By Jeanne Foels, Marketing & Outreach Coordinator
This week, I made myself forget about the teasing, spring-like interludes we’ve been having and instead focused on hunkering down for actual chilly temperatures. My winter nesting habits involve lots of warm beverages, so I decided to try making some great hot chocolate. This recipe is made up of ingredients that are probably already in your pantry, and it’s easy to make — just warm the ingredients in a saucepan and whip them up. Ta da! Coffeehouse-quality hot chocolate in your kitchen.
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The addition of vanilla extract comes from my days slinging sweet drinks at a Northfield coffee shop. Vanilla was the top-secret ingredient in our mochas and hot chocolates. (Shh, don’t tell!)
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Use the best bittersweet chocolate you have, as its flavor carries the show. In my book, the darker the chocolate, the better, so I used a 72% cacao bar.
I am spoiled by my roommate’s little automatic milk frother, but an immersion blender or regular blender will work just fine.
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The perfect accompaniment to a cozy chair and a novel.
Dreamy Hot Chocolate
Adapted from Orangette
(Serves 2)
1 1/2 cups whole milk
2 1/2 tbsp. water
1 1/2 tbsp. granulated sugar
3 oz. bittersweet chocolate, finely chopped
1 tsp. vanilla extract
1. In a medium saucepan, combine the milk, water and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil.
2. Remove the pan from the heat and whisk in the chocolate.
3. Blend the mixture. If you have an immersion blender, do this directly in the saucepan; if not, transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender — and be careful, as hot liquids expand when blended). The finished mixture should be very smooth and frothy. Don’t be tempted to forgo the blending step — the texture that it creates is key.
4. Serve immediately.