What to do when its supposed to be -32°?

Besides standing in your kitchen with all the elements of your stove turned on, and your oven cranked to "BROIL" ... You can make your own warm cup of hot chocolate!

Packaged hot chocolate has waaaaay too much sugar in it for my liking
, so I resort to my own devices to make a cup of cocoa.

Depending on how much of a hurry I am in, I usually use one of two different methods. The first is a pretty quick "git-r-done" (... sorry) method, while the second is much more fun and a good way to kill time.


Ingredients w/ quantities
  • Fry's (or equiv. unsweetened) cocoa. (1 1/2 tbsp.)
  • Milk or Cream, or both. Anywhere from Skim to Half & Half, depending on how dangerous you feel. (Single full mug)
  • Sugar (1/2 tbsp. or to taste)
Instructions (for a single mug)
  1. Fill your favorite mug 3/4 full with the milk.
  2. Microwave the mug and contents for approximately 2 minutes, stirring occasionally.
  3. Measure 1 1/2 tablespoons of cocoa and add it to your mug.
  4. Mix the cocoa until no lumps remain, use a milk frother if you have one!
  5. Measure 1/2 tablespoon of sugar and add it to your mug. Stir until dissolved. Add more if not sweet enough.
  6. I hope you didn't fill up your mug to the top because if you did you probably have cocoa and sugar all over the counter.
  7. Top off the mug with milk for an instant cooldown. If not hot enough, heat for 30 more seconds.

  • Cornstarch (2 tsp.)
  • Milk or Cream, or both (1 1/2 cups)
  • Water (1/2 cup)
  • Fine-quality bittersweet chocolate (not unsweetened), chop/shave finely (10 oz.)
  • Heavy cream or substitute for more milk (1/2 cup)
Optional Ingredients... I guess.
  • Unsweetened cocoa powder (1 tbsp.)
  • Brandy (for extra warmth), or flavored syrup of your choice (optional, but hazelnut is awesome).

  1. Boil water in a 2-quart heavy saucepan.
  2. While the water is heating up, mix cornstarch and 2 tbsp. of milk. Set this aside.
  3. When the water is boiling, reduce heat to low and add the chopped chocolate.
  4. Add a pinch of salt, and by pinch of salt, I mean, actually put your hand in the salt jar and pinch the salt. Unpinch the salt into the boiling chocolaty mix. Whisk until smooth.
  5. Add cream / remaining milk to the boiling mix and increase heat to moderate.
  6. Whisk occasionally until mixture is smooth and heated through.
  7. If you want a richer flavour, add the optional cocoa.
  8. Whisk the cornstarch mixture and then add half to chocolate mixture and simmer until slightly thickened, should be about 2 minutes.
  9. Now for extra fun, you can add brandy (if using) or the flavored syrup (to taste, but don't go overboard!)
  10. Add remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.
  11. Serve!
Enjoy, and stay warm!

1 comment:

  1. First of all, congratulations, you know the way to a girls heart...chocolate! I liked the first method (without water) because for one, my pipes froze over and I have no access to water until my landlord comes over, and two, because it's fast. Let's face it, even though I'd love the stuff from scratch, I'm always on the go (even when it is below 32). However, if your offering to make me a mug, that might be a different story. But be warned, I like my hot chocolate with a little kick...
    My suggestion to your readers: replace half of the cream or milk with the new chocolate mint Baileys ;)