Rich and Creamy Hot Chocolate
Homemade hot chocolate is extra special with Cheatwood’s Pure Raw Honey, Griffin’s Vanilla and a dash of dried ancho chile powder. Using quality Bedre Chocolate is the key to this recipe.
Ingredients
- 2 cups Hiland Whole Milk
- 1 tablespoon Cheatwoods Pure Raw Honey
- 1/4 tablespoon Griffins Vanilla
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon dried ancho chile powder
- 2 Bedre Dark Chocolate Bars, chopped
- Garnish with freshly whipped Hiland Cream, grated chocolate, cinnamon, ancho chile or marshmallows
- In a small saucepan combine the milk, honey, cinnamon and ancho powder, and heat over medium. Keep an eye on this, as it can boil over.
- Break up the chocolate bar into a small microwaveable bowl, microwave for 20 seconds then stir. Repeat until the chocolate is relatively smooth.
- When the milk just begins to simmer, remove from heat, whisking in the melted chocolate. Whisk vigorously for 1 minute or until smooth. Serve with garnish.