Winter is very quickly leaving us and I’m so not ready. I am still savoring the crisp air that greets me up at the cabin when I head up there after a week in hot Los Angeles.
These days aren’t long for this year and I’m holding on to every last one with deep love and coziness. A bit part of the reason why, of course, is drinking hot chocolate.
These days, powdered cocoa can be purchased anywhere, but I’ve had so much good chocolate around the house, that it seemed a shame not to make a bit of hot chocolate from scratch and add a few ingredients to give it some kick.
Below is the recipe I’m using currently. It’s flexible, delicious, and open to your own interpretation. No matter what though, it goes perfectly with a cold night on the couch watching a movie
Hot Chocolate With A Kick
- 3 oz semi sweet dark chocolate chips or a bar that you break up into small pieces (I find that the chocolate chips are easier to blend down)
- 1 Tbsp white sugar (though for a more molasses flavor you can use brown sugar. Both are good)
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- slight pinch of cayenne (optional)
- 4 C of almond milk
- 1/2 tsp vanilla extract
- 4 drops almond extract
- Whip cream to desired amount
- Place chocolate in food processor and pulse until the chocolate is a rough to fine powder. Only use the pulse button as a continuous blade will heat up and melt the chocolate. You don’t want this to happen.
- Combine the milk, chocolate, cinnamon, and nutmeg in a sauce pot and warm on low/medium heat while stirring for about 10 minutes. You want the chocolate to melt and the milk to go hot.
- Once the milk and chocolate are combined, add the vanilla and almond extract and then pour into two glasses.
- If you want, dust a bit of cayenne on top and mix. Then top off with a hearty dollop of whipped cream and another dusting of cinnamon on top.