Sunday, December 13, 2009
This is not a Keeley original recipe, but I found it on Short Stop a few weeks ago and loved it so much I just had to share. I like hot chocolate. A lot. Before I got into coffee, hot chocolate was the only warm beverage I would consume. I used to think that the best hot chocolate was made from a premium mix from Williams-Sonoma. Now, that mix is good, but this homemade mix is cheaper and just as tasty (dare I say, better).
The best part? If you don't drink it all, just pour it in a container, refrigerate it, and reheat it in a mug later and it tastes just as good... maybe even better.
I prefer my hot chocolate a little less sweet, but still rich and chocolatey, so I made some modifications to the original recipe. I also love to top mine with a fluffy cloud of whipped cream. Here's my modified version:
8 oz. semi-sweet chocolate (I use mini-chocolate chips)
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/2 tsp cinnamon (optional)
Store mix in an airtight container.
For 4 servings:
2/3 cup cocoa mix
1/4 cup water
4 cups milk
1 teaspoon vanilla
In a large pan on low heat, stir cocoa mix and water until melted. Add milk and beat with whisk until smooth. Heat on low until hot. Add vanilla. Serve.