That's what I'm going to name my punk-rock band - Hot Chocolate Explosion.
This is just today's food blunder -- my microwave-warmed hot chocolate bubbling all its rich goodness onto the plate of the office microwave. I salvaged enough to satisfy my chocolate-craving taste buds, but I may have to make another batch for tomorrow, whereas upon heating I will pay more attention.
Hot Chocolate (no explosion):
For 1 serving
1 1/3 cups milk, skim to whole (cream if no one is looking)
1 tablespoon cocoa powder (I just used Hershey's Dark, nothing fancy)
1 teaspoon cornstarch
Sugar or Honey to taste (I like the wang of honey in my hot chocolate)
Scrapings of a vanilla bean or a dash of vanilla, optional
Dash of cinnamon or nutmeg, optional
Whisk cocoa powder and cornstarch together in a saucepan. Add milk, whisking the entire time, and bring mixture to a simmer. Let simmer, whisking periodically, for about 3 minutes or until a touch thickened. Add sugar or honey to taste and embellish optional vanilla and optional dash of cinnamon or nutmeg. Pour into a mug and enjoy!
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2 comments:
Oooh, what a good way now for me to make hot chocolate. Instant mixes have powdered milk (hurts my stomach) and now I can do this recipe and use my lactose-free milk. Yee-haaawww!
Oh I feel for you and your LI. :( But using the straight cocoa powder will work nicely and it has loads of antioxidants. Oh yes, and this does make one dark hot cup of chocolate. You may want to scale up on the LC-free milk or down on the cocoa powder.
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