The sweet aroma of chocolate. The creamy warmed milk. There’s something about homemade hot chocolate that elevates wintertime (though, if I’m being honest, I make it year round).
Now, I’m not talking about those little packets you put in hot water. Those are nice in a pinch, but they don’t compare to making hot cocoa from scratch. Choosing the chocolate you want, chopping it up, heating the milk—it’s a calming cold-weather ritual that results in a delicious treat to sip as you read or watch TV.
2 1/4 cups whole milk (This amount is flexible depending on how chocolatey you want your hot cocoa.)
4 oz semisweet chocolate—bittersweet works, too (I use baking chocolate.)
A dash of almond or vanilla extract
Marshmallows or whipped cream
Put the milk in a saucepan and turn the stovetop to medium heat. Add a thermometer in the milk.
Chop the chocolate into smaller pieces, put into a microwave-safe bowl, and heat for increments of 30 seconds (stirring after every set) until chocolate is melted.
When your milk reaches 160F, turn off the heat but leave the saucepan on the burner.
Pour the melted chocolate into the saucepan, whisking as you do so. Make sure you scrape all the chocolate from the bowl in there for full flavor.
Add in your extract (optional).
Pour into your mug (you should get about two servings).
Top with a homemade marshmallow.
Curl up with your blanket and sip your hot cocoa!
Peruse our selection of mugs to find your new favorite.