Hello there, we are under a blizzard warning! I love a good snow day. Keith and I spent a bit of our morning shoveling some wet and heavy snow, one of my favorite activities (seriously). After that we had a lovely breakfast of scrambled Windy Ridge eggs (we heard the chickens have been feasting on some Rush Creek Reserve lately), toast, and hot chocolate. Hot chocolate is simply amazing, there are so many ways to prepare it. I’ve only got a couple of rules, it must be made with good milk and the best chocolate you have in the pantry.
Recently while at the salon getting some scarlet in my hair for the season, I read an article by Jeffrey Steingarten in Vogue about Pierre Hermé’s recipe for this amazing winter drink. Steingarten said “On a bleak winter’s afternoon, a cup of hot chocolate beats chestnuts roasting on an open fire by a million miles.” I couldn’t agree more.
- 2 and 1/4 c. whole milk (I used Sassy Cow)
- 1/4 c. water
- 1/4 c. sugar
- 3/4 c. chopped, dark chocolate (I used a combination of Taza with orange zest and Ghirardelli 100% chocolate bars)
- 1/4 c. cocoa powder (Ghirardelli)
What makes this extra decadent is the texture, you’ve got to use an immersion blender before serving. It makes it velvety and frothy at the same time. If you don’t have an immersion blender, use a conventional blender. Use a 2 to 3 quart saucepan to heat the milk, dissolve the sugar and bring to a boil. Turn the heat down and whisk in the chocolate until it is dissolved and the mixture is lovely and slightly thickened. Blend until you’ve got a lovely thick froth. Pour in mugs, sprinkle with mini marshmallows, and dust with a bit of cocoa. I don’t have to tell you what to do next. Cheers! 🙂
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.