Hot chocolate. A cozy way to get started on a foggy, rain-droppy morning. As our occasional quart of chocolate milk was a distant memory, I made up a batch the old fashioned way…milk, cocoa powder, and a couple teaspoons of sugar. “Mommy! This is really good — like Peet’s coffee!” (I consider that quite a compliment, even if Blue Bottle has replaced Peet’s in my caffeinated heart.)
Stirring over the warmth of the stove, I got to thinking about sugar. At 4g/teaspoon, even with a marshmallow, this hot chocolate delivers 1/3 the sugar of store-bought chocolate milk, and tastes even better.
Hot Chocolate
serves 2
serves 2
12 ounces organic milk
1 tablespoon unsweetened cocoa powder (Rapunzel organic was yummy)
2 teaspoons unrefined cane sugar
dash of vanilla
1. Place all ingredients into a small saucepan and whisk until it comes to a boil. Top with whipped cream or a marshmallow.
