It’s the start of a new year in upstate New York and we have been getting lots of freezing temperatures and snowfall has set a layer over frozen rain.
You cannot fight “mother nature”, so I spent time winterizing the 150 year old house in which I live. After blocking the basement door opening to keep the cold and wind at bay, I made a toasty fire in the wood stove. Once the house was warmed up, it was time for a hot chocolate. Not the kind that comes out of an envelope, but the real, chocolaty hot drink you make on the stove. Yes, it takes a little stirring, but it’s worth it. I encourage you to try this one.
Italian Mocha Hot Chocolate Yield: 2 Servings
4 T. unsweetened cocoa powder
4 T. organic cane sugar (or to your taste)
1 T. dried espresso powder plus a pinch for garnish
2 Squares Semi-sweet chocolate for baking
1 ¾ C. Whole milk or your choice of milk (I use lactose free milk)
¼ C. Heavy cream
2 pinches of salt
½ teaspoon vanilla extract
Optional: dollop of home-made whipped cream
Mix the dry ingredients and put in a small pan; whisk with ¼ C. milk. Add the rest of milks when the powder is well incorporated. Heat over medium-low heat until it is hot. Do not leave stove and whisk occasionally. When hot, add semi-sweet chocolate and vanilla extract. When it comes to a simmer, it is ready to drink.
Optional: If you use the whipped cream, please don’t substitute the artificial kind. Sprinkle a pinch of espresso powder on top before serving.
Homemade Whipped Cream Recipe
Freeze your stand mixer bowl and whisk attachment. Add 1 cup chilled cream to bowl and mix for 1 minute on low speed. Add 10x sugar and ½ teaspoon vanilla extract. Beat until it holds on the beaters.