Mocha Hot Chocolate
I was snowed in for most of last week. Now, when I say “snowed in,” I don’t mean that I literally couldn’t get the doors open. I could. Although at one point, I opened the front door and a huge icicle fell within millimeters of my face.
So maybe even opening the door was treacherous. More so, my car was absolutely covered with snow and ice, my car battery wasn’t digging the cold, and the roads were a slick, icy mess.
The extreme wind chills made it unbearable to walk more than a block. Heck, even our mailman stopped delivering for a few days, and I thought the mail was always delivered, rain or shine.
Due to all of these factors, I thought it was best that I just stay home with my little yellow dog and stay warm.
It was only after I decided this that I realized I was snowed in without any hot cocoa mix. Oh, the humanity.
Luckily, I had the fixings for cardamom tea lattes and this little mocha hot chocolate recipe up my sleeve. It’s super easy to make your own hot chocolate, and because it’s made using, you know, real chocolate, it’s super dark, rich and delicious.
Because Ina Garten taught me that anything chocolate can always be enhanced by a little bit of espresso powder, I’ve added that here, too.
Give this recipe a try and you may never need to brave the icy roads to go to Starbucks for a mocha again!
- 6 cups milk (any kind)
- 1/4 cup granulated sugar
- 4 ounces bittersweet chocolate chips
- 1/4 cup espresso powder
- In a medium saucepot, heat milk and sugar to simmering over medium heat, about 10 to 12 minutes. Remove from heat; whisk in chocolate chips and espresso powder until smooth. Serve immediately.
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.