I shared a hot chocolate recipe back in December, but I have changed it up a bit. This is more closely aligned with the Food Lab recipe, but I am adding two ingredients - cinnamon and paprika. Both spices go a long way in adding the tiniest kick but they really serve to elevate the sweetness as well.
Highly recommend you make some as the temperatures continue to drop across the south. For those of you up north, I am sorry that we don’t know how to deal with cold properly.
Oh, and one last thing… I’ll be joining my friends on KPEL 96.5 this Monday at 7:15 a.m. (CT) or so. You can listen live here.
Here’s the hot chocolate recipe:
8 oz. baking chocolate
1 cup Dutch-process cocoa powder
1 cup sugar
2 tbsp. cornstarch
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
Pinch of paprika
Put the baking chocolate in the freezer until completely frozen through.
Stick the chips in a food processor and process until completely pulverized. Then add sugar, cornstarch, and cocoa powder and process until thoroughly mixed. Add the cinnamon and paprika and pulse a couple more times.
Store in an airtight container for up to three months.
When you’re ready to make your hot chocolate, bring a cup of milk to a boil (or heat in the microwave for a little over a minute), and then mix in 1-2 tbsp. of the mix. Stir until completely incorporated.
Enjoy.