Landmark New York Eatery Turns 50

NPR's Liane Hansen at work on a frozen hot chocolate

NPR's Liane Hansen at work on the Serendipity 3 Frrrozen Hot Chocolate. Elaine Heinzman, NPR hide caption

itoggle caption Elaine Heinzman, NPR
'Sweet Serendipity' book cover

'Sweet Serendipity' book cover. hide caption

itoggle caption

This year on New York's Upper East Side, the small, quirky restaurant and boutique Serendipity 3 celebrates its 50th anniversary. Since it opened in 1954, Serendipity 3 has attracted celebrities and civilians alike with its decadent desserts.

Serendipity 3 co-founder Stephen Bruce has written Sweet Serendipity: Delicious Desserts and Devilish Dish, a book of his eatery's recipes and stories about its glamorous clientele.

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NPR's Liane Hansen talks with Bruce about the book and samples the signature Serendipity 3 Frrrozen Hot Chocolate (recipe below).

Serendipity 3 Frrrozen Hot Chocolate

6 half-ounce pieces of a variety of your favorite chocolates

2 teaspoons of store-bought hot chocolate mix

1 1/2 tablespoons of sugar

1 1/2 cups of milk

3 cups of ice

Whipped cream

Chocolate shavings

Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

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