Creamy Hot Chocolate
So freaking good, winter indulgence in a cup. Did I have this for lunch today? Yes. Did I have it for dinner? Also yes. During a pandemic, there are no wrong food choices. This can be made without dairy, and therefore, vegan! Options in recipe.
Equipment
- Stand mixer with whisk attachment (optional if you want a workout)
Ingredients
- 1715 grams (7 cups) milk of choice I use lactose free, organic, whole cow's milk or coconut milk
- 65 grams (2/3 cup) cocoa powder
- 300 grams (1.5 cups) white granulated sugar
- 7 grams (1 teaspoon) salt
- 15 grams (1 tablespoon vanilla bean paste
- 240 grams (1 cup) heavy cream/coconut cream full fat! for coconut cream I like Silk's dairy-free heavy whipping cream alternative
- whipped cream/coconut cream/marshmallows to top (optional) measured with your heart
- chocolate shavings, cocoa powder dusting, syrup, sprinkles to top (optional) also, measured with your heart
Instructions
- Heat your milk over medium or medium low heat in a large saucepan, don't let it simmer or boil, just keep it steamy (around 175f/80c).
- Mix cocoa, sugar, and salt in a large mixing bowl and whisk to combine.
- Add a half cup or so of your warm milk to the dry mixture and whisk it until it's a smooth paste. Add another half cup and whisk to combine until smooth, then add this chocolatey syrup to your milk on the stove. This avoids those dreaded cocoa clumps. Don't get clumpy.
- When milk is steamy but not simmering or boiling, it's basically done. Kill the heat, and stir in your heavy cream or coconut cream and vanilla.
- Portion into your favorite mug and serve. Top with whatever makes your heart happy, in whatever amount you want. 2020 was too hard to skip hot chocolate toppings.
Notes
Macros (per serving): carbs: 58.1g; fat: 19.7g; protein: 9.5g
(Using whole cow's milk and heavy whipping cream, without toppings)