Yes, it is winter in the Northern Hemisphere (you Aussie’s and Argentinians readers can save these recipes for next July!) and we are chilled to the bone, yes, even in Florida. There is nothing quite as cozy and soul nourishing as a good cup of Hot Chocolate. Rich? Fattening? Yes, but you don’t have to drink a vat of it. Using wholesome ingredients creates the perfect cup that will hit the spot and be totally satisfying!
Our Chef & Food Editor, Chef Robin White, knew you’d need her perfect Hot Chocolate and Home Made Marshmallow recipes for this contemplative month of January, so here it is . . ..
The trick to hot chocolate is using the very best ingredients you can find. This is true in any recipe we are preparing. Turn over a new leaf this 2011 and shop for the best and freshest in the area in which you live. You can add more or less sugar to this recipe. Taste as you go.
3 cups whole milk
1 cup half-and-half
1/4 cup good quality Dutch process cocoa powder (unsweetened)
1/2 cup sugar
1/8 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
- Place milk and half-and-half in a sauce pan and heat to a simmer over medium heat.
- Meanwhile, stir together the cocoa powder, sugar, and cinnamon.
- A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste.
- Scrape the cocoa mixture into the saucepan with the milk and simmer 2-3 minutes; do not let it boil.
- Stir in the vanilla and serve. Do not let it simmer too long after you add the vanilla, it could curdle!
- Pour into serving cups and add a few homemade marshmallows for a even more special treat.
need a helping hand sometimes.