HOT CHOCOLATE SEASON
It’s the rainy season in Kenya. This is normally characterized by cold chilly evenings and even colder nights. While I love my soups and teas, one thing that screams festivity (can you tell I am ready for Christmas?) is a warm and cuddly mug of hot chocolate. Not hot cocoa, that’s not festive enough, hot chocolate. In this post, I seek to plug you into my most delectable hot choco: homemade Hot Chocolate.
Homemade hot choco is a sweet, creamy heavenly thing. If you were wondering how I would like to spend every December evening, it is curled up, with my hands wrapped around a warm mug of hot chocolate. Bonus points if that hot chocolate is topped with freshly whipped cream and a heavy sprinkle of chopped dark chocolate.
I personally used plat-based milk for the hot choco in the image below and the results were amazing. But in the recipe, regular milk is what I have used. Other variations I’ve done have used mint dark chocolate, coconut cream instead of whipped cream, and coconut syrup to sweeten it. This mug of hot choco was so thick and creamy, the shaved chocolate remained balanced on the top for the entire experience.
To make the most amazing hot choco:
Ingredients:
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1/2 bar of chocolate preferably dark/milk chocolate.
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1/2 tsp sugar
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1.5 tbsp cocoa powder
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1.5 cups of whole milk
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1 tsp cornstarch
- 1/4 cup waterPreparation:
Take 1/2 cup of milk and mix in the cocoa powder. (this is the premix)
Dice the chocolate bar into small pieces
Method:
- Heat the milk on medium heat
- Add the cocoa and milk premix and whisk to prevent lumps
- Add sugar and the diced chocolate and whisk until the chocolate melts and is thick.
- To make it thicker, mix the water and the cornstarch and add it to your pot.
- Pour into a cup, add some whipped cream, and finally dust with some cocoa powder.
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