Canadians are used to this time of year — one week the temperature is double digits above zero and the next we are under a snowfall advisory. Everyday you leave the house hoping that you have made the right jacket and footwear choice. To keep spirits high until spring actually arrives, we are sharing our hot chocolate recipe to help keep everyone warm.
The best thing about this recipe is that you start by simply making a syrup that can be added to warmed milk or water, which can be diluted as much or as little as you would like to control the sweetness and chocolate intensity, and stored in the fridge for when the craving hits.
In a sauce pot, combine 1/2 cup sugar, 1/3 cup unsweetened cocoa powder, a pinch of salt, and 1/3 cup water.
Whisk the ingredients together until smooth and bring to a simmer. Keep whisking to prevent scorching and until the mixture is slightly thickened (about two minutes). At this point, you can cool the cocoa syrup to store in the fridge for later, or continue making your hot chocolate immediately.
Stir in 3–4 cups of milk (or water, or a blend of equal parts water and coconut milk). Heat until hot but do not boil. For those using dairy, add a tablespoon of coffee cream to each mug to add richness and help cool the drink to sipping temperature or use coconut milk for a dairy-free version.
For a bit of flair, stir 1/2 teaspoon of vanilla extract or 1/2 teaspoon of ground cinnamon into the pot, or add a splash of your favourite spirit to each mug before serving.
Makes approximately 4 servings.
Pro Tip: If you decide to store the cocoa syrup in the fridge, keep it in an airtight glass jar for up to two weeks. When you're ready for a single mug of hot chocolate, just whisk 2–3 tablespoons of the chilled syrup into a cup of hot milk.