My craving for hot chocolate reached an all-time high today.
All I had in the pantry were some dark chocolate mini chocolate chips, so I consulted Google for a recipe.
Turns out, some desperate woman (probably) like me didn’t have the usual ingredients on hand and figured she could melt those little poops into an elixir.
She wasn’t wrong.
I turned her recipe into my own: Hello, spicy!
Guittard 72% cacao mini dark chocolate chips have less sugar and higher cacao content than most chocolate chips making it a healthier option.
It’s so delicious and such a treat. Perfect for these chilly winter days.
And I’m thrilled with the performance of my new favorite saucepan! Recommended by Tieghan Gerard of Half-Baked Harvest.
Cheers to a delectable day!
Deborah
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Ingredients
One cup whole milk
1 tablespoon sugar (I use raw turbinado sugar)
2 heaping tablespoons mini chocolate chips
1/4 teaspoon ancho chili powder (more or less to your liking)
1/4 teaspoon ceylon cinnamon
generous pinch of nutmeg
generous pinch of salt
1 teaspoon vanilla
Instructions
Whisk together milk, sugar, chili powder, cinnamon, salt and nutmeg in saucepan over medium heat.
When hot, add chocolate chips and whisk well in pan.
When the milk begins to move, barely a simmer, remove from heat and mix in vanilla.
Enjoy!
Notes
I use Guittard 72% cacao mini chocolate chips sweetened with coconut sugar which I purchase at Sprouts. Since it has less sugar than regular chocolate chips, I add raw sugar. If you use regular chocolate chips you may need to reduce the additional sugar.
My all-time favorite saucepan works well for this recipe.
Pictured: I purchased the cup in Montmartre, a small artist's town at the top of Paris, France. The
sauce pan's lid serves double duty—as lid and trivet.