Happy Monday lovelies! It’s been quite a celebratory weekend in the world of the Godmother, culminating with Princess A’s first birthday party yesterday. Can you believe it’s been almost a year already? We were so blessed to celebrate the day with family and friends-who-basically-are-family, and one birthday girl who was awake for most of the party, but never actually made it through a singing of Happy Birthday. 😉
We were so exhausted after the party and very glamorously crashed on the couch at the late late hour of 5:45 pm. In my mind, I had envisioned a slightly different itinerary more along the lines of a relaxing evening around the Christmas tree with some homemade hot cocoa. I love homemade hot cocoa made with real chocolate. I can control the sweetness and the kind of chocolate we use and it always tastes incredible.
My only problem with making hot cocoa from scratch at home has always been scaling. There are some fabulous slow cooker hot chocolate recipes on various website that are great for parties, but our tiny household where we even share mugs doesn’t lend itself well to a crock pot full of chocolate, and I rarely plan hours ahead for hot chocolate anyway. So a few years ago, with a little scaling, I simplified to three ingredients which I usually just eyeball, and started making our hot cocoa in minutes on the stove top.
The trick to making perfect hot cocoa on the stove top is heating the milk over a medium low heat, not letting it ever come to a boil (that way you avoid that icky milk skin), and not using chocolate chips. Chocolate chips have a coating that helps them keep their shape during baking, but that makes them less-than-ideal for melting. You’ll want to use baking chocolate, also called coverture chocolate, instead. This is the same kind of chocolate used for making ganache, and is designed to melt beautifully. In a pinch, I have also used a good quality chocolate bar (plain of course). Over the past two years though, I’ve been stocking either the Callebaut callets or the Guittard wafers in our kitchen because I don’t have to chop them before melting. If you use a bar, be sure to chop it since big chunks don’t melt well and you’ll have to maintain the milk temperature longer, which increases the risk for scalding.
Once the chocolate is melted, you just sweeten to taste, pour into mugs, and enjoy! We really enjoyed topping ours with homemade vanilla bean marshmallows (recipe here). *We typically use organic 1% milk, dark chocolate, and 1.5 tbsp condensed milk for our hot cocoa.
*I have made this with almond milk too, and the same caveats about temperature apply, although you won't get a skin on the almond milk. The texture just becomes grainy. So keep it low.
*We typically use organic 1% milk, dark chocolate, and 1.5 tbsp condensed milk for our hot cocoa.
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Disclaimer: This post is not in any way sponsored by Callebaut or Guittard, but it does contain affiliate links to Amazon from which I would make a small commission should you choose to purchase. Any commission made helps defray the cost of operating the Goodie Godmother blog and I thank you for your support.
On another note, should you know anyone at the community partnership department of either chocolate company looking for blog partners, please pass along my information because I would love to work with them! 😉