Unless you’re buying those expensive boxes of real hot chocolate (just ground up chocolate with spices for $15 an ounce!) you’re missing out on the most luscious, creamy, and rich real thing – perfect for curling up under a blanket and knitting with.
The best part? It’s easy.
1 package of chocolate chips (whatever you like – I use Ghiradelli because it’s what’s in the house.
Cream or milk (to taste – I use about 1/2 qt for my big batch)
Pinch of cayenne pepper or 1 t vanilla extract.
Heat in a small saucepan, and stir, careful not to burn. Serve warm in mugs. (Optional garnish – shavings of chocolate, marshmallows, or cayenne if you like it extra spicy.)
I use Mimicream, which is a vegan, gluten-free cream substitute – and also much cheaper than real cream! It does, however, use hazelnuts and almonds if you’re allergic. Mine was in the non-refrigerated soymilks aisle for about $2.50 – the same amount of real cream would have been $7, and this adds a rich, lightly nutty taste. (Don’t get the non-refrigerated Almond Milk though, it’s terrible.)
