So I think it’s pretty safe to say we’re in hot chocolate season, right? I mean, it’s post-Halloween, verging on Christmas music season–it’s time to whip out that Cocomotion and get snuggly as it gets cold outside!
So everyone has packets or cans of hot cocoa mix in their pantries, right? And there’s totally nothing wrong with that. I have ‘em, too. But what about when you want something extra special, decadent, and…wait for it…easy? This recipe is pretty darn simple–you hardly even have to measure anything and you can use your microwave if you want to.
I’m including two methods of making this hot chocolate: one if you have a hot cocoa machine and one if you don’t. I honestly don’t know WHAT is so magical about things like the Cocomotion or the Back to Basics Cocoa-Latte, but they somehow magically transform ordinary hot cocoa mix into something amazing. And this is all coming from me–Mr. Coffee isn’t paying me a penny to say nice things (although he’s more than welcome to if he so desires!)
So how do we do this? Remember Sara’s Hot Fudge Sauce? Same basic idea here:
Ultimate Hot Chocolate
Recipe from Our Best Bites
2 1-oz. squares of unsweetened baking chocolate
1 14-oz. can sweetened condensed milk
4 c. water
1 tsp. vanilla
Method 1: Using a Hot Chocolate Machine
In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted (about 2-2 1/2 minutes in the microwave). Whisk together to combine completely and set aside.
Combine water, chocolate mixture, and vanilla in your hot chocolate machine and turn it on, according to the manufacturer’s instructions.
Method 2: Using Your Stovetop
In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted (about 2-2 1/2 minutes in the microwave). Whisk in vanilla, combine completely, and set aside.
In a larger saucepan, bring 4 c. water to a boil. Remove from heat and whisk in chocolate mixture.
Either way you make it, serve in mugs with a dollop of whipped cream and a sprinkle of cinnamon if desired. Serves about 6.
Mexican Hot Chocolate: Add 1 1/2 tsp. cinnamon and 1/8-1/4 tsp. cayenne pepper in with the vanilla.
Mint Hot Chocolate: Replace vanilla with 1 tsp. mint (NOT spearmint) extract
Peppermint Hot Chocolate: Replace vanilla with 1 tsp. peppermint extract. Serve with a candy cane instead of a spoon to stir.
Almond or Hazelnut Hot Chocolate: Replace vanilla with 1 tsp. almond or hazelnut extract.