Recipe by Chef Crys
Once you have real hot chocolate (that is, not from a mix), you'll never go back! Add in the wonderful spices and you'll think you died and went to heaven. Cheers! (This is a variation on an Ina Garten recipe.)
- 2 1⁄2 cups whole milk
- 2 cups half-and-half
- 4 ounces bittersweet chocolate (chips are fine)
- 4 ounces milk chocolate, chopped (chips are fine)
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, seeds scraped
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon chili powder
- cinnamon stick (to garnish)
Directions See How It's Made
- Combine milk and half-and-half, heat on medium until just below simmering.
- Remove pan from heat and add all chocolate. When melted, add sugar, vanilla extract, vanilla bean seeds, ground cinnamon, chili and nutmeg. Whisk all together.
- Return pan to stove on low, reheating gently. Serve immediately in mugs, using cinnamon stick to garnish.
- Note: Add chili powder slowly, as you may like less or more. It's all to taste. Chili can be omitted altogether. My family loves it, however!
- Note: I usually use about a 1/2 tsp of cinnamon, but sometimes I use more, depending on how much flavor I want. YMMV. This goes for nutmeg, too (I usually use just a pinch).
- Note: Add about four tablespoons dark rum if you're feeling frisky!