Blizzards and beverages

It is an exceptionally snowy day this fine Monday, and with snow comes the need for proper, delicious hot cocoa. Yes, I said “need,” because it is borderline necessity(for me).

With that, I present you with my deliciously indulgent(yes, that description makes me cringe) hot cocoa recipe of choice. I’m not talking unsweetened cocoa, delicious as it may be; I’m talking melted chocolate and whipping cream. If I could stand long enough to snap a picture of the backyard, you would appreciate that the weather forgives this kind of flat-out indulgence.

ANYWAY. Behold the recipe.

  • Either 10 oz of semisweet chocolate or the “giant” bar of Hershey’s milk chocolate(7-10 oz)
  • 3 cups milk
  • 1 cup of half-and-half or whipping cream
  • 1 cinnamon stick
  • pinch chili powder
  • pinch espresso powder

You will note I give a fair amount of leeway because, like Burger King or Sinatra (there’s a combination no one has ever made), I want you to have it your way. OR something along those lines, anyway.

  1. Heat the milk in a saucepan until scalding, then add cinnamon, chili powder, and espresso powder. Stir and let the flavors come together on medium heat for 8 minutes, give or take. Take out the cinnamon stick.
  2. Chop your chocolate into small chunks, and add to the milk, whisking chocolate in until it’s mixed and the milk starts to be nice and frothy.
  3. Add half-and-half, or if using whipping cream, whip until it forms peaks, and fold into the your cocoa. Reserve some of the whipped cream to spoon onto the top of your finished drink.
  4. Watch the snow fall from the comfort of your kitchen with your amazing and joy-inducing cocoa.

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