The two things I love most about the fall and winter seasons: hot chocolate and uggs.
This recipe for hot chocolate I picked up while at the Chicago Marriott shindig for the Gingerbread House of Blues unveiling! The original has liqueur but, being a fun-hater I have omitted it. Just joking! But in reality, we don't drink. And I'm not including it.
Hot Chocolate
2 cups Half and Half
2 cups Milk
10 ounces semisweet or milk chocolate, cut into small pieces
Whipped cream, for serving(optional)
Chocolate shavings(optional)
**We got tiny homemade marshmallows in ours, yum!
Directions:
Heat milk and half and half in a pan until it starts to simmer. Using a whisk, stir in chocolate until melted and the milk is frothy. Remove from the heat. Serve immediately with a dollop of whipped cream garnished with chocolate shavings, if desired. Or marshmallows and a candy cane- my favorite.
So easy you can fire that Miss Swiss and feel like Martha herself as you sip your delicious mug of chocolaty goodness. Happy Thanksgiving Eve!
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