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Two-layered dessert in a glass. Well worth the extra effort. The foamy egg layer makes this drink a decadent dream.
2 1/2 cups chocolate milk
1/2 cup almond-flavored liqueur (such as Amaretto), 4oz
Orange Sabayon:
2 egg yolks
2 1/2 tbsp. granulated sugar
2 tbsp. orange juice
Serves 4
Heat and stir chocolate milk in heavy saucepan on medium until bubbles form around edge.
Remove from heat.
Add liqueur.
Stir.
Cover to keep warm.
Makes about 3 cups.
Orange Sabayon:
Beat egg yolks and sugar on medium in small bowl over saucepan of simmering water for about 1 minute until combined.
Add orange juice.
Beat for about 5 minutes until foamy and thickened.
Makes about 1 1/4 cups sabayon.
Pour about 3/4 cup chocolate milk mixture into each of 4 large mugs.
Top each with about 1/3 cup sabayon.
Variation (without alcohol):
Omit liqueur.
Use same amount of almond-flavored syrup (such as Torani's).
Serving suggestion:
Garnish with chocolate curls.
To make curls, peel room temperature chocolate with vegetable peeler.
2 1/2 cups chocolate milk
1/2 cup almond-flavored liqueur (such as Amaretto), 4oz
Orange Sabayon:
2 egg yolks
2 1/2 tbsp. granulated sugar
2 tbsp. orange juice
Serves 4
Heat and stir chocolate milk in heavy saucepan on medium until bubbles form around edge.
Remove from heat.
Add liqueur.
Stir.
Cover to keep warm.
Makes about 3 cups.
Orange Sabayon:
Beat egg yolks and sugar on medium in small bowl over saucepan of simmering water for about 1 minute until combined.
Add orange juice.
Beat for about 5 minutes until foamy and thickened.
Makes about 1 1/4 cups sabayon.
Pour about 3/4 cup chocolate milk mixture into each of 4 large mugs.
Top each with about 1/3 cup sabayon.
Variation (without alcohol):
Omit liqueur.
Use same amount of almond-flavored syrup (such as Torani's).
Serving suggestion:
Garnish with chocolate curls.
To make curls, peel room temperature chocolate with vegetable peeler.