This wasn’t the post I had originally planned for today, but the weather outside being so frightful made me want to share something delightful. We woke up on Saturday to a whopping 27 inches of snow!
After a snowy romp around the dog park with Duke, we all scurried inside for something to warm our bones. I whipped up a quick pot of hot cocoa and made it a little extra special with hazelnut extract. My life with the Englishman has taught me to slow down in all sorts of ways, especially in the kitchen. Waiting for a stockpot of cream and chocolate to simmer is infinitely more satisfying than the beep on the microwave telling me my Swiss Miss is ready. Its the little luxuries in life that make it so wonderful!
- 2 cups of whole milk
- 3-4 tablespoons of cocoa/cacao powder or hot cocoa powder
- Sweetener to taste (when I am using cacao powder, I use coconut palm sugar or raw sugar; when I use the hot cocoa powder, it obviously needs no sweetener!)
- 1-2 teaspoons of hazelnut extract
- Add all the ingredients to a small stockpot and whisk. Turn the heat on low-medium.
- Allow the milk to heat slowly, otherwise the ingredients may scald, burn or curdle. Wait for a little bubbling, or until the hot cocoa is warmed to your liking
- Ladle into two mugs, and top with marshmallows, whipped cream, or chocolate shavings. Enjoy!
- This recipe is equally good with almond or soy milk, although it changes the thickness/creaminess of the final product.
- Almond extract, peppermint extract, and other concentrated flavors make for different, interesting flavors – definitely fun to experiment!