During Hanukkah, yellow mesh bags of chocolate gelt appear out of nowhere, and just seem to multiply. Every party must have some, and every dreidel game demands them. Unfortunately, the appeal of eating those foil-wrapped coins can wane long before the cache of sweets does.
1/2-1 cup leftover Hanukkah gelt (or other chocolate candy), at room temp
divided milk, divided
1/2 cup water
pinch of ground cinnamon
pinch of cloves
1/2 teaspoon vanilla
Directions (By Rhea Yablon Kennedy)
In a small saucepan, heat 1/2 cup of the milk until just steaming. Remove from heat and add chocolate. Stir with a fork or wire whisk until chocolate is completely melted. If the chocolate isn’t dissolving, return the saucepan to the stove and stir constantly over very low heat, or heat in a double boiler. Continue until completely blended and smooth.
Using the fork or whisk, gradually incorporate the rest of the milk and the water. Add the spices and vanilla extract. When the mixture is blended, heat over a medium burner until hot. To achieve a traditional South American scorched flavor, allow the milk to boil for a few seconds before allowing to cool slightly and serving.
Ladle into big mugs, and sip as you put away your Hanukkiah and stash your dreidels for next year’s games.
The amount of candy can vary, depending on the quantity of leftovers and the richness of the hot chocolate desired.