Hot Chocolate! In Apps, Snacks & Drinks, Blog, Breakfast, Desserts by Frances Largeman-RothFebruary 13, 2019 Rich, creamy, chocolatey…mmm. All of these words can describe one of life’s most simple pleasures–hot chocolate. On this Valentine’s Day, I wanted to round up a few of my favorite hot chocolate recipes for you to share with someone you love. From simple to decadent, there’s a version for every mood. Curl up and enjoy a mug! And if you’re looking for a sweet to dip into your hot beverage, check out my recipe for Heartbreaker Dark Chocolate Cookies. Muah! LAVENDER HOT CHOCOLATE FROM MAMAN Serves: 1 Total Time: 5-10 minutes Ingredients: 1⁄2 cup hot cocoa mix (save extra cocoa for garnish) 1 generous tablespoon dried lavender 1 tablespoon hot water 1 cup of milk of your choice Directions: 1. Place the dry ingredients in the bottom of a saucepan.2. While the dry ingredients are in the pan, put the hot water on top and whisk it together to form a sauce.3. Add the milk.4. Whisk together and slowly heat the mixture until it’s hot.5. Before serving, strain out the dried lavender with a fine mesh sieve, and sprinkle the top with cocoa powder for garnish.6. Serve in your favorite mug (we like it in a maman bunny mug or ceramic to-go cup for on the go!) and enjoy! Elisa Marshall, Founding Partner at maman “So we wanted to do a fun hot chocolate flavor and we also wanted to somehow incorporate our southern French roots so we naturally thought of lavender! A lot of people associate it with soap or beauty products however, when we combine it with chocolate it has a very nice balance and complements each other well!” DIY HOT CHOCOLATE MIX Makes 20 servings This classic recipe is the one you want to keep on the counter for all those chilly afternoons when you and the kids need a sweet warmer upper. It also doubles as a great hostess gift. Ingredients: 1 cup unsweetened cocoa powder (I like Scharffenberger] 11/2 cups sugar 1 teaspoon sea salt 1 cup mini marshmallows Directions: Using a fine mesh sieve, sift the cocoa powder into a large bowl. Add the sugar and salt to the bowl and whisk to combine. Carefully transfer the cocoa mixture to a large, lidded glass jar. Top with the marshmallows, seal the jar and decorate as you like. To make the hot chocolate: Warm 1 cup of milk (whatever type you like) in the microwave and stir in 2 tablespoons of the cocoa mix. If making more than one serving, heat the milk on the stovetop until hot, but not boiling, and whisk in the cocoa. Top with mini marshmallows. GHANAIAN SPICED HOT CHOCOLATE James Beard award-winning chef Joseph “JJ” Johnson is known for cooking the food of the African Diaspora. This recipe, from his restaurant, Henry, features Nyangbo chocolate, which is single origin chocolate from Ghana. It has warm roasted chocolate notes, with a sweet and spicy finish. Makes 8 servings 4 cinnamon sticks 2 whole allspice berries 1 whole green cardamom pod 1 cup Nyangbo chocolate, melted (such as Vahlrona Nyangbo) 4 cups whole milk 4 cups heavy cream 1 teaspoon cornstarch Toast all the spices in a pan until fragrant. In a double boiler, melt the chocolate. Set to the side in a large bowl. Combine milk and heavy cream in a pot and stir in cornstarch. Add the toasted spices and bring to a boil while continuously whisking. Remove the spices and pour the heated mixture over the melted chocolate. Serve while hot. Cooking spray 1 cup whole wheat flour ½ cup all-purpose flour ¼ cup chia seeds 1 teaspoon baking soda 1/8 teaspoon salt ½ cup brown sugar 1 egg ½ cup whole milk ½ stick of unsalted butter or ½ cup coconut oil (heat either until in their liquid state–usually about 30 seconds in the microwave) ¼ cup plain whole milk yogurt 1 teaspoon vanilla extract 2 overripe bananas, mashed 1 ripe, but not mushy banana, halved lengthwise Preheat oven to 350° F. Coat an 81/2 x 41/2-inch pan with cooking spray and set aside. Mix the dry ingredients (flours, chia seeds, baking soda, salt and sugar) in a medium bowl. In a separate bowl, whisk the egg. Add the milk, butter/oil, yogurt, vanilla and mashed bananas. Add the wet ingredients to the dry until just mixed. Transfer batter to the prepared pan. Place one half of the banana on top of the batter, cut side up. Use remaining banana half for something else, or snack on it right now—you’re probably hungry anyway. Bake for 40 minutes, or until golden brown on top. Cool for 10 minutes and serve.