Decadent Hot Chocolate for the (Moderately) Lactose-Intolerant

I was never a milk-drinker as a child, but I always loved hot cocoa. So when the Micawber household gave up cow's milk some years ago (to spare the lactose-intolerant Micawber tummies), I thought we'd have to give up rich hot cocoa too. Rice milk, and the coconut milk beverage we now prefer, are good on cereal and adequate for cooking. But they fall short of cow's milk in terms of flavour and mouth-feel, yielding a disappointingly thin-tasting cocoa.

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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