Two Hot Chocolates

A child’s favorite drink, but adults can usually be persuaded, as well. It’s rich and warm and coats your insides all the way down with creamy goodness, chocolaty and succulent, a melt-in-your-mouth delight.

One of life’s simple pleasures. It’s the perfect drink on a cold rainy night, or when you’re sitting by the campfire telling stories. Toss a marshmallow in there and the evening is complete.

These recipes are both satisfying but give a slightly different result. Try them both and see which you prefer.



Hot Chocolate #1
Serves 2

1/2 c water
3 T cocoa
4 T sugar
1 1/2 c milk or half & half

  1. Mix the water, cocoa, and sugar in a saucepan over medium heat, stirring constantly until the cocoa is smooth.
  2. Bring it to a boil and slowly add the milk, stirring to combine.

Serve hot!



Hot Chocolate #2
Makes 10 cups
This second recipe comes from Cook’s Country magazine, one of my favorite publications.

2 c semisweet chocolate chips
1 c heavy cream
pinch salt

  1. Put the chocolate, cream, and salt into a large bowl and microwave in 30 second increments, stirring occasionally, until the chocolate is melted and the mixture is smooth, a total of about 2 minutes.
  2. Put the bowl into the refrigerator for a couple of hours to firm it up.
  3. Roll the chocolate into 3” balls (you should end up with 10 balls), wrap individually in plastic wrap, and store in an airtight container in the refrigerator or freezer.
  4. When you’re ready for a cup of cocoa, unwrap 1 chocolate ball and put it into a mug with 1 cup of milk.
  5. Microwave for a couple of minutes, stirring occasionally, until smooth and hot, about 2 minutes.
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