Big news: I’m officially box free! Yesterday I finally tackled my looming office boxes. As the rain pounded down, I discovered a whole pile of never-been-made recipes while sorting. This one, from a Sweet Paul 2010 holiday issue, particularly tickled my drenched, freezing fancy. While delicious, I thought I’d add some cinnamon sticks to it for some Navidad flare. This decadent hot chocolate seemed like the perfect break from such productivity, don’t you think?
Slightly adapted from Sweet Paul Magazine
5 cups whole milk (use whole milk, I mean, it’s a celebration)
7 ounces good quality dark chocolate (that’s 2 bars, to you and me), chopped
5 teaspoons sugar, or more to taste
4 sticks of cinnamon
Heat the milk, chocolate, sugar and cinnamon sticks in a saucepan over low heat. Whisk occasionally until chocolate is completely melted and milk is hot — careful not to scald. Serve with whipped cream if desired.
If you really want to celebrate, add some Frangelico to it as well.
Note: I added an extra teaspoon of sugar because I used 85% dark cocoa. You may want to adapt your sugar depending on how dark of chocolate you use.
1 cup heavy whipping cream
1 tablespoon sugar
Mix with an electric mixer until light and fluffy. Add a dollop of whipped cream to each cup and enjoy.