By Richard Moorey
THERE aren’t too many things that make the damp chill of early winter fade away after a long day. Being from Northwestern Ontario you might name things like roaring fires, saunas, a great venison stew or a bowl of thick potato, cheddar and beer soup.
But for a little indulgence on the sweeter side that is just as capable of knocking out Jack Frost I turn to a decadent cup of hot chocolate.
Arguably there isn’t much that reaches the epitome of warm up comfort food for as many people as a great hot chocolate does. There is something that is just so warm and inviting in that steaming mug as you sip your way back to childhood.
Convenience has taken hot chocolate down to powders and syrups but at the end of the day making a completely delicious and frothy hot chocolate can very often be done faster than you could run to the store to buy your favourite brand.
Now I’m not saying that there aren’t some decent hot chocolate mixes out there and there is nothing wrong with grabbing an amazing professionally made hot chocolate at your local coffee shop from time to time but at the end of the day you can’t match the homemade, right off the stove recipes.
The great thing about making your own hot chocolate is that you can be as simple or as creative as you like. There is of course nothing wrong with a sinful and simple straight up hot chocolate but why not get a little coco crazy?
You could make a caramel cheesecake hot chocolate, a mojito hot chocolate, cookies and cream hot chocolate, white candy cane hot chocolate or anything as rich and sensual that you can possibly imagine.
The beauty of hot chocolate is the recipes are so simple and require so little effort that its child’s play to continually invent and create new and tantalizing new recipes each time you make a batch.
Take your favourite sweet tooth indulgences and infuse them into your own versions of hot chocolate and you will never lose your audience’s attention.
Just remember to document your flavour favourites so that you can revisit them later.
Today was one of those cold damp early winter days and it was a perfect day for hot chocolate so I decided to do a little hot chocolate makeover of my own and put a twist on my basic hot chocolate recipe. It was a great afternoon for the flavours of peanut butter and marshmallow to meet in a mug of molten magnificence.
So here is my Chef House Decadent PBM (Peanut Butter Marshmallow) Hot Chocolate to get you started on your trek to making over your own hot chocolate. It’s easy. This week take a chance and ditch the mix for some homemade winter warm up of your own.
(Peanut Butter Marshmallow)
- 8 cups of milk
- 5 squares semisweet chocolate
- 5 tbsp. Reese Peanut Butter Chocolate Spread (if using Nutella as a substitute use 4 tbsp Nutella to 1 tbsp creamy peanut butter)
- 3 tbsp. honey
- 12 standard marshmallows
- 2 tbsp. butter
- 2 pinches cinnamon
Simmer the milk in a large pot but do not boil. Add the chocolate, peanut butter spread and honey stir until melted. Add the honey, marshmallows, butter and cinnamon. Whisk until very hot and frothy. Serve hot or with added marshmallows if desired.
Richard Moorey (aka Chef House) can be reached with email to email@example.com, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.A