Hot chocolate on a cold, snowy day is the ultimate beverage if you want to survive this dreary winter that’s heading our way. For a minute, just forget the stuff that you buy at the grocery store — it’s 95% sugar and anything “instant” is never, I repeat never, as good as making it yourself. Even instant ramen noodles has to be bumped down from the pedestal if we’re talking reaaaal ramen, you know?
Now I totally understand when people want the quick fix of steamy, sugary hot chocolate that comes in an easy-to-rip paper packet. I assure you, to make hot chocolate from scratch and going through the slower motions of warming up cream or milk, making it slightly more chocolaty than sweet, or whisking until froth…it’s the foodie style of meditation, just roll with it.
- 2 tbsps of unsweetened cocoa powder
- 1-2 tbsps of white sugar (your preference for sweetness)
- 1 cup of milk/half n’ half/cream
- Pinch of salt
- Splash of vanilla
- Whipped cream/marshmallows
1.In a small sauce pan on low-medium heat, whisk together the cocoa, sugar, salt, and a 1/4 cup of liquid until a thick chocolaty paste forms. Incorporate well before adding the rest of the liquid.
2. Allow the mixture to come to a simmer, whisking often. Once simmering, add the vanilla (and if you’e feeling festive, a splash of coffee or Irish cream liquor) whisk.
3. If looking for a bit of frothiness, you can continue whisking at medium pace OR invest in a hand-frother which makes all the difference in the world.
Top with marshmallows/whipped cream, a little cocoa powder or cinnamon. Cheers foodie friends!!