By Michele L.
We’re officially 19 days into winter, but it feels more like 100 days. And if you’re anything like me, you need a big mug of something to take the chill off your bones and warm up your soul. This spiced cocoa is great with breakfast, a perfect afternoon pick me up, or even an after dinner treat!
For this recipe I choose to use Baker’s brand chocolate: a high quality brand used by, you guessed it, bakers. You can absolutely use any brand you like, but remember: the higher quality chocolate the more rich your cocoa will be.
The spices in this recipe serve a number of purposes. Cinnamon, ginger, and cardamom (along with many others) are known as warming spices. Not only do they make the drink a step up from your everyday hot chocolate, but also add to the overall warming effect of the cocoa. They’re also a call back to last month’s holiday treats, making it feel even more special.
I recommend serving with a generous amount of whipped cream and a sprinkle of spices. This time we used good ‘ol whipped cream in a can, but you could absolutely make your own. I’ll be sharing my recipe for homemade whipped cream down the road.
So whip yourself up a batch, curl up with your coziest blanket and a good read or a binge worthy show, and feel the winter chill melt away.
Spiced Hot Cocoa
Makes 4 Cups
Prep time: 0 Minutes
Cook Time: Approximately 15 minutes
- 3 Cups of Milk
- 1 Cup of Half and Half
- 1 Cup of Dark Chocolate Chips
- 1 Cup of Milk Chocolate Chips
- 1/2 tsp Ground Cardamon
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1 pinch of salt (1/8 tsp)
- 1 tsp Vanilla Bean Paste (vanilla extract works as well)
- In a saucepan, heat the milk and half & half on medium heat to simmer—do not boil.
- Reduce heat to low
- Add the chocolate chips, spices, and pinch salt
- Whisk until the chocolate is completely melted and smooth, roughly 2-4 minutes.
- Remove from heat, add vanilla
- Serve with whipped cream or marshmallows (optional)