It's getting cold outside and my boys keep asking for hot chocolate. I stopped buying the store bought mix after reading what's in it. Who would have thought all those preservatives were in hot chocolate mix. I like knowing what we're actually eating, and in this case, drinking. This recipe is so rich and smooth. My boys won't even touch the store bought stuff. I guess I'm raising a couple of hot chocolate snobs:). I just have to make it once and it lasts all winter!
- 4 cups granulated sugar
- ½ split crosswise Mexican Vanillapura bean.
- 1½ pounds high-quality semisweet chocolate, coarsely chopped
- 8 ounces milk chocolate, coarsely chopped
- 2 cups unsweetened cocoa powder, preferably Dutch process
- sprinkle of cinnamon
- Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
- In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground.
- Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
- Store mix airtight at room temperature for up to six months.
- To serve: heat 2 cups of milk over the stove
- Top with whipped cream or a sprinkle of cinnamon
recipe shared from thisweekfordinner.com