoons sugar
½ cup half-and-half
1½ cups whole milk
4 tablespoons coffee liqueur, such as Kahlúa, or brewed espresso
1 teaspoon pure vanilla extract
4 cups ice
Sweetened Whipped Cream, for serving (see recipe)
Grated bittersweet chocolate, for garnish
Straws, for serving

Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside

Place ¾ cup of the milk, 2 tablespoons of the coffee liqueur, ½ teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it’s too thick or too thin.)

Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.

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