Written by Irene Scott
I have not met a single person in my lifetime who doesn’t love chocolate. No matter who you are or where you're from, you can find chocolate in almost every aspect of human cuisine. That’s why I love making this hot chocolate recipe so much.
I originally made this recipe when I was sixteen for my youth therapy group. I was in a dark place and needed an outlet of some kind to express myself. And that’s exactly what this recipe became! Concocting this recipe has been a bittersweet labor of love, from testing different kinds of milk and sweeteners to giving testers to my friends. After two weeks of testing, finally, both my friends and I agreed that it was truly the best hot chocolate ever. Give it a try, and I’m sure you’ll agree as well!
Full Recipe:
Serves: 5 Cups
Ingredients:
2 ½ cups whole milk
¼ cup heavy cream
¼ cup unsweetened condensed milk
½ cup milk baking chocolate
⅛ cup unsweetened cocoa powder
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
¼ cup granulated sugar
¼ cup brown sugar
Miniature marshmallows (optional)
Instructions:
In a medium-sized pot, whisk together milk, heavy cream, and condensed milk.
Bring mixture to a bare simmer over medium heat on the stovetop.
While the milk mixture is heating up, chop up the baking chocolate into individual squares on a clean chopping board.
Carefully add the baking chocolate to the mixture one square at a time.
Gently whisk it all together until the chocolate is dissolved.
Add unsweetened cocoa powder, sugar, vanilla extract, and salt and whisk until the mixture is well combined and smooth.
Serve the drink while it's still hot and garnish with miniature marshmallows.
*Notes:
You can store the hot cocoa for up to a day in the fridge covered in a heatproof container. The drink may develop a skin; to avoid this, consider placing plastic wrap over the surface once it has cooled.
You did it—you have made the perfect cup of hot cocoa! I hope this recipe brings you as much joy and healing as it did me. Have a safe winter.
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