Reviewed: Jan. 28, 2012

Loved this! Reminds me of Chai Tea and I love Chai. Very unexpected taste considering the title of the recipe. Give it a shot.

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Reviewer:

Kelleybelley

Reviewed: Jan. 21, 2012

This hot chocolate is really good. I would not use the egg unless you beat it really well.

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Reviewer:

Richard

Reviewed: Jan. 4, 2012

I LOVE this recipe but dropped a star because I think it would be really weird if left as-is. I mean, 1/2 tsp of ground cinnamon?? I just used a sprinkle and it was already a little too much! (And I love cinnamon too, so that's saying a lot! Don't you want to be able to taste the chocolate here??) Also, add a splash of vanilla and a pinch of salt! I used unsweetened chocolate and extra sugar to make up the difference, simply because that's what I had handy, but I'm sure the semisweet is great too. Using the egg is brilliant! So creamy and rich! But I can't for the life of me figure out why people are complaining about lumps unless they just don't know how to cook with egg as a thickener. Beat it well before adding and whisk it in GRADUALLY! I made this both on the stove top and in the microwave and like the stove top much better, but the microwave method is good in a pinch. With the adjustments, this is a perfect homemade cocoa!

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Reviewer:

MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Dec. 19, 2011

Easy and delicious! Be sure to whisk the egg thoroughly and add a little of the warm liquid to the egg before adding to the mix. This will prevent the egg from scrambling. Pour some spiced rum for the adults! 1oz per serving.

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Reviewer:

KMYOHO

Cooking Level: Expert

Reviewed: Dec. 15, 2011

pretty good! the higher quality chocolate you use, the better this recipe will be!

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Reviewer:

Taylor

Reviewed: Dec. 11, 2011

Whipped this up in no more than the suggested 10 minutes. My kids loved it w/ lots of marshmallows. INSTANT hit ~ see my photo.

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Reviewer:

TheBakingDude

Reviewed: Dec. 3, 2011

Nobody could stand the egg chunks. My 4 yr old threw up all over because of the texture with the egg I would rather get Swiss Miss.

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Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Jefferson, Iowa, USA

Living In: Ames, Iowa, USA

Reviewed: Nov. 30, 2011

Good, but i made a few changes. **TIP** TEMPER THE EGG!!!! That means slowly adding some of the hot liquid while whisking the egg. This will bring the egg up to the same temp as the milk with out the temp shock and then scrabbling. I did mine on the stovetop since i don't have a microwave. I also doubled the chocolate that the recipe calls for. And i used chocolate chips i had in the cupboard! Don't bother grating the chocolate! Either cheat and use chips, or do a rough chop with a knife on a cutting board if you're using a bar of chocolate. I hope this helps some people! Love and peace! Cheers!

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Reviewer:

CrimsonJewel

Cooking Level: Expert

Reviewed: Nov. 24, 2011

it was delishus

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Reviewer:

,mnhjk

Reviewed: Nov. 4, 2011

Temper the egg(whisk the entire cooking time), use on a stove top, omit the sugar if using chocolate chips, and add a dash of cayanne if you're feeling adventurous. I also kept the cinnamon, but used just a little less then called for. I just sent my husband off to work 20 minutes ago with a big smile on his face! Next time i might add a packet of starchucks instant coffee to it as well. Keeper!

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