I thought that today I’d share my favorite hot chocolate recipe. I love hot chocolate all year round, even in the summer. It just feels like the perfect beverage–sweet enough to be a dessert, not caffeinated so you can enjoy in the evening, a great way to incorporate a little bit of chocolate in the morning… and, of course, it tastes better with a bit of whipped cream! A friend shared this recipe with me quite a few years ago, and whenever I manage to procure some very good chocolate I always whip some of this simple recipe up. It’s been a longtime favorite of mine due to the rich taste and simple steps to prepare. I hope you enjoy–let me know what you think in the comments below!
Ingredients (this makes enough for one serving, but it’s very easy to multiply!)
Several squares (I use between two and four squares) of Guatemalan dark chocolate
One cup of whole milk
A cinnamon stick or powdered cinnamon to taste
Red pepper flakes (optional, if you like to add a bit of a kick!)
Whipped cream (technically optional, but is it really hot chocolate without the whipped cream?! I feel like whipped cream is kind of an essential hot chocolate ingredient ;))
Add milk, chocolate, and red pepper flakes, if desired, to a small saucepan over medium-low heat. Bring to a simmer, being careful not to let the milk boil, and stir until the chocolate dissolves. Once the chocolate has completely dissolved, whisk very quickly until the chocolate is frothy. Pour and serve immediately with a cinnamon stick, a hint of whipped cream, and cookies!
Notes
Be careful not to heat the milk too fast and be sure to NEVER let it boil–it will curdle the milk and ruin it!
