By Libbie Summers
Photography by Chia Chong
Just a pinch of cinnamon and a tablespoon of honey make this hot chocolate unique. Pouring it over a Homemade Mega Marshmallow makes it decadent and sweet.
Honey Hot Chocolate
2 1/2 cups whole milk
2 cups half-and-half
8 ounces bittersweet or semi-sweet chocolate, chopped (if you like a sweeter hot chocolate, use the semi-sweet)
1 tablespoon sugar
1 tablespoon honey
1/2 teaspoon vanilla paste
1 teaspoon instant espresso
pinch of cinnamon
Homemade Mega Marshmallows (recipe HERE), optional
In a medium sauce pan over medium heat, add the milk and half and half and bring to a simmer. Whisk in the chocolate. Remove from heat and whisk in the sugar, honey, vanilla paste, instant espresso and cinnamon. Drop one marshmallow in each mug and pour hot chocolate over.
How about hosting a Hot Chocolate Party! Get an idea for setting the buffet HERE.
Vanilla paste?! I’ve never seen it, where can you get it? Any substitutes?
Hey Lyn! Vanilla bean paste is available in the baking section of most upscale grocery stores. It’s much more intense flavor…almost just like scraping out the beans, but it’s thick and wet so it incorporates into your recipes well. Since it’s a bit more concentrated in flavor to me than straight extract, I usually use half the amount I would with an extract. So feel free to sub vanilla extract, just add a bit more.