I'm a hot chocolate fan. It's perfect for the holiday season! My favorite brand is Stephen's Gourmet. And saying that I love to make it in my Coco Motion is an understatement.
However, I've always wanted to make my own. So I tried. The result: I liked.
But, and this is a big but! I felt like I might as well eat 4 oz. of chocolate and inject whole milk and half and half into my veins. And while I'm injecting things into my body, I might as well add on a couple pounds to my thighs because heavens knows there is a lot of fat and calories in this.
BUT...it was good. I used Guittard Bittersweet Chocolate and Valrhona Milk Chocolate. Next time I think I'd even toy with adding some white chocolate. I could only drink about a 1/4 cup. But I enjoyed it and my husband loved it.
We paired the hot chocolate with Dorie Greenspan's Cafe Volcano Cookies, which you'll see pictures of on December 15 for my Tuesdays with Dorie post.
Do you have a favorite hot chocolate recipe? I'd love for you to share. I'm most interested in a Mexican Hot Chocolate recipe or a recipe that is a bit lighter. But hey, I'm interested in every type of hot chocolate, really!
by Ina Garten
* 2 1/2 cups whole milk
* 2 cups half-and-half
* 4 ounces bittersweet chocolate, chopped
* 4 ounces milk chocolate, chopped
* 1 tablespoon sugar
* 1 teaspoon pure vanilla extract (I used vanilla paste)
* 1 teaspoon instant espresso or coffee powder
* 4 to 5 vanilla beans or cinnamon sticks, for garnish
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.
p.s. did you notice and do you love my monogrammed mugs from anthropologie?