Hot Chocolate & Whipped Cream

Hot Chocolate

Makes 1 serving

• 1 cup milk
• 2 tbsp cocoa powder
• 1 scant tbsp (adjust to taste; I lean to less sugar)
• Pinch of salt
• Sprinkle of cinnamon, cardamom, etc as desired

Microwave:

Mix cocoa powder, sugar, salt and any spices in a large measuring cup, microwave-safe large mug, etc.

Add a little bit of the milk to this mixture and stir to form a smooth paste. Microwave 10-15 seconds on high and stir.

Add a little bit more of the milk and mix again; slowly add the rest of the milk while stirring to fully incorporate.

(You can get sloppier with this as you get a better feel for it. The idea is just to minimize lumps of undissolved cocoa mix as much as possible.)

Microwave 1 minute or until desired temperature. Drink as-is or serve with whipped cream or your other favorite topping.

Stovetop:

I guess go through the dry ingredients -> paste -> fully mixed steps in a saucepan and then just heat it up til it’s hot. I never really make it on stovetop.

I make 1.5 servings of this for two people and serve it with a serving of whipped cream each, or a full serving per person if I'm not doing whipped cream.

Whipped Cream

Makes 3 servings

• 3/4 cup heavy whipping cream
• 1/2 tsp sugar
• 1/2 tsp vanilla extract (approx - I always eyeball this)

Chill a glass or metal mixing bowl in the freezer for about 10 minutes. It should be cold enough to help keep the cream chilled as you beat it, without freezing cream to the sides.

Add sugar and vanilla to bowl, followed by cream. Using a large balloon whisk, briskly beat the cream until desired consistency is achieved. Feel free to use an electric mixer, etc, if you prefer, but I like to do it by hand- it’s easier than cleaning an extra tool and I feel like it gives the best control over the final consistency. It’s easy to overshoot and end up with something too stiff from an electric beater.

I like a nice soft whip to go with gingerbread or cake, and firmer peaks for dolloping on top of hot chocolate.