Shari’s Berries sent me some delicious treats. It would have been perfect if we were having guests over. There were three (!!!) mini cheesecakes and twelve chocolate covered strawberries. Since it’s just the two of us, we decided to make a date night (at home) out of the dessert and devour them ourselves. Champagne would be a romantic drink to mix with cheesecake, chocolate and strawberries. However, we won’t be popping any bottles of champagne for at least another four months. I decided to make a hot chocolate instead. My husband got his with a splash of amaretto.
This hot chocolate is so thick and rich you can actually serve 4 in smaller tea cups instead of coffee mugs. The spices add a nice fall or winter flavor to the drink.
I actually made this with rice milk but the process with any other milk would be the same. You don’t want a rapid boil. You want the chocolate to slowly melt and allow the spices to combine. Also a rapid boil could possible make the milk, especially real milk, boil over and burn. Not tasty.
As tomorrow is Thanksgiving, I wanted to give thanks to all that follow this blog. I appreciate your support and hope you have a delicious holiday!
- 2 ounces Bittersweet Chocolate
- 2½ cups Milk (or non-dairy milk substitute)
- 3-5 tablespoons Sugar (depending upon your desired sweetness)
- 1 Cinnamon Stick
- ¼ teaspoon Whole Cloves
- 1 Star Anise
- ½ teaspoon Vanilla Extract
- splash of Amaretto (optional)
- Combine the chocolate, milk, sugar, cinnamon, cloves, anise and vanilla in a saucepan over low heat.
- Slowly bring to a slow boil and then turn down to low.
- Let simmer for about 5 minutes while stirring frequently.
- Remove the cinnamon stick and then strain into serving cups or mugs.
- Add a splash of amaretto if desired.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!