The extreme cold weather is continuing its run in the DC area. It’s not all that bad though. Earlier this week I used the snow as a convincing excuse to spend an entire afternoon in yoga pants binge-watching Downton Abbey (the best part of signing up for Amazon Prime, in my opinion).
Also, the recent snow days and temperatures hovering around 11 degrees inspired me to make this winter treat. I’ve never made hot chocolate from scratch and, now that I’ve tasted this, I don’t think I will ever go back to the little Swiss Miss packets.
I had most of the ingredients already and decided to include some additional flavor by using one of the remaining vanilla beans from my Vanilla Infused Vodka project.
Hot Chocolate Recipe
- 2 Tbsp unsweetened cocoa powder
- 2 ounces dark chocolate chips
- 1 Tbsp sugar
- 2 cups milk
- 1 whole vanilla bean
Place the milk (I used almond milk, but you can use a combination of your favorite milk and half-and-half or cream) in a saucepan over medium heat. While it’s heating, split one vanilla bean lengthwise into two halves and scrape the inside of the pods to get the vanilla seeds. Add the vanilla seeds and pod to the milk and mix to incorporate the vanilla flavor.
Once the milk begins to simmer, remove the pan from the heat. Add the dark chocolate chips (bittersweet or milk chocolate will work too) and cocoa powder and mix to combine. Once the chocolate chips are melted, add the sugar and whisk together.
Place over low heat and reheat gently before serving. Pour into your favorite cup, top with marshmallows, and serve immediately.