I adore hot chocolate. Seriously. I’m not big on coffee, and I’m really particular about teas (and actually prefer them iced – I know, I’m a Philistine!) so when I go for a hot beverage more often than not it’s hot chocolate. Which I’m also particular about because there is a difference between hot cocoa (which is fine, but not my favorite) and hot chocolate (which, when made correctly, is divine). Since we’re into the cold months, I thought I’d share my grandmother’s hot chocolate recipe. Here we go!
- 1-2 tbsp sugar – this is completely optional and is actually an estimate…I actually just use a couple of healthy pinches
- 2 cups whole milk – 2% milk will work but do not, no matter what you think, go to 1% or skim…I’m begging you
- 4 oz/1 cup dark chocolate chopped (I use my Ninja Food Prep so the bits are super fine, it makes for a smoother overall drink)
- splash of vanilla extract
- whipped cream
- peppermint stick, candy cane, or puffed peppermints if you’d like a hint of mint
First things first, the chocolate needs to be melted so pop it into a microwave safe bowl and blast it in 45 second increments, stirring between each blast, in a microwave until it’s nicely melted. While you’re melting the chocolate, it’s safe to start on the milk. Using a sauce pan over medium heat, warm the vanilla and milk until it’s at the scalding phase – you’ll know it’s at the right heat when it’s 180 degrees…or, if you don’t have a handy thermometer, when there are bubbles around the edge but it isn’t boiling. If you make a mistake and the milk boils, my suggestion is to start over because that will give the drink a grainy texture. Turn the burner to the low setting and begin to add in the melted chocolate, stirring as you do. Once the chocolate and milk are well blended, pour into mugs, top with a bit of whipped cream (the kind from the can, not Cool Whip) and add in the peppermint if you’re in a mint-chocolate mood). Serve.
A couple of notes: This makes about four servings, depending on the size of your mugs, which probably means leftovers. Yay! And, yes, you can keep this for a bit by storing whatever is left in a covered dish/mug in your fridge for up to three days. Reheat over the stove as reheating in the microwave can lead to uneven temperatures and a drink that isn’t as smooth as the original. Also: I do mean use dark chocolate (some call it bittersweet), this recipe won’t be the same (it will still be fine, but not as good in my opinion) if you use either semi-sweet or milk chocolate…if you do use either of those definitely nix the added sugar, as it won’t be needed. I keep chocolate chips on-hand in my house, Nestle’s Dark are my favorite for this recipe.
There you have it – the perfect (in my opinion) hot chocolate! Do you have a favorite cold weather hot beverage? Feel free to share!