Now that it’s finally cold here in NYC, Operation Home Body is in full effect. And that means I’ll keep my tail home with my Pinterest boards and cookbooks at the ready, and maybe even get around to updating this blog a little more often. While I was away over Christmas, I wowed my nieces and nephews by making cocoa with nary a packet or powder, which made me realize, once again, that we’ve over complicated one of the simplest things on earth. On winter weekends, the kiddo and I fire up the frother and make an amazing cup of hot chocolate faster than you can boil water, rip open an envelope, and stir.
Here’s the ingredient list from our old friend, the Swiss Miss:
Ingredients: sugar, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglyderides, artificial flavor, carrageenan. Contains milk.
And here’s my version:
Decent quality dark chocolate and MILK — yup, that’s it.
Healthier Hot Cocoa
1 cup of milk of your choice (cow’s, goat, almond, whatever floats your boat)
2-3 dark chocolate discs (I use Jacques Torres’ baking discs for everything), or about a tablespoon of dark chocolate chips — look for about 60% dark chocolate to add just the right amount of sweetness
A sprinkle of cinnamon
Using frothing attachment on your coffee machine, or in saucepan on your stove top, scald the milk until it’s very hot. Drop 2-3 baking discs into the bottom of mug and pour the milk on top. Stir to “melt” the chocolate at the bottom of the cup. Sprinkle with cinnamon and serve!