Hot, rich, and sweet, just the way I like 'em
It's been a warm week, and lately everyone has been sweating the gourmet hot chocolate coming out of the Cocoa Gallery. But with cooler temps predicted for the next week, you can stay in and enjoy this thick, creamy hot chocolate. And because you don't need a liquor license, you can make it as Irish as you want.

Unlike hot cocoa, hot chocolate is not made using cocoa powder, which makes it much richer and denser.

What you need:
2 1/2 cups 2% milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tbsp sugar
1 tsp pure vanilla extract

Combine milk and half-and-half in a saucepan and put over medium heat to simmer (if you've seen milk boil, it isn't a pretty picture). Remove the saucepan from heat and stir in the chocolate until it melts -- make sure it's chopped well, so it will melt more easily. Then add the sugar and vanilla extract. Put on low to reheat and serve. Make approximately five cups, but this is so rich you can probably serve at least 10. If you want to top with your own whipped cream, using a hand mixer (because a whisk will take forever) beat a pint of whipping cream with approximately a quarter cup of sugar until it forms stiff peaks.

Variations: You can up the proportion of dark chocolate for a bolder and more sexy cup of chocolate. Also play with different brands, which will give you different flavors. Flavor it with cinnamon, chili powder, espresso, coffee or a 1/4 teaspoon of peppermint extract (for the whole batch). Or you can booze it up with a little bourbon, GM, Drambuie, Bailey's, Fra Angelico, amaretto, or whatever your little heart desires.

Photo by chellyc, used under a creative commons license

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