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if you look at the calendar then you know it’s actually February 2nd which means I missed sharing some of the Holidays that were celebrated in January. Looking back through the Holidays and then looking outside as its going to rain soon making it a tad chilly in the apartment I couldn’t wait to share the holiday for January 31: National Hot Chocolate Day #nationalhotchocolateday with everyone.
If you will excuse me I think I will go see if the Milk we have is any good and make me a cup of Hot Chocolate. We have a container of Swiss Miss we bought because it came in a bigger container than Carnation Hot Chocolate which I usually prefer without Marshmallows which Charlie and I do not care for. How about you?
, I know I can use Water but it doesn’t taste as good. When you make Hot Chocolate do you use Milk or Water? Whipped Cream or not? I prefer Whipped Cream and the more the better and so does Charlie while David doesn’t care and usually doesn’t drink Hot Chocolate he likes Hot Apple Cider.
Ingredients:
Ingredients
- Premium Dark Chocolate Bar (about 70% cocoa)
- Light Brown Sugar
- Heavy Cream
- Whole Milk
- Vanilla Extract
- Sea Salt
Instructions
- Chop the chocolate bar into small, evenly-sized pieces. Set aside.
- In a saucepan over medium-low heat, combine heavy cream and sugar. Warm up until sugar is dissolved (about 2 minutes).
- Add chocolate to cream mixture, stirring continuously until melted (about 1 minute).
- Once the chocolate is melted and you have a glossy blend of chocolate and cream, slowly drizzle in the milk in small increments. Whisk until heated through before drizzling in more milk.
- After all the milk is added, heat the hot chocolate to about 130-150 degrees F. Remove the hot chocolate from the stove and stir in vanilla extract and sea salt.
- Pour the creamy hot chocolate into individual cups and garnish with toppings. My favorite is whipped cream!
Thank you,
Glenda, Charlie and David Cates
