I have a small confession to make: Hot Chocolate is one of my weaknesses. When cold and windy, snow-dusted evenings come along, I’m all about a giant cup of hot chocolate topped with a fresh pile of that real-deal whipped cream. In fact, the more whipped cream, the better.
I remember drinking Swiss Miss growing up. The kind with the weird after-taste and the fake mini-marshmallows. It was weird, indeed. I topped mine with extra Reddi-wip and zero regrets. Little did I know that making your own rich and creamy hot chocolate could be easier than you ever imagined.
Now here I am, writing to you big old cup of thick, creamy hot chocolate made from scratch with some of my favorite SIMPLE ingredients. And sitting next to me? A brand new scarf from my friend Jessie at Wool and Whiskey. Hot chocolate + a cozy scarf + maybe a good book to cozy up with? That’s what I plan on doing all winter long.
Before I talk about Jessie’s amazing scarfs I want to give you the low-down on this hot chocolate recipe, because if you’re anything like me, you’ll head straight to the kitchen after reading this to make a batch yourself. So, basics here:
Coconut milk + almond milk: I made this batch with a mixture of both. It makes it smooth, thick and CREAMY. The important thing here is to make sure you use coconut milk from the CAN not the carton. The carton is watered-down, but the canned version provides the thick and creamy flavor you want, especially when it comes to hot cocoa. I used the lite coconut milk but you can also use full-fat if that is what you prefer. Don’t worry about the almond milk coming from a can – I’m not sure they make that anyway.
Dark chocolate: Here’s where you can get creative! Feel free to use your favorite chocolate bar, or if you’d like you can use a flavored version in this recipe. I recently got to test and taste of some Lindt’s dark chocolate bars and they were some of the best I’ve had. I might recommend going with their sea salt version, or perhaps the 70% cocoa. Otherwise, feel free to use dark chocolate chips. For a dairy free/vegan version, try using Enjoy Life. Lots of choices here so don’t be shy!
Cocoa powder: I only use the best of the best here, which is a cocoa powder packed with flavor. If you don’t have that, you could try the Ghirardelli Cocoa powder or another high-quality cocoa powder (anything besides Hershey’s). I will note that I tried to use the cocoa powder from Trader Joe’s and found it to have a weird after taste in this recipe. Same goes with Hershey’s. Finding a solid cocoa powder you can bake with is important, so choose wisely!
Alright now after I’ve given you an education on my hot chocolate recipe ingredients, it’s time for an AMAZING giveaway!
My friend Jessie started Wool and Whiskey shortly after she graduated college and it’s been nothing short of successful. Her scarves are hand-woven, warm, high-quality and absolutely beautiful. If you have time, be sure to stop by her website and Etsy shop to check out all of her fabulous creations (including hats + mittens + sweaters!).
To participate in today’s giveaway, all you have to do is fill out the form below to be entered to win a Butterscotch scarf from Wool and Whiskey (pictured above). P.S. Wool and Whiskey products make the best holiday gifts; I got the Colbalt blue scarf for Tony’s sister last year and she loves it. Good luck!
If you make this recipe, be sure to leave a comment below! You can also snap a pic, upload it to Instagram and tag #ambitiouskitchen so I can see your creations! Hope this recipe keeps you nice and cozy.
- Serves: 2 servings
- Serving size: 1/2 of entire recipe
- Calories: 317
- Fat: 24.3g
- Carbohydrates: 30.9g
- Sugar: 16.4g
- Fiber: 3.9g
- Protein: 3.2g
- 1 – 15 oz can lite coconut milk
- ½ cup unsweetened vanilla almond milk
- 1/3 cup dark chocolate chips (about 2 oz dark chocolate)
- 1-2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- Small pinch of salt, to taste
- For topping: Homemade whipped cream, coconut milk whipped cream and/or marshmallows
- Add coconut milk and almond milk to a medium saucepan and place over medium heat. Whisk in chocolate chips, cacao powder and vanilla; mixing until chocolate is completely melted and smooth. I recommend starting with 1 tablespoon of cocoa powder, tasting, then adding more in if you feel it’s necessary. Lastly add in a tiny pinch of salt. Taste and adjust flavor as necessary.
- Top with homemade whipped cream, coconut milk whipped cream (vegan version) or marshmallows. Whatever your heart desires!
- Makes 2 servings.