Drinks

Hot Chocolate

Name: Hot Chocolate
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup unsweetened cocoa powder; 1/4 cup granulated sugar, plus more to taste; Pinch of salt; 4 cups whole milk; 4 ounces semisweet chocolate, chopped (about 2/3 cup chips); 1/2 teaspoon vanilla extract; Mini marshmallows or whipped cream

Cocoa powder and real melted chocolate make this cup rich and smooth without being too sweet. It is ready in about 15 minutes, so the mugs are full before the opening credits.

From Christmas Movie Night, with the traditions and the pantry to go with it.

Makes: 4 servings
Prep: 5 min
Cook: 10 min
Ready in: 15 min

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Ingredients

1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar, plus more to taste
Pinch of salt
4 cups whole milk
4 ounces semisweet chocolate, chopped (about 2/3 cup chips)
1/2 teaspoon vanilla extract

For serving

Mini marshmallows or whipped cream

Steps

Put the cocoa, sugar and salt in a medium saucepan and pour in about 1/2 cup of the milk. Whisk for about 30 seconds, until it forms a smooth paste with no dry lumps.
Whisk in the rest of the milk and set the pan over medium heat. Heat for 5 to 7 minutes, whisking often, until it steams and tiny bubbles appear around the edge. Do not let it boil.
Add the chocolate and whisk for 1 to 2 minutes, until it melts completely and no specks remain.
Move the pan off the burner and whisk in the vanilla. Taste, and add a spoonful more sugar if you like it sweeter.
Pour into mugs and finish with a handful of marshmallows or a spoonful of whipped cream. Serve right away, while it is hot.

Good to know

For a crowd (about 10 cups), whisk 6 cups whole milk, 2 cups heavy cream, 1/2 cup sugar, 1/4 cup cocoa, 8 ounces chopped semisweet chocolate and 2 teaspoons vanilla in a 4-quart or larger slow cooker until no cocoa floats on top. Cover and cook on low about 5 hours or high about 3 hours, whisking once an hour, then switch to warm so guests can ladle their own.
To hold it for a while, leave the pan over the lowest heat and whisk every few minutes so no skin forms. Leftovers keep in a covered jar in the fridge for up to 3 days; rewarm gently and whisk well.
Use bittersweet chocolate for a darker, less sweet cup, or swap 1 cup of the milk for half-and-half to make it extra creamy.