Despite the fact that it is almost 80 degrees in Charleston today, I have been craving hot chocolate. Maybe it is because I know in some parts of the country, ski season is just around the corner and I am missing my days as a ski instructor in upstate New York, or maybe it is because hot chocolate is just so delicious, that it is a drink that is craveable no matter the temperature. So, I got a packet of Marshmallow Lovers Swiss Miss mix and fixed a cup. Tasty, but I think we can do better. Here is a recipe I found on David Lebovitz’s blog (www.davidlebovitz.com) that is pretty special- I made a few changes to the recipe to suit my taste, and the great thing about this recipe is you can adapt it to whatever you are in the mood for- kahlua, a dash of rum if you are feeling up for it. David Lebovitz was named one of the top five pastry chefs in the San Francisco area and has been featured in every cooking magazine you can think of. He has written six books ranging from chocolate to ice cream to his favorite dessert recipes. Here is his recipe adapted by me for hot chocolate. So good!!
Belgian Hot Chocolate Recipe
- 1 quart 2% milk or use whatever kind of milk you drink- for those who like it very creamy, use half and half.
- the original recipe calls for 8 oz of bittersweet or semi sweet chocolate and 4 oz of milk chocolate- I used 6oz and 6oz
- tiny pinch of salt
- 1/2 teaspoon ground cinnamon
- a dash of vanilla extract
- a dash of nutmeg
Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon, vanilla extract and nutmeg.
Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm and add as many marshmellows or as much whip cream as you like!
