Nothing beats sipping a hot, soothing beverage after a day of choosing the perfect Christmas tree or lobbing snowballs in the backyard. Teas, hot toddies, coffees, and mulled ciders certainly can fit the bill, but a mug of rich hot chocolate is a holiday season staple.
Hot chocolate can be whipped up quickly from premade packets, but many of those packets are loaded with sugar. Chocolate lovers should have a reliable hot chocolate recipe to lean on when the moment is right. This recipe for “Real Hot Chocolate” from “Chocolate” (Parragon) by the editors of Love Food is sure to please.
REAL HOT CHOCOLATE
Serves 1 to 2
11⁄2 ounces semisweet chocolate, broken into pieces
11⁄4 cups milk
Chocolate curls to decorate
Place the chocolate in a large, heatproof pitcher. Place the milk in a heavy-bottom saucepan and bring to a boil. Pour about one-quarter of the milk onto the chocolate and leave until the chocolate has softened.
Whisk the milk and chocolate mixture until smooth. Return the remaining milk to the heat and return to a boil, then pour onto the chocolate, whisking constantly.
Pour into warmed mugs or cups and top with the chocolate curls. Serve immediately.