Superrich hot chocolate fights single-digit temps
You know how Arctic explorers eat, like, whole sticks of butter just to keep their calorie count up? Well, Minnesota winters may not be as brutal as South Pole climes, but today's forecast predicts a high of 6 degrees (!): Time to fuel up with the world's most caloric hot chocolate if you plan on being outside for more than about 2.5 minutes. My recipe is a lighter version of Food & Wine magazine's Superrich Hot Chocolate, and it's still so thick you can practically chew it. I only bust it out for winter camping trips (and credit it for my survival of those trips!), but I'm sure it could work just as well for skiing, skating, or digging out your car.
Superrich Hot Chocolate with Coconut Cream *Lite* (adapted from Food & Wine)
1. One 13.5 ounce can unsweetened coconut milk
2. 1 cup heavy cream
3. 3/4 cups half-and-half
4. 1 2/3 cups one percent milk
5. 2 1/2 cups bittersweet chocolate chips
6. Marshmallows, for serving (optional)
1. Melt chocolate in a small saucepan over low heat.
2. Add coconut milk, cream, half-and-half, and milk and bring to a simmer.
3. Whisk until smooth.
4. Garnish with the marshmallows if you dare.