Prep 10 mins
Cook 5 mins
What is more pleasing than a cup of hot chocolate on a cold winter day? Homemade hot chocolate with many variations..that's what. This recipe is so smooth and decadent, sure to melt the frost off your windows!
- These amounts are for 1 cup.
- Combine in double boiler the milk chocolate, butter, and vanilla.
- Stir till melted and smooth.
- Add the half-and-half. Add this very slowly and do not boil.
- Serve over a handful of mini marshmallows and garnish with a bit of nutmeg.
- Variations: substitute dark semisweet chocolate or white chocolate.
- Try adding some liqueurs--Kahlua to go with the milk chocolate; Cointreau (goes with the dark chocolate); or peppermint Schnapps with the white chocolate.
I do agree that this is a truly superior hot chocolate. My change, due to personal preference only, was to use 2 ounces of extra dark Belgian chocolate. This is a slow sipping chocolate for sure, rich in chocolate, thick and creamy. Made for Comfort Cafe, Jan 2010.
Hmmm, yummy! Was it bad that I had both servings and that my parents got upset that I didn't share any of it with them! I didn't have the kahlua (I used the milk chocolate), but my father had kahlua in his and he said he liked it. By the way he did have a few sips before adding the kahlua and he said it was good just the way it was as well.
Hot chocolate has to be rich to be worth it, and this was worth it. I decided to make this on the spur of the moment and didn't have the half and half or cream. All I had was skim milk, and I used semi sweet chocolate (personal preference). Very strong chocolate flavor (YUM!). I will definitely have to try this with something other than skim milk, but it was still very good with skim.