My Decadent Hot Chocolate Recipe
Many years ago, when my children were very little, I would read to them The Polar Express. It’s a wonderful classic Christmas story about a young boy who boards a train and embarks on a journey to meet Santa Claus at the North Pole. In one part of the story, they describe the most delicious hot chocolate which is “as thick as a chocolate bar.” This description inspired my signature hot chocolate. Make this lovely recipe for friends and family over the holiday season - it’s a hit with children especially.
Ingredients:
Enough full cream milk to fill as many mugs as you’re serving
Good quality hot chocolate, I use Williams Sonoma Double Dark Hot Chocolate
Half-cup to one-cup cream
One candy cane
Mugs of your choice, I use Rifle Paper Co. Christmas mugs
Instructions:
Your first step is to measure out the correct amount of milk. Pour enough milk into each mug so that the milk is maybe an inch or half an inch from the top. Pour the milk from your mugs into a saucepan, and set it to a low heat. You’ll want to heat the milk slowly to avoid burning. Stir with a wooden spoon every minute or more.
While the milk is warming, it’s time to whip your cream. Whip enough so that each hot chocolate will get one large dollop. Now take your candy cane from its wrapper, and place in a small plastic bag. Place the bag on a chopping board, and hit with a rolling pin until you have shards of candy cane. Don’t worry about it not being too fine, you’ll want a rustic finish.
When the milk has reached your desired temperature, keep it on the element slightly longer and mix in 6 to 8 teaspoons of hot chocolate mix per cup. So if you’re making enough for two cups, you’ll want 12+ teaspoons. Mix all together with your wooden spoon, and remove from the heat.
Gently pour your hot chocolate into each mug, and place a dollop of whipped cream into the centre. Sprinkle your crushed candy cane over the dollop of cream.
Enjoy xx