Winter Indulgence: The Art of Crafting a Perfect Cup of Hot Chocolate

In the harsh dead of winter, there are but few escapes thankfully hot chocolate is one of them.

Now that we've crossed the midpoint of the holidays and successfully navigated through Christmas, we find ourselves entering the harshest phase of the winter season.

Post-holidays can be an auspicious moment to reset for the new year or simply take a step back after the commotion of festive gatherings. Despite my abundant holiday spirit, I typically find myself disliking winter due to its cold, dark, and, particularly in the Pacific Northwest, wet conditions.

The combination of inclement weather and noticeably shorter days often leaves me yearning for the arrival of spring. (And why do we still have to deal with the time change?)

Whether I'm fully embracing the holiday spirit or not, winter should be a season of comfort and joy. To me, there's nothing more comforting and joyous than indulging in a decadent cup of hot chocolate.

This is the exact cocoa I use in my recipe. It’s available on Amazon

Numerous cultures worldwide have their own take on this cold weather delight. Today, I'm excited to share with you—yes, it's a free gift—my recipe for the ultimate cup of hot chocolate. The secret to achieving perfection in this hot chocolate lies in using high-quality ingredients, and it's worth noting that this is not a low-calorie treat.

When I say that various cultures have their unique hot chocolate versions, I'm referring to the fact that nearly every country on Earth has its own variation of a warm, sweet chocolate beverage.

For example, consider the Mexican hot chocolate, a well-loved variant that tends to have a coarser texture compared to other renditions. It is typically infused with warm spices such as cinnamon or ancho chili powder.

Italian Cioccolata calda is renowned for its rich and creamy chocolate flavor. In Argentina, their hot chocolate involves melting any kind of chocolate into a cup of hot milk, making it perfect for the chocoholic in all of us.

Cooking My Hot Chocolate

Viennese hot chocolate, on the other hand, is celebrated for its luxurious and thick texture. This version distinguishes itself by incorporating an egg yolk into the traditional chocolate and milk blend, resulting in a concoction that resembles the richness of warm chocolate pudding. The mere thought of this is making me long for chocolate right about now.

During the holiday season, my goal was to craft a superb cup of hot chocolate for my wife, and I believe what I concocted comes remarkably close to chocolate perfection. Here is the recipe for what I consider the ultimate cup of hot chocolate:

Ingredients:

• 1 Cup Whole Milk

• 2 Tablespoons Cane Sugar

• 2 Tablespoons Dutched Cocoa Powder

• Pinch of Salt

• Splash of Half N Half Or Heavy Cream

• Marshmallows (Optional)

Heat milk in a saucepan over medium heat, add the sugar and salt then stir. When the milk, sugar, and salt mixture is warm to the touch and the sugar has dissolved add the cocoa powder and whisk until fully amalgamated.

Pour into your favorite cup with a splash of half-n-half or heavy cream. Add Marshmallows if desired and enjoy!

Note: To make this non-dairy use coconut milk or for a richer non-dairy experience use coconut cream. You can use Monkfruit sweetener in place of cane sugar and it’s just as good. The coconut cream version of this may be even better than the original, I suggest you try it both ways.

My Wife’s Actual Cup of Hot Chocolate