This recipe hails from Austria, the use of chocolate with whipping cream and cinnamon is typically Austrian. Even though there is no gelatine used, it firms up nicely and has a creamy, silky texture. 2 hours of cooling is included in the cooking time.
Traditional recipe from Bavaria, Germany and Salzburg, Austria region. From an old newspaper clipping in my grandmother’s recipe box.
DH took me to an Austrian themed restaurant and, as we perused the menu, the table next to us was served. He immediately said “I’ll have what they are having!” Unfortunately they were having the last available servings of a house special. He was crushed. The “house” wasn’t into sharing their recipe. Just based on “eye-balling” the dish I came up with this, which got the DH seal of approval. Serve with boiled new potatoes, steamed cabbage or spiced red cabbage. We like Baked Latkes #48494 and Dill Green Beans #7767 with this.
My mother used to make this and she always referred to it as “tomatokraut.” It was, and is, one of my favorite side dishes. This usually yields about 3 quarts. To complete the meal, you can slice chunks of kielbasa or knockwurst into this towards the end to heat them through, and serve with plain boiled potatoes. Enjoy!
This drink is very popular in Germany but can also be found in Switzerland and Austria. They typically do not use ice in any of their beverages. I have loved this since I was a child. In Germany, Coca-Cola sells Spezi in cans called Mezzo-Mix.
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