Remedy for winter

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What’s creamy, delicious and comforting when you’ve spent too much time outside and you’re chilled to the bone?

Hot chocolate.

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It’s the perfect remedy for winter days, whether you’ve been shovelling, skating, skiing or out for a long winter hike.

And while there are loads of great ready-made mixes available, it’s easy to make from scratch.

You need quality unsweetened cocoa powder or bittersweet chocolate chips, or for one of the recipes below, white chocolate chips.

There are many variations to this classic.

Today I’m providing a “Mexican-style” hot chocolate where cinnamon is a key ingredient.

I’ve also provided a white chocolate version and a coffee-spiked rendition.

No matter which you choose, they’ll warm you up on a cold winter’s day.

jill@jillstable.ca

Twitter.com/jillstable

MEXICAN STYLE HOT CHOCOLATE

(Serves 4)

1/2 cup (125 ml) unsweetened cocoa

4 tbsp. (50 ml) white sugar

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1 tsp. (5 ml) ground cinnamon

pinch of cayenne

3 cups (750 ml) 3% milk

Lightly sweetened whipped cream for garnish

Cinnamon sticks for garnish

Directions:

Combine cocoa, sugar, cinnamon and cayenne in small bowl.

Bring milk to gentle simmer in small saucepan.

Whisk in cocoa mixture until smooth. Heat an additional minute or two. Pour into mugs.

Garnish with whipped cream and cinnamon stick.

COFFEE SPIKED HOT CHOCOLATE

(Serves 2)

4 tbsp. unsweetened cocoa powder

2 tbsp. brown sugar

2 tbsp. white sugar

1/2 cup strong coffee

2 cups 3% milk

Optional ingredient

2 Tbsp. (25 ml) Kahlua

Directions:

Combine cocoa powder, brown sugar and white sugar in bowl.

Bring coffee and milk to gentle simmer in small saucepan.

Whisk in cocoa powder mixture and heat until dissolved.

Pour into mugs.

WHITE HOT CHOCOLATE

(Serves 4)

3 1/2 cups (1L) 3% milk

8 oz. (250 g) white chocolate chips

1 tsp. (5 ml) vanilla

Lightly sweetened whipped cream for garnish

Optional ingredients

4 tbsp. (50 ml) Baileys, Kahlua or Amaretto

Directions:

Heat milk in medium saucepan over medium heat.

Add chocolate chips and vanilla. Stir constantly until chocolate has melted. Bring to bare simmer.

Add any of optional ingredients and pour into four heat-proof glass mugs.

Spoon a dollop of whipped cream on top and serve.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Dec. 15, 2018. Enjoy!