Here are three yummy hot chocolates I whipped up recently. Irresistible!
To make the basic hot chocolate, combine milk with half-and-half in a small saucepan. Warm over medium-low heat, then stir in chocolate chips. Stir until melted (though there will still be lovely particles of chocolate throughout.) If it’s too chocolatey for you, splash in a little more milk. If it’s not quite sweet enough for you, add 1 teaspoon sugar. Serve in mugs with whipped cream.
VARIATIONS
Orange Hot Chocolate: Add 4 slices of orange rind as you warm the milk mixture. Add a splash of orange syrup if you have it, but it isn’t necessary.
Raspberry Hot Chocolate: Add 3 tablespoons raspberry syrup to the hot chocolate. Drop a couple of raspberries into each cup.
Mint Hot Chocolate: Drop 1 to 2 miniature peppermint patties into each mug before adding hot chocolate. Stir to melt.
Mexican Hot Chocolate: Substitute 2 discs of Abuelita chocolate for the chocolate chips. Simmer cinnamon sticks in the saucepan with the hot chocolate. Add 1 cinnamon stick to each mug before serving.
Garnish any and all variations with whipped cream or chocolate shavings.
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Oh. my goodness. I made this last night (with 2%- sadly we didn’t have whole milk or half-and-half) and it was absolutely perfect. And with whipped cream? Out of this world. Yum 
The fam loved this! I made a big batch and took it to the mountain with us. It tasted great after a morning of skiing!
Prep: Cook:
Serves: 2 Level: Easy
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Serves: 4 Level: Easy
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Serves: 1 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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