How do you say “coconut dark chocolate hot chocolate” without having it sound silly? I am struggling mightily. Maybe “coconut dark chocolate hot cocoa” to avoid redundancy? But technically this isn’t hot cocoa, because it’s made with actual chocolate and not cocoa powder…we’re gonna go ahead and just omit one of the “chocolates” and sacrifice accuracy and thoroughness to brevity.
It’s December 1st, friends. Haters will say you can’t celebrate Christmas before Halloween, next-level haters will say you can’t do it before Thanksgiving, and truly cruel people will say you can’t celebrate before December, so GUESS WHAT?! They can all take several seats, because it’s officially Christmas season, bitches! (Definitely not going to regret writing that sentence on a blog my parents read.)
Now before you read the title of this post and go assuming that I am a bougie hot chocolate snob, I want to be very clear– Swiss Miss is what I grew up drinking, it’s great, and I am very willing to have a lengthy argument with anyone who says otherwise. But as I begin the moving process, I’m discovering lots of forgotten items in the recesses of my cupboards. Among them is a giant box filled with blocks of very nice dark chocolate. The minute I fished that treasure chest out of the back of the shelf I can only reach by kneeling atop the counter, I knew there was some first-rate hot chocolate in my future.
Much as I love Swiss Miss (see above), I have to admit, this stuff is in a whoooooole ‘nother league. It’s creamy (thanks, coconut milk) and indulgent as all get-out. This is not a hot chocolate for guzzling quickly in between wintry outdoor activities. This is a hot chocolate for sipping in a languid fashion after your skiing/snowshoeing/etc. is done. Preferably while curled up under an exceedingly fluffy blanket next to a roaring fire someone else has built, if you can swing it. Indulgent as it feels, though, it takes about 5 minutes and a handful of ingredients to make. And we all know that fake fancy is the best kind of fancy.
I wonder if I will stop feeling that way once I’m no longer in my 20s and am maybe more financially secure?
…Nah.
Coconut Dark Hot Chocolate
Makes 4 servings if you’re less selfish than yours truly
- 3/4 c. Coconut Milk (go for the full fat y’all, this is not the time for self-deprivation)
- 1 1/4 c. Milk
- 4 oz. Dark Chocolate, coarsely chopped
- 2 T. Sugar
- Pinch of Salt (a pinch of salt is what separates decent hot chocolate from the truly blissful)
- Cinnamon, Cayenne, or Curry Powder, to taste (optional)
Heat milks in a saucepan over med-low heat until steaming. Whisk in sugar, chocolate, and salt until all ingredients are fully dissolved. If you’re feeling a little less traditional, whisk in a tablespoon or so of the spice of your choosing. Serve with marshmallows because duh.
This is relevant to nothing in this post except that Louie looks like he’s bundled up for an adventure in the Alaskan tundra and I wrote for two seconds about winter activities, but look at the way I have to swaddle him in order to cut his nails. I’m dead.
Law and Lentils 