Do you ever find those little ubiquitous “hot cocoa” packets a bit disappointing (especially when mixed with hot water, instead of milk)? I was particularly discouraged when visiting an “upperscale” chocolate cafe earlier this fall.
I had been especially looking forward to a nice, rich cup of real hot chocolate. However, when I began chatting with the barista, to inquire about the ingredients, she was suddenly at a loss. “I don’t know…” she began, and showed me the plastic drawer on the counter. “It comes in a mix, and I just add in scoops to the cup.”
Needless to say, I passed on my ‘opportunity’ to purchase an overpriced cup of a mix. After visiting with my friends, I went home to my trusty (and easy!) Ghirardelli chocolate recipe. (By the way, I checked- Ghirardelli cocoa is gluten free.) I recently received an e-mail from Angela, a reader of this blog, asking for my hot chocolate recipe. So, here it is, dear!
Ghirardelli Hot Chocolate
1 1/2 Tbsp. Ghirardelli Unsweetened Cocoa
1 1/2 Tbsp. Sugar (I use organic)
1 cup Milk (I use raw milk)
Mix cocoa and sugar, and set aside. Pour milk into a small pan. Add cocoa mixture and stir. Heat gently, while stirring, until steaming.
Variation: I also like to add a little alcohol-free vanilla or natural mint flavoring, too. For special occasions, I have also whipped up some raw cream (lightly sweetened) to add on top, too! For an especially decadent addition, The River Cottage Family Cookbook has a fun recipe for homemade marshmallows.
For Christmas parties in our home, I have made large batches of this Basic Hot Chocolate
recipe (along with a choice of hot spiced apple cider).
Once cold weather hits, a cup of hot cocoa is one of our favorite evening treats, while relaxing with a book. You’ll never go back to the powdered mixes again!