When life presents you with a bone-chilling day, make cocoa. Honestly, it is that simple as far as I am concerned. Cocoa rights a lot of wrongs in my book. My family loves to go skiing however, I am perfectly happy sitting in the lodge but the fire sipping hot chocolate. While I am on the road traveling all over the world, I am amazed at all the different ways hot chocolate is prepared. In France, it is all about the slow sipping of a thick pudding drinkable beverage. Germany serves rich, creamy hot chocolate with a focus on dairy and in Belgium, it is truly a celebration of chocolate. Mexico swerves a bit by adding cinnamon and hot red pepper to their version of hot chocolate. No matter where you go, hot chocolate can be found on the menu.
This recipe merges the love affair of rich cream, high-quality chocolate, and southern baking go-to. My best friend made this for me, and I immediately asked for the recipe. Her creation is a cross between “sipping” chocolate and a cup of your Mom’s hot cocoa. Let me know what you think!
Mandy’s Killer Cocoa
15 oz bittersweet or semi-sweet chocolate chips (I use Ghirardelli)
2 quarts half and half
1 can sweetened condensed milk
2 teaspoon vanilla extract
dash cinnamon
Cook all ingredients on low heat in a large saucepan until warm and the chocolate has melted. Carefully use a ladle to pour into mugs. Top with whipped cream or marshmallows.
**Variations**
Peppermint – add 1 teaspoon of peppermint extract.
Mocha – Add 1 cup hot expresso.
Peanut Butter – stir in 2 tablespoon creamy peanut butter
Mexican Hot Cocoa – stir in 1 teaspoon cinnamon and 1/8 teaspoon red pepper
Speculoos/Cookie Butter- stir in 2 tablespoons cookie butter