I rarely drink hot chocolate, but when the craving strikes, I need it right away. While I love the richness and depth, I don't usually make ganache-based hot chocolate unless it's for a crowd. This makes a small batch, using unsweetened cocoa instead of ganache. Quick and simple, this recipe is a great cure for winter blues/packed schedule/urgent chocolate cravings.
A few notes:
-Almond milk is my "milk" of choice, but feel free to substitute with whatever you prefer. Whole and skim milk, as well as coconut, cashew, and oat milks all work perfectly.
-Adjust the chocolatey-ness as needed: if you like really thick, dark hot chocolate, use 2-2 1/2 tablespoons cocoa. For a lighter drink, use just one tablespoon.
-Accidentally go overboard with the chocolate? Not a problem, just add more milk until you reach your desired consistency.
-To sweeten, I use honey or coconut sugar. Use whatever you have, white sugar, brown sugar, etc. Just note that you should use approximately equal parts chocolate and sweetener, depending on your preference.
1 mug's worth of milk
1-2 tablespoons unsweetened cocoa
1-2 tablespoons honey or sugar
pinch of sea salt
1/2 cup heavy whipping cream
2 teaspoons honey or sugar
Heat the milk in a small pot over low heat, until you start to see little bubbles around the edges but it's not simmering yet. Vigorously whisk in the chocolate and sweetener, until they're fully dissolved. Stir in the salt and turn off the heat.
If you'd like whipped cream, beat the whipping cream in a small bowl until it's thick, but still soft, either with a whisk or an electric hand mixer.
Pour the hot chocolate into the mug, dollop with whipped cream, and dust with cocoa powder. Enjoy!