Tuesday, October 30, 2012

Super Easy Sunday: Hot Chocolate

Okay, so its Tuesday! I worked the weekend. On the plus side I also got a cookie press this weekend, so you can expect some recipes involving that in the next few weeks.

This particular recipe I hold no claim to. I've been sorting through Christmas craft and cooking books lately, gearing up, if you will. I found this recipe in Christmas with Martha Stewart Living: Parties and Projects for the Holidays. It looked so darn easy, I thought I'd give a test run.  I'm now spoiled for that powdered gunk. And really, this recipe is so easy why bother with packets ever again?

The original recipe served 4, but I switched it up a bit since it's just me and the boyfriend around here. The recipe can easily be doubled or tripled or quadrupled or.... you get the point.

What You'll Need
Cutting board                                                                     Whisk
Knife for chopping                                                              2 mugs
Small-medium saucepan
1 4.4 oz chocolate bar                                                        2 peppermint sticks
2 cups sweet acidophilus milk

Now Let's Make Hot Chocolate!
Unwrap your chocolate bar and place it on the cutting board. I used a Hershey's milk chocolate bar, but I suppose any brand would do. I wouldn't got too dark on the chocolate, since this recipe relies on the sugar already in the chocolate bar to sweeten it and darker chocolate tends toward bitter. Chop the bar into fine pieces. I pretty much minced my chocolate bar: cutting it into strips across the width, turning those strips and cutting them into small squares.

Scrape the chocolate into the saucepan and turn the heat to medium (that's straight down and a 5 on my stove). Add the 2 cups of milk and whisk frequently as the chocolate melts to prevent burning. Your milk should not bubble, so reduce heat if this begins.  

Once the chocolate melts whisk well to combine with the milk. Continue to heat, whisking occasionally, until the hot chocolate reaches the desired temperature (I used the oh-so-technical finger dip method. Hey, my hands were clean)

Pour evenly into mugs and add a peppermint stick as a stirrer. This will add a nice peppermint flavor, but can be skipped if you'd rather. A cinnamon stick is also nice. Serve and enjoy!


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