Take a sip of this unbelievably rich hot chocolate and you’ll discover how great slow-cooking can be for hot chocolate.
- 4 oz. unsweetened chocolate, chopped
- 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
- 1 (14-oz.) can sweetened condensed milk (not evaporated)
- 2 quarts (8 cups) milk
- 1 tablespoon vanilla
- Whipped cream
- Miniature marshmallows
- Miniature semisweet chocolate chips
- Chocolate cookie crumbs
- In 3 1/2 or 4-quart slow cooker, combine unsweetened chocolate, chocolate chips and sweetened condensed milk; mix well.
- Cover; cook on High setting for 30 minutes, stirring every 10 minutes or until chocolate is melted.
- With wire whisk, stir in 2 cups of the milk until smooth. Gradually stir in remaining 6 cups milk and vanilla.
- Cover; cook on High setting an additional 2 hours or until hot.
- Just before serving, stir mixture again with wire whisk. Reduce heat setting to Low; have guests ladle hot chocolate into cups and top as desired.
This is a great way to warm up as a family after an awesome winter outing. Or make it up before and pour it in a thermos to keep your warm while out and about.
- 3 cups whole milk
- 1 cup evaporated milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 2 tablespoons cornstarch
- Pinch of ground cinnamon
- In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.
- Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.
- Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick.
Nom, nom, nom… sipping chocolate.
More than a thousand years ago, chocolate was consumed one way: Mesoamericans fermented and roasted cacao beans, ground them up, blended them with spices, added water, and whipped it into a thick froth. “It was very bitter,” says Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. Though shops in Mexico and Europe have continued to offer similar, sweeter versions of sipping chocolate, Americans are only recently rediscovering its pleasures, thanks to the burgeoning chocolate movement.
“Chocolate is the new craft beer,” says Todd Masonis, cofounder of Dandelion Chocolate in San Francisco. Like brewers, chocolatiers want to transform the whole industry, including the drinkable stuff. Shops and coffee bars around the country are now offering $5-and-up glasses of sipping chocolate—both the thick, sweet, European-style drink, made with milk, and the more bitter, water-based Aztec- and Maya-style libations.
Part of the boost in popularity comes from studies that have explored chocolate’s health benefits. Over the past several years, cocoa has been found to have more flavonoids—a type of antioxidant—than red wine or green tea, to lower blood pressure and bad cholesterol, and even to ease perceived soreness after a workout.
“There used to be chocolate houses on every corner,” says Masonis. “Anyone who tries it can see that chocolate has the potential to rise again.”