My snow bunnies, you deserve to be greeted at your door with a steaming mug of this unique hot chocolate. It has been my go-to recipe for quite a while, but this most recent snow storm inspired me to streamline the time it takes to make and the number of dishes that it dirties. I love this hot chocolate because it doesn’t use cocoa powder, which I find imparts a chalky texture. Instead, quality dark chocolate is used, along with aromatics including coffee, cinnamon, and vanilla. Any leftover hot chocolate makes for the most spectacular chocolate milk.
For 3 servings, add 1 ounce of dark chocolate to a pot, and warm it over low heat until the chocolate begins to melt. Add in 2 tablespoons of sugar, 1.5 tablespoons of instant coffee, and 1/8 teaspoon of ground cinnamon.
Pour 1/4 cup of hot water into the pot, and stir it well to melt and combine all of the ingredients. Then, pour in 3/4 cup of hot water and 1 cup of milk (I use fat-free milk, so any kind works). Raise the heat, and allow the mixture to steam, stirring frequently for about 2 minutes until you can feel it beginning to thicken slightly. Remove the pot from the heat, and stir in 3/4 teaspoon of vanilla extract.
Pour the hot chocolate into mugs, and suck it down to warm yourself up.
And what kind of friend would I be if I didn’t share a snapshot of Stella frolicking in this winter wonderland?!
- Dark chocolate- 1 ounce
- Sugar- 2 tablespoons
- Instant coffee- 1.5 tablespoons
- Cinnamon- 1/8 teaspoon
- Milk- 1 cup
- Vanilla extract- 3/4 teaspoon