Food, beverage and restaurant consultant Kathy Casey remembers that her mother prepared homemade hot chocolate by warming milk in a Revereware pan and mixing in Hershey's cocoa powder and sugar, sometimes adding a cinnamon stick or vanilla for extra flavoring. This article includes a link to her recipe for Bollywood spiced cocoa, inspired by Seattle chocolate company Theo's 3400 Phinney Coconut Curry Milk Chocolate bar.

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The Seattle Times

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