This past weekend we got our first real snow in such a long time. You know, the kind you can actually play in. Adam & I took full advantage of it and had a snowball fight, went sledding and even built a snowman with our neighbor. It was so fun. Since it was so cold, I made light chicken corn chowder for dinner and then this comforting sausage casserole for breakfast. I also whipped up some white hot chocolate. It was a divine weekend! Now onto the perfect hot cocoa.
Earlier in the month we also had an icy day where we were snowed in and I made this perfect hot cocoa from Food Network’s latest magazine. The first time I made it, it was good, but a little too rich. I used four ounces of chocolate, that time. The next time I made it I upped the milk a bit and decreased the chocolate and it was perfect! So I would recommend using 2 1/2 or 3 oz. of chocolate and upping the milk to 5 cups instead of 4. I also used semi-sweet chocolate chips and they worked great. The original recipe is linked below and I’ve also reflected my changes in the recipe below. After you make it, if you find it’s still too rich, just add a little more milk to each mug. Great for whenever you get snowed in! It can easily be cut in half or fourths as well, so you have hot cocoa for two or just 1!
Perfect Hot Cocoa
Source: adapted from Food Network Magazine, December 2009
5 cups milk
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 1/2 to 3 oz. finely chopped semi-sweet chocolate or chocolate chips
Simmer milk in a saucepan over medium heat. In a separate bowl, combine the sugar, cocoa powder and chocolate. Once milk is simmering, whisk chocolate mixture into the milk. Reduce heat to low and simmer until the chocolate melts and cocoa is thick, continually whisking, approximately 2 minutes. Divide among 4 mugs and top with marshmallows or whipped cream.