It’s hot chocolate season again! Actually, I think anytime is a good time for hot chocolate, but colder temps do encourage it…
I used to use mix. Then I gave up on mix.
When you need to know exactly what you are eating, and cut back on your sugar, it’s easier to make your own. And it turns out way tastier…
I recommend making the whipped cream. Of course, you don’t need it every time… the hot chocolate is pretty dandy by itself. But everything is better with homemade whipped cream!! It does make a little more than you need for 2 cups of hot chocolate. I’ve found that much less than 1 cup of cream and it doesn’t whip up the same in my big stand mixer. But hey, plan your breakfast to use up the leftovers… 🙂
If you have a stand mixer, it’s even easier. You just start the cream whipping and check in on it every couple minutes while making the hot chocolate. If you are using a hand mixer, do the whipped cream first because sitting a couple minutes on the counter while you make the hot chocolate will have no effect on it. Whereas, if you made the hot chocolate first, and got it to the perfect temperature and then let it sit for 10 minutes or so while doing the whipped cream it would no longer be the “perfect temperature”…
- 2 c milk*
- 3 T sugar (or honey)
- 2 pinches sea salt
- 2 T cocoa powder (makes sure it's gluten free!)
- Splash of vanilla extract
- Splash of peppermint extract
- Candy cane
- Whipped cream
- Measure milk using 2 cup measuring pitcher, add to pan. Set aside measuring pitcher for later
- Begin heating milk on low heat
- Add sugar and salt to milk
- Whisk and then add cocoa powder
- Continue heating on low to medium heat, whisking frequently, until desired temp
- Add flavoring if desired
- Pour cocoa back into measuring pitcher (I do this over the sink) and measure out into mugs
- Add whipped cream and/or candy cane if desired
- *I usually use raw cow's milk. But have also used almond and goat milk with no problem
- 1 c heavy or whipping cream
- 2 T sugar*
- Splash of vanilla (optional)
- Measure out heavy cream into mixer bowl
- Add sugar (and vanilla if using)
- Using mixer, starting on medium, whip cream gradually increasing speed (this method prevents it from flying all over the place to some degree. Unlike turning it straight to high, and cleaning your whole kitchen...)
- Whip until nice and thick. Set aside
- *as tempting as it is to cut this down, be careful with that. It helps the whipped cream hold it's fluffiness, especially overnight... You can replace with maple syrup for a slight maple flavor!
