We couldn’t resist the cheery, orange cocoa in Matthew Mead’s new book, “Halloween Tricks and Treats.” It’s a hot, vanilla-scented concoction sure to warm up freezing trick-or-treaters. And we’re tempted to try it with a little orange extract too. (Or maybe some Cointreau for the parents!) Yum. Here’s how to make it…
ORANGE HOT CHOCOLATE
12 oz. premium white chocolate
8 cups milk
1 teaspoon vanilla
2 drops orange food coloring
Whipped cream and chocolate nonpareils or sprinkles to garnish
1. Coarsely chop the white chocolate and place it in a heatproof bowl. Set aside.
2. Heat the milk until not quite simmering, so bubbles just begin to form at the edge. Immediately pour the hot milk over the chocolate. Stir until smooth.
3. Whisk in the food color and vanilla, then continue to whisk until a light foam forms on the surface. Pour into 10 mugs and garnish with dollops of whipped cream and chocolate sprinkles.
The rest of the book is pretty fab too. We loved the section on converting store-bought cookies into clever Halloween treats (Oreo serpents, biscotti vipers and trick-or-treat scholars, using a tube of icing and Le Petit Ecolier biscuits), and the other food and decorating ideas are just wonderful too. Mead’s web site has plenty of non-Halloween fun stuff too.