In the winter there is nothing more comforting than curling up in a blanket and enjoying a steaming cup of hot chocolate. It’s a great way to pause and take a moment to slow down and reflect on life. In the meantime, you will also be satisfying any chocolate cravings you might have so you don’t resort to making a pan of brownies that will beckon you to eat them all week long until the entire pan is devoured. Whatever the circumstance is, hot chocolate is always a winner in my book and reminds me to relax and enjoy each moment.
I developed this recipe when I discovered the amazing deliciousness that is Silk coconut milk. This is not coconut milk of the canned variety, instead you will find this on the shelves next to the almond and soy milk. It’s creamy, sweet, and extremely coconutty tasting with the texture of any other milk. I would definitely recommend trying it if you have never tasted it. For the record, I’m not affiliated with Silk, but I probably should be for how much I’m raving about their product – the truth is I just really think this stuff tastes good.
This recipe is also simple and quick to whip together (but I would have to admit it’s never going to be as quick to make as the instant store bought variety – but the payoff is you get to brag about the awesome homemade hot chocolate you made and how creamy, delicious, amazing, and ultimately superior it was to anything you can buy in the store).
To start making some hot chocolate, heat coconut milk in a small sauce pan. Crush a few cardamom pods with the back of your knife and toss them into the center of a small piece of cheesecloth. Secure the cheesecloth with a piece of string to create a sachet and place it into the heating pot of coconut milk.
Meanwhile, place the chopped Bakers semi-sweet chocolate into a small bowl and microwave until it’s completely smooth. Make sure to whisk the coconut milk every once in a while to prevent it from scalding.
By this time the coconut milk should be about finished cooking. Remove the sachet of cardamom with a slotted spoon and then add the vanilla and sugar, then stir to combine. Next, slowly pour the melted chocolate into the coconut milk and whisk until it’s completely dissolved.
This is completely optional, but I chose to toast marshmallows and put them in my hot chocolate because i just couldn’t resist. The easiest way to do this was to scatter mini marshmallows onto a pan covered in foil and pop it in a hot toaster oven. It only takes a few minutes and they will start to turn golden brown. Once I removed them I used a spatula to transfer them into my hot chocolate – it’s as simple as that. If you don’t have a toaster oven, the broiler on your oven will do the trick, just keep an eye on the little marshmallows so they don’t burn.
I also wanted a little more chocolate so I melted a handful of semi-sweet chocolate chips in the microwave and then drizzled it over the marshmallows. Personally, I believe adding more chocolate to a recipe is always a good idea, even though I ended up with chocolate all over my face after drinking this hot chocolate.
Hope you all enjoy this hot chocolate as much as I did! Let me know what you think in the comments below, I would love to hear from you.
- 4 cardamom pods, crushed with the back of a knife
- 2 cups Silk coconut milk
- 2 oz Bakers semi-sweet chocolate, chopped
- ½ teaspoon vanilla extract
- 1 teaspoon sugar
- optional: ¼ cup semi-sweet chocolate chips, melted
- optional: ½ cup mini marshmallows
- Place the crushed cardamom pods in a piece of double ply cheesecloth and secure with string to form a sachet.
- In a small sauce pan, heat the coconut milk and add the sachet of cardamom . Cook on medium low heat for 10 minutes, stirring frequently to prevent scorching. Remove sachet when finished cooking, then add vanilla and sugar, stir until dissolved.
- Meanwhile, in a microwave safe bowl, heat the Bakers chocolate for 1 minute. Remove from microwave, stir, and continue to heat in 20 second intervals, stirring between each interval, until chocolate is completely melted.
- Slowly pour the melted chocolate into the coconut milk, whisking until completely blended.
- Optional: cover a baking sheet with foil and scatter mini marshmallows onto the pan. Place under a hot broiler or into a toaster oven and bake until golden brown.
- Optional: in a microwave safe bowl, melt semi-sweet chocolate chips, heating in 30 second increments until completely melted
- Pour hot chocolate into mugs and top with toasted marshmallows and drizzle with melted chocolate.