Happy day! The holidays are officially here. Isn’t December a heavenly month? At least, it should be. I hope you don’t find yourself running around like a crazy person. I hope you don’t spend days traipsing through the mall, looking for the perfect gift for everyone on your list. I hope you don’t feel like your house has to be decorated top to bottom, your Christmas cards must be sent to everyone you’ve ever known and you feel the need to bake homemade bread for every neighbor within a five-mile radius. Of course, if that makes you happy, go right ahead. Just know that whatever your Christmas traditions happen to be, there can be a heavenly treat waiting for you at the end of a crazy day.
Homemade Heavenly Hot Chocolate makes regular appearances around here all winter long. In fact, word has spread, and I have friends requesting it all the time. The teenage girls in our church group count it as a staple part of all our winter activities! There’s nothing better after a day on the slopes, in the mall or at work than putting your feet up and sipping a steamy mug of cocoa. The ultimate comfort food, it’s so simple to make, serves a crowd and warms you from head to toe. Homemade hot chocolate makes you feel so good inside, I think it should qualify as “healthy.” Don’t you think?
- 4 ounces semi-sweet chocolate
- 1/2 cup water
- 3/4 cup sugar
- Pinch salt
- 1 cup heavy cream
- 2 tsp. vanilla
- Milk, preferably whole or 2%
- Cook chocolate and water in small pan over low heat until chocolate has melted, stirring often.
- Add sugar and salt, and cook, stirring constantly, until sugar is melted completely and mixture thickens slightly.
- Cool completely. (Mixture can be put in refrigerator to cool.)
- Whip cream until very stiff. Add vanilla.
- Fold cooled chocolate mixture into cream very carefully until combined.
- Heat milk until piping hot but not boiling.
- Add chocolate mixture to milk...one to three heaping tablespoons per cup of milk...and stir until combined.
- Top with mallows if desired.
*The chocolate mixture must be cooled completely before adding to cream. If placed in the refrigerator, this takes 30-60 minutes.
*Chocolate cream will keep several days in the fridge.
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