I am a dark chocolate kinda gal. Life is too short to have a watery, grainy, burnt, or super sweet hot chocolate. My favorite hot chocolate is my personal recipe, which of course, has its secrets.
The Scrumptious Secrets?
Maple Syrup
If it's raining, snowing, or you are craving chocolate, it's time for a Maple Hot Chocolate.
The Recipe
Maple Hot Chocolate
Time: 10 minutes Yields: 1 cup of hot chocolate (if you have a big mug, add half the recipe)
Ingredients
- 1 cup Milk (I used 2% - almond or soy milk are good too)
- 1 1/2 Tbs Unsweetened Cacao
- 1 1/2 Tbs Maple Syrup
- 1/4 tsp Vanilla Extract (I always add an extra drop)
- 1 tsp Your Favorite Caramel (I used Salted Bourbon from Fat Toad Farm)
- Dash of Sea Salt
- Whipped Cream
Tip
For those who prefer milk chocolate, only use 1 Tbs of Cacao and 1.5 Tbs Syrup.
Directions
Bubbles are from stirring the chocolate mixture.
- Put milk in a small to medium saucepan on medium to medium-low heat.
- Add Cacao, Syrup, Vanilla, and Salt. Use a whisk to blend the ingredients together.
- Stir occasionally. The key is to make sure you don't burn the chocolate. MAKE SURE THE MILK NEVER BOILS
- Once it begins to steam and smell super scrumptious, pour the hot chocolate into your mug.
- Add Whipped Cream and drizzle caramel on Whipped Cream. Feel free to add a little extra Sea Salt on top.
- Enjoy! And try to take small sips :p
Additional Tip
Feel free to add a shot of espresso or something a little harder (i.e. Frangelica).
Fat Toad Farm's Goat's Milk Caramel Drizzle
A Snow Day Hot Chocolate with an extra dash of Sea Salt