Rich and Creamy Hot Chocolate
2 cups Hiland Whole Milk
1 tablespoon Cheatwood’s Pure Raw Honey
¼ teaspoon Griffin’s vanilla
⅛ teaspoon ground cinnamon
⅛ teaspoon dried ancho chile powder
2 Bedre dark chocolate bars, chopped
Garnish with Hiland freshly whipped cream, grated chocolate, cinnamon, ancho chili or marshmallows
Step 1In 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.
Step 2Break up the chocolate bar into a small microwaveable bowl, microwave for 20 seconds then stir. Repeat until the chocolate is relatively smooth.
Step 3When 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.