Friday, November 25, 2016

Cold-Weather Series: Hot Chocolate

Boy, it got dark outside fast.

But you're finally home. You made it through that last batch of snow flurries, even though it suddenly got slippery. Trudge in, lips practically numb, then change into your favorite loungewear. (Put them in the dryer for 10 minutes while you're starting supper...they'll be deliciously warm to put on.)

Time for a steaming cup of that warmer:  hot chocolate. This version is so rich, though, that Taste of Home calls it drinking chocolate.

Okay with me...I've missed Starbucks' deep-and-dark version ever since they quit serving it a few years ago. Sure, I could put on the tea kettle and open a packet of powder -- I have, many times.

But this is worth the wait.


  • 4 cups half-and-half cream
  • 2 bars (3-1/2 ounces each) 70% cacao dark chocolate, chopped
  • 2 ounces milk chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Sweetened whipped cream

Heat cream until hot, but not bubbling. Add everything through the salt; whisk in until melted, then return to heat until just starting to bubble. Serve quickly, topped with whipped cream ("schlag" -- 'shlag' in Germany). Makes up to 4 good-sized mugs, depending on how much you want to scarf down personally.

(Taste of Home's recipe page is here.  Lots of good links nearby, as well.)

Crazy for Crust has a good version, too, if you don't mind coffee creamer.

No comments:

Post a Comment