A Snow Day = A Hot Chocolate Day
Lindt Chocolate for me, please.
It’s true, there is a candy cabinet in our house. And while most of the time it is filled with random leftover movie or holiday candy, it invariably has a variety of Lindt Chocolate tucked in a bowl in the back. What? I’m not hiding it, exactly. More like saving it. For my own personal use. Don’t judge.
Happily for the family members who don’t know I hide chocolate, I was sent some Lindt Chocolate recipes and samples – yes, samples! The hot chocolate recipe is perfect for today – we thankfully did not get as much snow as other places and hunkering down is a luxury not a necessity. I’m thankful that my day includes the Sunday paper and a cup of hot chocolate. Here is a great recipe from Lindt Chocolate, and yes, I tried it out. You’re welcome.
Swiss Hot Chocolate from Lindt
- 2 (3.5oz) Lindt EXCELLENCE 70% Cocoa bars, chopped
- 4 cups milk (whole, 2%, 1% or skim – also nice with soy milk – I haven’t tried rice or almond but I be almond would be nice).
- 1 vanilla bean, split (I have some because I am supposed to make Vanilla Bread)
- 1 cinnamon stick (we have some on hand because of the holidays – but it’s good without, too)
- 3/4 teaspoon of whole black peppercorns (optional) (love this idea but made it without this time)
- Heat the milk with the spices in a saucepan over medium heat until it reaches almost boiling. (Do not let the milk boil fully.)
- Add the chopped chocolate and whisk until smooth.
- Remove from heat and let rest for 25 minutes (to release the aromas.) I did not wait 25 minutes.
- Strain the liquid and reheat before serving. (optional – we couldn’t wait)
Have a house full of kids just in from sledding or playing in the snow? Can’t wait? Have truffles? Heat a cup of milk in the microwave and drop in 3-4 truffles. Stir. Done. Seriously.
Disclosure: I was not compensated for this post but was sent samples to facilitate this post. All opinions are, and always will be, my own. And I do truly love this chocolate. But you knew that.