Hot Chocolate

I’m going to keep this post as short and sweet as the recipe that follows.

With the first snow storm of the season making its way through the Northeast, I couldn’t not share what’s currently my favorite recipe for hot chocolate. This will give you two large mugfuls of a hot chocolate that’s basically a cross between a sipping chocolate and a classic cup of cocoa — it’s thick, creamy, so so chocolatey — and frothy, too, if you abide by the final step and give it a good whisk!

With a splash of Kahula (Bailey’s is also very much accepted here) and some fun toppings (i.e. whipped cream, crushed candy cane, these swirly peppermint marshmallows… ), you’ll be well equipped to brace the snowy weekend to come.

Keep warm & stay cozy!

Hot Chocolate
Makes two servings

2 Tablespoons granulated sugar 

4 Tablespoons cocoa powder

3 Tablespoons dark chocolate chips or chunks (I love Ghirardelli’s bittersweet chips — *this isn’t sponsored, they’re just my favorite when it comes to chocolate!)

16 oz. whole milk

3 Tablespoons Kahlua 

Directions:
Heat the milk in a small pot over low heat until it’s good and hot — be careful not to scald it, though! Then, whisk in the sugar, cocoa powder, and chocolate until the sugar is dissolved and the chocolate is melted. Remove from the heat. 

To get a frothy cup of hot chocolate, whisk constantly and vigorously for about a minute. Add in the Kahlua, then pour into a cozy mug of your choosing and top with all of the fun things (serious brownie points to anyone who tops off their hot chocolate with those swirly peppermint marshmallows), and enjoy!