So Hot It’s Cool

I believe that when most of us consider entertaining, we think first of asking friends for a meal or to a party with substantial appetizers. But at this time of the year, after the spate of holiday parties, something more modest seems appropriate.

In keeping with this idea, a hot chocolate party would be a simple but imaginative alternative to a more time-consuming dinner.

The idea for such a get-together came to me several days ago while I was doing some much-needed cleaning in my study. As I was filing a tattered manila folder, I found an old recipe for mulled hot chocolate. I tested it the next weekend and, after a few changes, was delighted with the results.

Milk, along with some chopped semisweet chocolate, is simmered with cinnamon and nutmeg and then combined with cocoa powder, sugar and vanilla. For serving, I add long cinnamon sticks as stirrers. The spices add a hint of sweetness as well as an enticing aroma. The semisweet chocolate pieces, which are melted in the milk, give extra richness to the drink.

For a hot chocolate party, serve a basket of biscotti (perfect for dipping in the warm brew), a plate of homemade or store-bought butter cookies and slices of pound cake topped with scoops of vanilla ice cream or frozen yogurt.

WINTER MULLED HOT CHOCOLATE

6 cups whole milk

1 teaspoon freshly grated nutmeg

1 1/2 teaspoons ground cinnamon

3 ounces good-quality semisweet chocolate, broken into chunks (do not use chocolate chips)

1/4 cup unsweetened cocoa powder (preferably Dutch process cocoa)

1/2 cup sugar

1/2 cup boiling water

2 teaspoons vanilla extract

Long cinnamon sticks for stirring

Heat milk, nutmeg, cinnamon and semisweet chocolate chunks in heavy medium saucepan, stirring constantly, until chocolate is melted. Set aside.

Combine cocoa powder, sugar and boiling water in large saucepan and stir to make thick paste. Whisk in milk mixture. Cook and stir over medium heat until well blended and hot. Stir in vanilla. (Hot chocolate can be made several hours ahead. Cool, cover and refrigerate. Reheat, stirring, when needed.)

To serve, pour hot chocolate into cups or mugs. Garnish each serving with a cinnamon stick.

Makes 6 to 8 servings.