What is it about a steaming cup of hot chocolate that makes
you feel so at home?
you feel so at home?
Perhaps it’s that inviting aroma, the velvety feel as it
coats the back of your tongue while blanketing you with its warmth or the sweet
release of endorphins from the chocolate itself. Whatever the appeal, hot
chocolate has remained one of the very few comforts with the ability to
transport me to a simpler time. As a child, just one sip would give me the kind
of relief that would sweep through me like a tidal wave, washing away the day’s
problems. In a way, it’s like my own personal looking glass, where I get to
relieve my fondest childhood memories — sans the nonsensical
wonderland part of course.
These days my palette has become a bit more refined because I no
longer yearn for Nestle’s hot cocoa mix. When I decide to indulge my
hot chocolate cravings, I do so dangerously.
longer yearn for Nestle’s hot cocoa mix. When I decide to indulge my
hot chocolate cravings, I do so dangerously.
Check out the recipe of my sinful adult hot chocolate below:
Ingredients
- 2 1/2 cups
whole milk - 2 cups
half-and-half - 4 ounces good
quality dark chocolate, chopped - 2
tablespoons of brown sugar - 1 teaspoon
pure vanilla extract - A dash of
nutmeg - 4 to 5 vanilla beans or cinnamon sticks, for garnish
- Whipped cream (optional)
- A splash of rum or bourbon (optional)
Directions
Heat
the milk and half-and-half in a saucepan on medium heat to just below the
simmering point. Remove the pan from the heat and add the dark chocolate. When
the chocolate has melted, add the brown sugar, nutmeg, vanilla extract, (you may also add the seed of one vanilla bean to the pan)
and whisk vigorously. And for the element of danger, pour a
dash of rum or bourbon to the pan. Add a heaping swirl of whipped cream to your
mug or use
a vanilla bean or cinnamon stick for garnish. I personally like to sprinkle a few pieces of dark chocalate shavings on top of the whipped cream.
the milk and half-and-half in a saucepan on medium heat to just below the
simmering point. Remove the pan from the heat and add the dark chocolate. When
the chocolate has melted, add the brown sugar, nutmeg, vanilla extract, (you may also add the seed of one vanilla bean to the pan)
and whisk vigorously. And for the element of danger, pour a
dash of rum or bourbon to the pan. Add a heaping swirl of whipped cream to your
mug or use
a vanilla bean or cinnamon stick for garnish. I personally like to sprinkle a few pieces of dark chocalate shavings on top of the whipped cream.
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