This homemade mix makes an incredible thick, rich hot chocolate, best served in espresso cups. It’s almost like a drinkable pudding, fragrant with wonderful warming spices. You can add ½ tsp-1 tsp of cayenne for a spicy hot chocolate or add a splash of rum at the last minute for an alcoholic kick.
- ½ cup cocoa
- 2 tsp cinnamon
- 2 tsp dried ginger
- ½ tsp allspice
- ½ tsp grated nutmeg
- 3-4 tbsp sugar
- ½ tsp cornstarch (optional)
- ½ tsp salt
- 1 cup (130g) finely chopped dark chocolate
In a jar, combine cocoa, cinnamon, dried ginger, allspice, nutmeg, sugar, cornstarch, and salt. Whisk. Add your dark chocolate and stir once more.
- Milk. To make this recipe vegan, use almond milk.
- Graham crackers (optional)
- Mini marshmallows (optional)
- Finely chopped dark chocolate (optional)
Heat milk in a pan. For every cup of milk, add 2-3 tbsp of the chocolate mix. Whisk until small bubbles start to form and the mix is well incorporated.
If you don’t eat sugar, do not add it to the mix. You can sweeten your hot chocolate to taste with maple syrup, agave, or honey once it has dissolved into the milk.
To make this s’mores style, lay mini marshmallows on a graham cracker and place at least one rack down under the boiler for 30 seconds. Top the hot chocolate with the warm treat and garnish with a sprinkling of finely chopped dark chocolate.