Like I mentioned yesterday, I am not a big coffee drinker, but I love me a big cup of hot chocolate. It is my favorite part of having colder cooler weather… Waking on a cold morning and warming up with some hot chocolate. I love it! I love drinking it at home as I read a good book cuddled up on the couch. And drinking it after being out and about in the crisp, cool air Christmas shopping.
So when I was flipping through Paula Dean’s cookbook: The Deen Family Cookbook, and saw this hot chocolate recipe I knew I had to make it. I then saw about 6 other breakfast/brunch recipes that I knew I had to make. That’s when I knew I wanted to feature this cookbook as the CBOM for December and feature breakfast recipes in my count down to Christmas. And while I normally review the CBOM at when I share the first recipe I am going to share the recipes first this week and do the review at the end with the recap.
So back to this hot chocolate. It is absolutely amazing. Rich and decadent. Smooth and creamy. And of course chocolaty heaven!
The Bald Man’s Workaholic’s Hot Chocolate
Printable Version
Prep Time: 8 minutes Cook time: 8 minutes Serves 4
Vanilla Custard:
2 tablespoons cornstarch
2 1/2 cups milk
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
Hot Chocolate:
1 cup semi-sweet chocolate chips
1 cup milk
In a small bowl, sprinkle the cornstarch over 1/2 cup of milk. Whisk to dissolve. Add the sugar and egg yolks and whisk well.
In a saucepan over medium-low heat, bring the remaining 2 cups of milk to a simmer. Pour one third of the hot milk into the yolk mixture and whisk well. Pour the yolk mixture back into the hot milk. Bring it to a full boil, whisking constantly, and cook for about 3 minutes. Remove saucepan from heat and stir in vanilla. Strain the custard through a fine mesh sleeve into a large bowl.
To make hot chocolate, heat milk in microwave in a small microwavable bowl for 45 seconds. Remove milk from microwave and stir in chocolate chips. Stir until all chocolate chips are melted. Pour the hot chocolate into the vanilla custard and whisk together. Divide mixture among four mugs and serve hot. Any leftovers can be refrigerated and reheated.
adapted from The Deen Family Cookbook
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