Spiced Hot Chocolate

in Chocolate, Drinks

 

It took me exactly three tries to get home to my parent’s place in Florida.

(Really long story. But I did in fact miss my flight…as I stood near the gate.  Like I said, realllly long story. The tale involves an ear infection and Delta not being so nice. The end.)

But I’m home now, sitting by the Christmas tree sipping on this Spiced Hot Chocolate, so it’s all good.  And tomorrow’s Christmas! And I’m done with all my shopping and presents are wrapped; now the only thing on my to-do list is to make The Pioneer Woman’s Cinnamon Rolls.

Have you made them? Do you have tips? I need ’em!! Did you add chocolate to them? I’m considering it…

I’ve decided to cut the recipe in half, since I don’t need 50 cinnamon rolls in my life right now. New Year’s is soon and I need to fit into something besides my pjs.

Can we talk Spiced Hot Chocolate? Can I also admit how I sorta still love Swiss Miss? I kinda loved the crunchy marshmallows! Is that gross?

Probably…especially when you put it up to this decadent, rich, amazingness.

This was initially supposed to be a Chai Hot Chocolate, but I couldn’t find cardamon at the store, so it quickly turned into Adrianna-improvising-hot-chocolate.  And guess what?! It turned out great!!

It has allspice pods (which I cracked), cinnamon sticks, bittersweet chocolate, a little milk chocolate, and good amount of freshly ground nutmeg.

I threw it in a saucepan and let it simmer for a bit and let it steep…

Then poured it through a strainer…

And got my brother to torch up some marshmallows. He LOVED doing this. Something about dudes and fire. They love it. Weird.

Merry Christmas!

xo,

Adrianna

Spiced Hot Chocolate

Yields 2 servings

Print this recipe!

2 cups of milk (your choice if you want low-fat)

1/4 cup of bittersweet chocolate chips

1/4 cup of milk chocolate chips

1/4 teaspoon of allspice pods, cracked

2 cinnamon sticks

1/8 teaspoon of freshly grated nutmeg

Marshmallows or Whipped Cream for serving

Combine all of the ingredients in a small saucepan (minus the marshmallows, of course) and bring to a low simmer while you whisk frequently.  If you would like it more chocolatey, add a bit more.

Take off heat and cover–steep for 5-10 minutes.  Strain hot chocolate and top with toasted marshmallows or whipped cream.  Yum!

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