Colleen’s Famous Hot Chocolate
Lake Champlain Chocolates has been acknowledged as one of America’s Best Hot Chocolates by Travel + Leisure. Why should this matter? You haven’t tasted hot chocolate until you’ve experienced Lake Champlain Chocolates Old World Drinking Chocolate. I frequently drink hot chocolate for breakfast. If you drink it as a meal the calories don’t count, or at least that’s what I keep telling myself! I have a complete system when it comes to making hot chocolate, and B.O.B. Bob thinks I’m absolutely crazy because of this fact!
Lake Champlain Chocolates Old World Drinking Chocolate
Ingredients:
- 4 Tablespoons Lake Champlain Chocolates Old World Drinking Chocolate
- 1 1/2 Cups Non-Fat Milk
- A Dash of Cinnamon
- Whipped Cream
Froth & Pour Hot Chocolate Pot
I absolutely rely on this Froth & Pour Hot Chocolate Pot from Williams-Sonoma. I’ll be honest and tell you that this product sucks, and has caused many irate conversations on my part with Williams-Sonoma customer service representatives and store employees. (Notice my review did not even make it on the site; they must not have appreciated the foul language used by me, when giving them my assessment of their P.O.S. merchandise!) Take that battery-powered whisk and throw it out the door, stomp on it, run it over with your car, because it’s not going to work more than two weeks. The pot itself on the other hand, is one of the best inventions ever created. It is the only container that I have ever placed in my microwave containing liquid, which has never allowed the liquid to either boil over or explode. It also has a silicone wrap surrounding it, which makes the pot cool to the touch even after heating it in the microwave.
Crosby & Taylor “Cocoa Scoop”
Directions:
1. To make the hot chocolate, I measure out 4 Tablespoons of Old World Drinking Chocolate using what I like to call my “Cocoa Scoop,” and place it in the chocolate pot. My pewter scoop is actually a coffee scoop, made by Crosby & Taylor; which makes me smile every time I glance at it. The one I currently use has been discontinued, and was a gift to me from my big brother Matt. It hangs from a little star hanger, and reminds me to always attempt to reach for the stars. I also have this Bird Coffee Scoop and Hook, which is currently available on their website; but I don’t use it nearly as often. (Crosby & Taylor pewter and stoneware goods make wonderful gifts, and will soon become family favorites!)
1 1/2 Cups Milk
2. Everyone has their own opinion when it comes to what type of milk they prefer to drink. I opt for non-fat or skim milk, simply because it’s what I’m used to. I measure out 1 1/2 cups of milk, and pour it into the chocolate pot. You can’t actually see that well into the pot to know how much milk is in there, so I find that measuring makes a more consistent hot chocolate. Place the pot in the microwave and heat for 2 1/2 minutes. Remove the pot from the microwave, which will not be hot to the touch, due to the silicone wrap on the chocolate pot.
A Dash of Cinnamon
3. This is when I like to add a dash of cinnamon; I think it makes the hot chocolate taste even better.
Pampered Chef Mini-Whipper
4. Then I use my Pampered Chef Mini-Whipper to make the hot chocolate frothy, because I threw the original whisk that came with the chocolate pot against the slate walk outside of our house in a fit of rage. This Mini-Whipper is the best whisk I have ever used, and I’ve tried them all! B.O.B. Bob surprised me with this Milk Frother for Christmas, because he got tired of my Williams-Sonoma rants. It’s a neat little gadget, but if you don’t use it properly milk goes flying everywhere. Brenna can tell you all about that lovely experience!
Naked Hot Chocolate
Cabot Sweetened Light Whipped Cream
5. All that’s left is to pour the hot chocolate into a mug, and then top it with either whipped cream or marshmallows, unless you happen to be one of those weird people that prefer naked hot chocolate. I’m a whipped cream type of girl, and a picky one at that. I have been known to make a special trip to Trader Joe’s just to purchase a can of Cabot Sweetened Light Whipped Cream, because they are the only store I’ve found in the area that sells it. It doesn’t have a chemical taste like some of the other brands that I have tried in the past. The little bit of whipped cream that I do use, more than makes up for my using non-fat milk, adding just a touch of creaminess.
Brenna Going Crazy Over the Smell of Hot Chocolate
Suggestions:
- Substitute 4 tablespoons of finely chopped quality chocolate in place of Old World Drinking Chocolate. You may have to add a bit of sugar, depending on which brand and type of chocolate you use.
- Place the chocolate, milk, and cinnamon into a small saucepan, over medium heat; stir constantly. Remove from heat when the milk has been thoroughly heated, and the chocolate has completely melted.
- I don’t suggest heating the milk and chocolate in a microwave, unless you have a Froth & Pour Hot Chocolate Pot. It’s really not worth the chance of having to clean molten chocolate and scalding milk out of your microwave.
Improvements:
- Try adding a 1/4 Teaspoon of Rodelle Organics Organic Chocolate Extract.
- Add a pinch of cayenne for Mexican hot chocolate.
- Click HERE to see how to make frozen whipped cream cut-outs.
Don’t Forget to Enter the Rodelle Organics Chocolate Extract Giveaway – Deadline Ends February 1, 2014 ENTER HERE
Faith, Hope, Love, & Luck
-Colleen
