Whether you find winter a time to curl up in front of a fire, or a time to get outside and enjoy the snow, we’ve got you covered. Pour yourself a steaming mug of food editor Julie Van Rosendaal’s hot chocolate (below) and read on! Use a really good-quality chocolate, like Bernard Callebaut, Lindt or Scharffen Berger. Blend it with a hand-held immersion blender to emulsify the chocolate and milk, and make it perfectly smooth.
1/4 cup sugar, 60 ml
1/4 cup cocoa, 60 ml
1/4 cup water, 60 ml
3 cups 2% or whole milk 750 ml
4-6 oz. semi or bittersweet
chocolate, finely chopped
1. In a medium saucepan, whisk together the sugar and cocoa until no lumps remain. Whisk in the water and milk and set over medium heat; whisk occasionally until the sugar is dissolved.
2. Increase the heat to medium-high and bring the mixture to a simmer. Remove the pan from the heat and whisk in the chocolate. If you have one, blend in the pot with a hand-held an immersion blender, until smooth and frothy.
Serve immediately; rewarm if needed.
For Peanut Butter Hot Chocolate, reduce the chopped chocolate by half and add 1/4 cup smooth peanut butter along with it; let stand and then whisk or blend until smooth.