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There is a problem with this Hot Chocolate recipe: you will never enjoy another hot cup of cocoa, unless it’s from your own kitchen, again. Sorry. Make at your own risk.
Like with most things, sugar can be harmful in large doses. If I’m consuming something sweet, I can at least feel good about it when it’s as natural as possible. So, the ingredients I select are all organic and I use raw milk. Don’t worry…you can use whichever milk you prefer, if raw is too “out-there” for you.
(This recipe, similar to my Whole Grain Carrot Cake, is another “healthy-ish” method.)
Step 1: Warm It
Place chocolate chips, honey granules, and cinnamon stick in a pot (measurements all listed below). Cover with milk and warm over medium-high heat, stirring often to encourage the chips to melt and incorporate.
Don’t let the milk boil! You just want it warmed throughout.
Chocolate Chips
I prefer the Organic Mini Chocolate Chips from Azure Standard. You can find those here. Why mini chocolate chips? I use “mini” chocolate chips in all of my baking (cookies, scones, pancakes, etc.) because I like a hint of chocolate throughout versus the larger chip that might overpower a bite. Either will work just fine.
Sweeteners
My go-to sweetener for just about anything is honey granules (also known as honey crystals). The best price I can find is from Bread Beckers. If you don’t have these, your preferred sweetener will work just fine. I’ve also used maple syrup or honey. Just use a bit less – roughly a half of a tablespoon per cup (instead of 2 tbsp./cup).
Types of Cinnamon
Did you know there are different kinds of cinnamon? The most popular is Cassia Cinnamon. It has a pungent, bold and distinct flavor. I only recently discovered Ceylon Cinnamon, which has a mildly sweet, delicate profile versus its more popular cousin. I get the organic sticks of Ceylon Cinnamon almost exclusively for this recipe.
Step 2: Add Vanilla
Ok, so your chocolate is melted and everything is blended nicely. Remove the pot from the heat.
Now, you want to add the vanilla directly to the pot and stir. I’ve mentioned this in a previous post but if you haven’t discovered Vanilla Bean Paste…you are missing out. It has a crazy intense vanilla flavor that really puts this warm cup of heaven over the top. And, it’s ALL I use for baking. I will never go back to vanilla extract.
You can get the same kind I use here. And yes, it’s a bit pricey – but ALL vanilla is unless you are buying the fake, watered down stuff. Trust me on this and jump in.
Step 3: Strain & Enjoy
Pour your drinkable dessert through a mesh strainer and into your favorite mug(s).
Drink warm, taking note that every sip is warming your soul, and repeat.
Leave a comment below letting me know if you tried this recipe and what you thought! What’s another favorite drinkable treat?
The Best Hot Chocolate
Ingredients
- 2 cups Milk (preferably whole milk)
- ½ cup Semi-Sweet Chocolate Chips (I use mini)
- 4 tbsp Honey Granules or preferred sweetener*
- 1 Cinnamon Stick or a dash of Ground
- ⅛ tsp Vanilla bean paste or Vanilla extract
Instructions
- Place the Chocolate Chips, Honey Granules, and Cinnamon stick in a pot. Cover with milk and set on burner.½ cup Semi-Sweet Chocolate Chips (I use mini), 4 tbsp Honey Granules or preferred sweetener*, 1 Cinnamon Stick or a dash of Ground, 2 cups Milk (preferably whole milk)
- Slowly warm on medium-high heat, stirring often to help chocolate melt. Do NOT let milk boil, just warm throughout.
- Once the chocolate is melted and everything is incorporated, remove from burner and add Vanilla.⅛ tsp Vanilla bean paste or Vanilla extract
- Give it another stir or two so the Vanilla is distributed and then pour through a mesh strainer into your favorite mugs.
- Serve warm and enjoy!
