Classic Hot Chocolate
4 1/2 cups milk
1 can evaporated milk
3 tablespoons cocoa powder
6 tablespoons sugar
1 teaspoon vanilla
Annie's Tweaked Version
4 1/2 cups milk
1 cup heavy cream
3 tablespoons cocoa powder
6 tablespoons pure maple syrup
1 teaspoon vanilla
dash of salt
Optional:
1/2 teaspoon golden goodness mix
1/2 teaspoon medicinal mushroom powder
1/2 teaspoon breakfast sprinkle or pumpkin pie spice
Heat the milks in a pan over medium low heat. Mix together in a small bowl the cocoa (and optional powders if desiring an immunity and flavor boost) and syrup, stir vigorously to make a paste. Gradually add cocoa mixture into hot milk, whisking until well blended, stir in vanilla and a dash of salt.
Chocolate Chip Hot Chocolate
6 oz. chocolate chips
1/2 teaspoon vanilla
dash of cinnamon (for Mexican Hot Chocolate)
Heat the milk over medium heat. Sprinkle the chocolate chips and slowly bring to a simmer, whisking in the chips until incorporated. Removed from heat and add vanilla and cinnamon, whisk until frothy.
Ultimate Hot Chocolate
1 can coconut milk
2 Tbsp. cocoa powder
2/3 cup pure maple syrup
3. 5 oz. dark chocolate bar, chopped (I used a Lindt 70% dark chocolate bar and only used 1/2 of it)
1/8 tsp. Real salt
1/2 tsp. vanilla extract
Place the milks, cocoa powder, syrup and chocolate bar in a saucepan and whisk constantly over medium heat until the mixture is smooth and steamy. Remove from heat and add in salt and vanilla. Don't forget those yummy marshmallows!
Peppermint Hot Chocolate
Extract version: Use 1 teaspoon of peppermint extract per cup of milk after the hot chocolate has been removed from the stove.