Better than Hot Chocolate: Sipping Chocolate Recipe

It got cold this week! I’m not a fan of the cold, but I do enjoy snuggling up with a blanket and a hot beverage in this weather.

One of my favorite winter drinks, dating back to my childhood, is hot chocolate. (Let’s be honest. What kid doesn’t like hot chocolate?!)

But lately I’ve discovered something new and many times better: sipping chocolate.

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What’s the difference between sipping chocolate and hot chocolate? Hot chocolate, or hot cocoa, is made from just that – cocoa, the fine brown powder derived from the cocoa bean with all the fat removed. Sipping chocolate, on the other hand, is made from real chocolate, and includes the fat. It’s richer, creamier, and amazingly delicious. Much more so than hot cocoa, in my opinion.

While there’s a big trend to avoid fat, it’s a very important part of our diet. As many would argue, the low/no fat trend of the ’90’s (with its accompanying focus on diet foods often high in sugar) is the source of so many health problems in the U.S. If we dropped the sugar, and focused on eating more healthier fats (I’m talking real fats here, not those hydrogenated fats made in a lab that are absolutely terrible for your body), we would be a healthier society.

Anyway, back to my point: sipping chocolate is amazingly delicious! I’ve developed and refined this recipe, and I’m excited to share it with you. It’s just a few simple ingredients, under 10 minutes to throw it all together, and it’s ready to enjoy!

 

Sipping Chocolate Recipe

When I lived in Chicago, I frequently enjoyed Mexican hot chocolate, which packs a bit of a kick. This recipe includes that kick, but the cinnamon and cayenne pepper can be cut or reduced to suit your preferences.

As you should know by now, I highly recommend using a food scale like this one! It cuts down on the work, giving you only 1 dish to clean since you won’t need measuring cups.

Ingredients

  • 1 cup milk (or non-dairy substitute, like almond or coconut milk) – 245 g
  • 1/4 cup chocolate chips (try dark or semi-sweet, or make your own) – 60 g
  • 1 tsp honey – 7 g
  • 1/8 tsp ground cinnamon
  • 1 dash cayenne pepper

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Directions

1. Mix all the ingredients in a small saucepan and heat on the stove, at just under medium, stirring constantly. (Be sure not to let the chocolate stick to the bottom, as it can burn.) The mixture will slowly get darker as the chocolate melts.

file-dec-07-10-47-26-am2. The sipping cocoa is finished just as it starts to bubble, after about 7 minutes. Do not let it come to a full boil.

3. Let cool and enjoy! file-dec-07-10-49-16-am

You can try other variations, too. You might leave off the spices and substitute a 1/2 teaspoon of your favorite extract: peppermint, almond, vanilla, etc.

Now, your homework: give it a try and comment below – how did it turn out? Would you recommend this recipe to a friend?

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