Steaming, Hot Chocolate

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

Directions

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.