Then last winter a chocolate brainwave struck. Mr. M and I may be lactose-intolerant, but we can consume any amount of heavy whipping cream without noticeable ill effects (lucky us!). Why not use cream in our non-bovine cocoa to give it some body and richness? And ... double brain wave ... how about using chocolate chips instead of the usual cocoa powder-and-sugar base?*
Thus a simple recipe was born. Rich, chocolatey, and not too sweet, it's hot cocoa for grownups. (Though you may certainly add marshmallows if you wish). I have no idea how many calories or fat grams it contains - and frankly I don't care. This is drinkable dessert in a cup. :)
Decadent Hot Chocolate for the Moderately Lactose-Intolerant
For each 10-oz mug, you will need:
1/4 cup heavy whipping cream**
1/4 cup semi-sweet chocolate chips
6 oz. milk substitute of your choice (or cow's milk for those who can tolerate it)
Bring cream to a boil in small pan. Remove from heat and add chocolate chips, whisking until completely smooth.
Whisk in milk or milk-like fluid :). Return to stove and heat until steaming, stirring frequently.
Pour into a beautiful cup, and drink in the chocolatey richness.
|Have a sip!|
Minty variation: use a peppermint stick or candy cane in the mug for stirring.
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*I can thank my sister for the chocolate-chip idea.
**Try to find cream without stabilizers or preservatives - Dean's is a good clean U.S. brand.
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