Skip to main content
Hot Chocolate

Winter in New England can be a chilly affair. In the frozen depths of January, there is little I want more than a mug of hot chocolate, a good book, and a blanket. 

Hot chocolate is one of the first things I can remember making on my own; I felt so clever to mix Swiss Miss with scalded milk rather than boiling water. This recipe I have created by trial and error; I find it is a happy medium between thick, incredibly rich hot chocolate made solely from milk and chopped chocolate, and the comfort of the predictable Swiss Miss mix.

Now, I need to confess something here and now; I do not like dark chocolate. I have the palate of a child when it comes to chocolate; the darker, the more bitter to me and my tongue rebels. I greatly enjoy the creamy, melting sweetness of good milk chocolate. I do have an open mind, however, and am trying to learn to appreciate the complexity of dark chocolate. Black coffee and I are friends, so I hope that someday you will see me posting a recipe here for a dark chocolate tart.

In this recipe, I would use milk chocolate chips if I were making hot chocolate for myself (similarly, I use milk chocolate chips in my chocolate chip cookie recipe; semi-sweet is even too much for me). However, you may use semi-sweet or dark chocolate, whatever your preference.

I very much like the addition of almond extract to my hot chocolate; it brings me right back to my childhood. It is optional however, though I do urge you to try it at least once.

Hot Chocolate


1 cup whole milk

1 cup light cream

1 teaspoon espresso powder

1 1/2 tablespoon cocoa powder

1 1/2 milk powder (I use whole milk, but non-fat will work)

3 tablespoons sugar (vanilla sugar if you have it)

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1/2 cup chopped chocolate or chocolate chips

Combine the milk, cream, espresso powder, cocoa powder, milk powder and sugar in a saucepan. Over medium low heat, whisk ingredients together until the mixture is fully combined and it is simmering. Turn off the heat. Add in your extracts and chocolate. Leave for 2 minutes to allow the chocolate to melt, then whisk well until everything is combined. Serve.


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of