Few things feel as cozy as a big mug of steaming hot chocolate. Holding a cup in my hands calls to mind memories of building snowmen, cross country sledding, and building puzzles with my sister. I love it in all forms from the famously decadent cup served at Angelina in Paris to the powdered packets I throw into microwaved hot water at work.
There are two basic types of hot chocolate: drinking chocolate made by melting chips or shards of bar chocolate into milk, and hot cocoa made with cocoa powder. This recipe uses cocoa but, unlike the packaged stuff, it’s rich and creamy thanks to sweetened condensed milk, half and half, and a dab of butter (my secret ingredient). Warm spices enhance the chocolate flavor and make your hose smell incredible! Drink it plain or dress it up with whipped cream or marshmallows.
Spiced Hot Cocoa
8
5 minutes
2 hours
2 hours, 5 minutes
1/2 cup (50 g) baking cocoa
2 tablespoons (28 g) butter, melted
1 cup water
2 cinnamon sticks
1 whole star anise (optional)
1/4 teaspoon (.25 g) ground ginger
1/4 teaspoon (.25 g) ground nutmeg
14 oz. (400 g) sweetened condensed milk
2 cups (480 ml) heavy cream
4 cups (960 ml) whole milk
1 teaspoon (5 ml) vanilla extract
Pour the cocoa and melted butter into a medium bowl and stir into a paste; then add water and whisk until smooth. Pour into a 4-quart slow cooker.
Add all remaining ingredients, except vanilla and stir to combine.
Cook on low for 2 hours. Add vanilla, stir, and serve.
Pro Tip: For an even richer chocolate flavor add 4 oz. bittersweet chocolate, cut into small pieces, 30 minutes before end of cooking time. Make sure to stir cocoa thoroughly before serving.
