Making your own hot chocolate is no more difficult than making instant powdered hot chocolate, and this way you can control how much sugar you want to use and types of chocolate. As a chocolatier, I will always insist on quality chocolate and cocoa powder. Callebaut, Cacao Barry and Valrhona are all easily accessible for reasonable prices.
(makes 4 servings)
- 5 ounces dark chocolate
- 2 tablespoons cocoa powder
- 2 tablespoons packed brown sugar
- 1 quart (4 cups) whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Divide the chocolate evenly into individual mugs and set aside.
- Whisk together the cocoa powder, vanilla, salt and sugar in a small saucepan. This helps break up any lumps in the cocoa or sugar.
- Add milk and set the saucepan over medium heat.
- Bring to a simmer, whisking occasionally, until hot and smooth, about 5 minutes.
- Remove from the saucepan from the heat, pour the milk mixture into mugs over the chocolate, and let it sit for 30 seconds to heat and melt the chocolate. Stir gently to combine the chocolate with the milk mixture.
I am a purist and enjoy it straight up, but if you like toppings such as marshmallows and or whipped cream, add to your heart’s content.
Next, cozy up under a blanket.
Jean Hon is the Chief Baking Officer (in her home) at Jeannie’s Om Nom Nom in Parkdale but her day job is a Corporate Insurance Underwriter in Toronto, Canada. As a passionate baker and chocolatier, she loves to offer people good, delicious, made from scratch pastries and confections. It is all about the ingredients and love, the love for baking. Since 2013, she has focused on baking and giving back to her community. You can follow her on Facebook and Instagram.
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