Contributed by Brandie Kajino
{ tips, recipes & good food }
What can you do on a cold, snowy, icy winter day? Drink hot chocolate of course! My obsession with recipe tinkering continues with this one. This hot chocolate recipe is what I make when I'm craving a cup of frothy, liquid chocolate. (It also easily doubles to share with a friend or sweetie.) It's got all the right stuff: low notes, high notes and everything in between. Oh, and it goes down like a cup of thick, liquid chocolate heaven.
I reveled in some inspiration from these two recipes, and then adapted it from there: Nigella Lawson's Alcoholic Hot Chocolate Tyler Florence's Ultimate Hot Chocolate (Tyler's Ultimate Cookbook
My version starts with this:
1 cup milk (vanilla soy + touch of soy creamer or dairy milk)
1.5 teaspoon whole coffee beans
1-2 tablespoons brown sugar (optional)
1 oz. bittersweet or dark chocolate, chopped or grated
1 heaping tablespoon unsweetened cocoa powder
drizzle of honey
cinnamon stick
1/4 teaspoon vanilla extract (if using plain milk)
Combine all ingredients in a small saucepan. Stir (or whisk) frequently over medium heat, careful not to scorch the chocolate. Add vanilla extract, strain and serve hot.
1 cup milk (soy, almond, dairy or whatever version you drink)
half spoonful of good instant espresso or coffee (decaf at night darlings)
1-2 tablespoons brown sugar (optional)
1 oz. bittersweet or dark chocolate, chopped or grated
1 heaping tablespoon unsweetened cocoa powder
drizzle of honey
sprinkle of cinnamon
1/4 teaspoon vanilla extract (if using plain milk)
Heat milk in the microwave, whisk in remaining ingredients, top with a little whipped cream or a fluffy marshmallow.
(Tip: Whip with a milk frother
and add a peppermint or vanilla marshmallow...Oh yeah baby...)
Contributed by Brandie Kajino
I'm a foodie. with attitude. and coffee.
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