Sugar Savvy

Although winter is officially over, the cold weather hasn’t quite ended for some of us. And not many things go better with cold wintry weather than hot chocolate. Like some, I grew up thinking if I wanted hot chocolate it had to be Swiss Miss. I mean, who else makes hot chocolate, right? It didn’t take many years before I realized that I was always given Swiss Miss because it was the easiest, not necessarily the tastiest. Don’t get me wrong, in a pinch when I’m craving hot chocolaty goodness, I’ll still drink it.

In all honesty, my hot chocolate recipe isn’t much more difficult or time consuming than making a cup of the instant stuff. But it definitely tastes better, that’s for sure. My recipe is really just a basic guideline with many possibilities. Choose whatever type of chocolate you prefer; I used Ghirardelli dark and milk chocolates. I recommend using at least whole milk for a rich and indulgent treat. After all, isn’t the calorie count thrown out the window when you melt the chocolate bar? I think so!

Chocolate Bar In A Cup - Hot Chocolate
Serves 1

2 oz chocolate of your choice, finely chopped
1 cup heavy cream or milk

In small saucepan, over medium-low heat, slowly warm cream/milk. Make sure not to bring it to a boil. When almost hot to the touch, add chopped chocolate. Whisk until chocolate melts into the cream.

*If desired add a sprinkling of cinnamon, a splash of vanilla or Grand Marnier etc.

Place in mug, and if desired top with whipped cream.