Ally at the Desk has been in the kitchen translating French recipes into English as a high school assignment.
This homework has become a family favorite as we never know what she is up to when she hands over the shopping list to her father.
This recipe turned out to be for Hot Chocolate.
Hardly a beverage served up for the Memorial Day Weekend, but since it was assigned we weathered through the task at hand!
The French Recipe
Chocolat Chaud A La Creole
4 tasses de lait
4 tasses de chocolat en pudre
6 cuilleres a soupe de sucre roux
1 cuillere a soupe de farine de main
1 cuillere a cafe d’ extrait de vanille
1 baton de cannelle
1 tasse de cacahouetes ou d’amandes
Faire chauffer le lait avac la vanille et la cannelle. Dans un bol, melanger le chocolat en poudre, le sucre, la farine de mais et l’oeuf avec un peu de lait froid. Verser dans le lait chaud et laisser epaissir. Retirer le baton de cannelle et ajouter les cacahouetes ou les amandes. Servir chaud.
Lets see how she did on the translation:
The English Recipe
4 Cups of Milk
4 Cups of chocolate powder
6 Tablespoons of brown sugar
1 Tablespoon of corn starch
1 Teaspoon of vanilla extract
1 Cinnamon stick
1 Cup of peanuts or almonds
Heat the milk with the vanilla and cinnamon. In a large bowl, mi the chocolate, the sugar, corn starch and egg with a little cold milk. Pour in hot milk and let thicken. Remove the cinnamon stick and add peanuts or almonds. Serve hot.
Wow, this turned out to be incredibly sweet and having nuts in my hot chocolate took some getting used to. Cinnamon sticks could not easily be found at Food Lion, so as an alternative Ally sprinkled cinnamon atop the sweet, hot beverage!
All in all, the hot chocolate tasted more like a candy bar. I recommend serving this as a special dessert… in the winter!