VENTURA COUNTY HOT CHOCOLATE

This recipe creates a creamy dark chocolate drink that serves as the base for endless variation. Make it your own by adding more or less shaved chocolate; sugar substitutes such as maple syrup, molasses, or granulated sugar; and your favorite nondairy milk.

Course: Drinks

Servings: servings

Ingredients

2 tablespoons dark brown sugar
2 tablespoons Dutch cocoa
3 cups whole milk or nondairy milk
1 cup water
1 4-inch cinnamon stick
½ cup cream plus 1 cup for whipping
3- or 4-ounce local chocolate bar at least 60 percent dark, flavor of choice, chopped finely or grated
Optional: 1 tablespoon maple syrup
2 tablespoons dark brown sugar
2 tablespoons Dutch cocoa
3 cups whole milk or nondairy milk
1 cup water
1 4-inch cinnamon stick
½ cup cream plus 1 cup for whipping
3- or 4-ounce local chocolate bar at least 60 percent dark, flavor of choice, chopped finely or grated
Optional: 1 tablespoon maple syrup

Instructions

In a 3-quart saucepan over medium-low heat, stir sugar, cocoa, milk, water, and cinnamon stick until it comes to a simmer. Add cream and chopped or shaved chocolate and stir continuously until the chocolate is completely melted. Immediately remove from heat.
In a small mixing bowl, with a wire whisk or hand-held mixer, whip 1 cup cream with the maple syrup (if desired) until stiff peaks form.
To serve, remove cinnamon stick and pour hot chocolate into 4 mugs and add a generous dollop of whipped cream to the top.

Notes

Variations:

Try changing up the sugar, chocolate bar flavor, and milk for different consistencies or flavors.
At the simmer stage, add any combination of a teaspoon of vanilla extract, whole cloves, whole anise, a dash of ground nutmeg, or a hearty pinch of ground cayenne. Pour hot chocolate through a sieve when serving.
For a peppermint or fruity hot chocolate, add a teaspoon of extract (peppermint or orange) when removed from heat. Stir to incorporate.
Sweeten the whipped cream with sugar or caramel.
Add orange zest to the whipped cream.
Use marshmallows or a small scoop of vanilla ice cream instead of whipped cream.
Add 1 ounce of rum, whiskey, or brandy to each serving mug before pouring in chocolate.