A hot chocolate fanatic!

Growing up it was all about Ovaltine and Swiss Miss. But as I matured and traveled around, what I thought was hot chocolate was definitely not what true hot chocolate is all about.

I’ve been on a mission to find new hot chocolates and to create my own recipes for the perfect cup of hot chocolate. Since all of the big companies like Hershey’s and Nestles are jumping on to the hot chocolate bandwagon, they may finally develop a true hot chocolate. I can’t wait! But until then, here is one of my personal creations, Creamy Caramel Hot Chocolate:

Ingredients:
½ c Milk (Whole Milk)
½ c Heavy Cream
1/3 c Bittersweet Chocolate (Bittersweet 70% by Scharffen Berger)
1 tbl Dulce de Leche (Caramel Creme in Spanish)
1 tbl Sugar
½ tsp Ground Cinnamon
½ tsp Vanilla Extract

Instructions:
Chop the Bittersweet Chocolate into smaller pieces. Measure out 1/3 cup of Chocolate.
In a double boiler with simmering not boiling water, add the Bittersweet Chocolate.
After the chocolate has melted. Add your Milk, Heavy Cream and Dulce de Leche. Whisk together well.
Once blended, add your Sugar, Cinnamon and Vanilla. Whisk again.

Makes 1 serving.