Monday, February 10, 2014

From My Kitchen : Instant Gratification Gourmet Hot Chocolate

This recipe came out of a sudden, immediate, and undenyable desire for hot chocolate after I was warm and comfortably in my fleece pants and fuzzy socks. 

Sadly, when I opened my pantry the only raw coco I had was frighteningly out of date. I did locate a bag of jumbo semi-sweet chocolate chips. Cookies crossed my mind, but there are way more steps and dirty dishses involved in cookies. I wanted to sate the sweet tooth right then.

What resulted was a lovely cup of thick, sweet, decadant, spicy hot chocolate that is a dessert all by itself. A thickness somewhere in between pudding and a cup of the old faithful Swiss Miss.

Just the dreges left
The addition of salt, cinnamon and cayenne cuts the sweetness of the melted chocolate chips, but it would have been better with a little whipped heavy cream with a little vanilla and almost no added sugar. Next time, I'm also going to try a dark chocolate chip, like the Special Dark ones that Hersey's makes.

Tools to Use.
2 Quart Saucepan
4 Cup Measuring Cup
Your Favorite Mug

Your Shopping List

1 bag semi-sweet or dark choclate chips (keeping in mind that the darker the chip the less sweet your end product)
4 cups of whole milk. (Don't skimp on your milk fat, it's what makes it smooth and rich. Using dark chocolate almond milk would probably be tasty, if you want a non-dairy alternative)
1 tsp. Kosher salt
1 tsp ground cinnamon
1 tsp ground cayenne
1 tsp vanilla extract

  • Put the milk in the saucepan, on medium heat. 
  • Add the chocolate chips and start whisking. Don't stop. 
  • Once the chips have mostly melted, add the salt, cinnamon, cayenne and vanila. 
  • Heat the whole pan, whisking continously, until it's a little hotter than you might want to drink. 
  • Ladel into your mug and try to not making yummy noises at every sip.

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