My Go-To Hot Chocolate

Hello, hello! I was so pleased and totally surprised to see that so many people liked my Peppermint Sugar Body Scrub post yesterday! How fun! Thanks everyone! That made my day!

Now, a confession:  I am not the best holiday shopper. I try to finish finding gifts early in December and spend the month slowly wrapping boxes and watching Christmas movies at home…where it’s decidedly quiet. You know, where all is calm, all is bright? Well, I decided that I just HAD to buy a new pair of comfortable pants for my flight to England on Sunday and I just HAD to do it TONIGHT. In the middle of rush hour. *cringe*

I have to say, the shopping itself was enjoyable. I found the all important travel pants (*sisterhood not included), sampled perfumes at Sephora and spotted the mall Santa, so all in all, not bad! And then, I got back in the car… INSANITY!!! People were literally hanging out of their windows screaming at each other. Happy Holidays. The only thing to do was crank up my Spilled Milk podcast (the topic was pizza toppings), sniff my perfume sample (Nirvana White by Elizabeth and James) and repeat my mantra of the evening : WHEN I GET HOME, I’M MAKING HOT CHOCOLATE.

Because hot chocolate makes everything better.

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Hot chocolate is always fun to experiment with, isn’t it? There are so many different options! Peppermint, salted caramel, marshmallows, whipped cream, white hot chocolate, dark hot chocolate, mixes, syrups, powders, etc etc etc! My current go-to method of making hot chocolate is very simple but consistently satisfying.

To make my Go-To Hot Chocolate, you’ll need:

Almond milk or milk of your choice

Trader Joe’s Sipping Chocolate or dutch cocoa powder

Spiced Vanilla Bean Sugar (you can find it here).  This particular sugar blends vanilla, cinnamon, allspice, mace and cardamom. My guess is that you probably have most of these at home, so if you don’t want to buy the blend, just use what you’ve got and customize!

My ratio is usually 8 ounces almond milk to 2 teaspoons sipping chocolate and 1 teaspoon vanilla bean sugar. I like to cook my hot chocolate in a small pot on the stove. I’ve found that whisking the ingredients quickly as it warms up leaves a smoother texture and avoids lumps of cocoa floating to the top of the cup.

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Is that really even a recipe? Ha! I have no idea. But I’d love to hear how you prefer your hot chocolate! Please share in the comments! Give me some good ideas! Oh! Also, do you say hot chocolate or hot cocoa? Or dare I even suggest hocho?! Bleh. HOCHO. Either way, Happy Sipping!!

-Kate

 

 

 

 

 

2 thoughts on “My Go-To Hot Chocolate

  1. Jan says:

    I have never used almond milk to make hot chocolate… the spiced vanilla bean sugar must smell wonderful in a mug of hot chocolate…this inspires me to be more creative. Thanks!

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