Hot Chocolate

Welcome back!

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:

Hot Chocolate (1 serving)

1 cup milk (vanilla soy + touch of soy creamer or dairy milk)

1.5 teaspoon whole coffee beans

1 cinnamon stick

1-2 tablespoons brown sugar

1 oz. bittersweet or dark chocolate, chopped

2 tablespoons unsweetened cocoa powder

drizzle of honey

1 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.

(Tip: Whip with a milk frother and add a peppermint or vanilla marshmallow as pictured below…Oh yeah baby…)

Tagged as: beverage, Brown sugar, chocolate, cocoa, coffee, honey, Hot chocolate, vanilla