“If you don’t want to snowboard,” he continues, “the lodge has a big stone fireplace and big comfy chairs. You can sit and read for hours. And they sell the best hot chocolate. I’ll buy you one.” He squeezes my hand. My heart does a little zing, and I say, “All right, I’ll go. But the hot choclate had better be as good as you say.” “I’ll buy you as many as you want.” “Then you better bring a lot of singles,” I say, and Peter snorts.
It took me approximately 1,200 years to perfect my hot cocoa recipe. The secret? “Not too hot. Extra chocolate. Shaken, not stirred.” – Judy the Elf, The Santa Clause.
- 1/4 cup good cocoa powder (we use Droste in the red box)
- 1/4 cup granulated white sugar
- 1/2 cup water
- 1 half gallon carton of whole milk (you can sub almond milk or your fave dairy-free beverage)
- Pour the first three ingredients into a pot and whisk over medium heat until smooth. You’re essentially making a chocolate sauce. Then pour in your milk and stir until warm. Ta-da! Finish with your favorite toppings and a classic Christmas movie.
I double dog dare ya to add this hot cocoa to your morning coffee. BONUS: when the children are nestled all snug in their beds, while visions of sugar-plums dance in their heads, add in a heavy splash of Baileys. Think Sandra Lee. Just. Keep. Pouring.
Two scoops, sir? Two? Make it three. I’m not driving.
Winter is coming. (It’s here). I got you, boo. Keeping you cozy all season long. Enjoy a chocolatey warm hug from me to you.. Happy Christmas to all, and to all a good-night.
“Will looked horrified. “What kind of monster could possibly hate chocolate?” ― Cassandra Clare, Clockwork Angel