Organic Hot Chocolate … mmmm

| August 7, 2007 | 1 Comment


When I was reading Harry Potter and the Deathly Hallows (in less than 24 hours) right after it came out, I had a hankering for a hot cocoa. Call me crazy, but despite the soaring temperatures and stifling humidity, curling up with a good book (oh my, was it ever good!) and a hot chocolate just screams relaxing reading to me (air conditioning helps too).

Let me harp on Harry Potter for a moment though . . . I love, love, love the book. In fact, I think Deathly Hallows is the best of them all. And in a few months, I will begin reading the series one more time – from start to finish. At least it won’t keep me up until all hours this time . . .

Anyway, back to the hot cocoa. My favorite method of making hot chocolate is to melt chocolate into milk. I love the richness that it creates . . . far superior to powdered mixes (though those have their place too). And I like using good chocolate – dark preferably. Sometimes a dash of peppermint extract is a nice touch too. This particular version is organic because by coincidence, I had a bar of Green & Black Organic 70% Dark Chocolate and a quart of organic skim milk on hand. (The whipped cream wasn’t organic though, I must confess.)

I definitely recommend making this whenever you want to curl up with a good book (or warm up on a cold day).

To make:

Combine 8 oz of organic skim milk with 1/2 bar organic chocolate and heat over medium until fully combined. Pour into a mug and let cool before serving. (You may want to add a little touch of sugar to sweeten it up, though I chose not to.)

Category: drinks

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Tonia says:

    That sounds great Sarah. I love curling up with a good book & a cup of tea or cocoa, even in the dog days of summer (we’re hitting 100 this week).

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