Ingredients
Scale
To embark on this flavorful exploration, gather the following ingredients:
- 4 cups freshly squeezed lemon juice (about 8–10 lemons) – for Citron Pressé
- 1 cup granulated sugar
- 4 cups cold water
- 2 cups milk – whole milk is preferred for a creamy texture
- 4 tablespoons unsweetened cocoa powder – for Chocolat Chaud
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Whipped cream and cinnamon – for garnish
- Fresh mint leaves – optional, for garnish
If lemons are scarce, feel free to substitute with limes for a unique twist. For a dairy-free option, almond or oat milk works beautifully in the Chocolat Chaud. These ingredients are like the brushstrokes of a painter, each adding its own touch to the masterpiece.
Instructions
- To make Citron Pressé, begin by juicing the lemons. I often recall watching my mother extract every last drop, her hands skillfully maneuvering the juicer.
- In a pitcher, combine the lemon juice, sugar, and cold water. Stir until the sugar is completely dissolved. Taste and adjust the sweetness to your liking.
- Pour the Citron Pressé over ice and garnish with fresh mint leaves for a refreshing finish.
- For Chocolat Chaud, heat the milk in a saucepan over medium heat until it begins to steam. Avoid boiling, as my mother used to say, “Patience, my dear, is key to preserving the flavor.”
- Whisk in the cocoa powder, honey, and vanilla extract until smooth and creamy. It should remind you of the rich, velvety texture of a Devonshire stew.
- Pour the Chocolat Chaud into mugs, top with whipped cream, and sprinkle cinnamon for that signature touch of warmth.
These steps might remind you of painting a memory, each movement deliberate and filled with anticipation for the final masterpiece.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International