After lunch of leftover panko chicken with lemon sauce (you had better believe that’s going to be a post down the road), I hung out and watched full house, and pondered my hot chocolaty failure.
I wanted to balance out the super sweet white hot chocolate and hide the terrible quality of the chocolate chips somewhere, but as I mentioned in my last post, it’s hard to do that with skim milk.
Enter the saviour of many dishes: butter!
The recipe, including how to, is down below but I’m reasonably pleased with how this one turned out!
Ultimately, I’m not sure spicy goes with white chocolate. I got the rich warm flavour that I wanted from a slightly more grown up white hot chocolate, but it’s like they are two flavours at odds. In a dark hot chocolate, I love a bit of kick, but this seems like two different drinks who happen to meet in the same mug.
Like, it’s one moment “here’s a sweet calming drink for you” and then a few seconds later “Here’s a bright little kick – whee!” The hot chocolate is good, but I will probably leave the optional heat out. Or switch back to dark hot chocolate.
(Spicy Optional) White Hot Chocolate
- 1 cup milk
- 1/3 cup white chocolate (spring for a good quality chocolate)
- 1/8 tsp vanilla
- 1 tbsp salted butter
- Generous pinch cayenne*
- Mini marshmallows (for garnish)
- Chocolate shavings (for garnish)
- Over medium low heat, melt butter, chocolate chips. Add cayenne. Stir frequently.
- Add roughly 1/4 cup of milk. Stir until butter/chocolate mix is incorporated. Add vanilla.
- Pre-heat mug with warm or boiling water. Dry thoroughly.
- Put a few mini marshmallows in the the bottom of the mug, pour hot chocolate on top. Top with more marshmallows and chocolate shavings.
- Enjoy while contemplating a favourite memory from your childhood.
Until next time, may you always pour the right amount of flour the first try.