Winter has officially taken hold of Chicago. After an unseasonably mild December we are in the midst of a brutal cold spell. The sub-zero temperatures, biting winds, snow and ice have me yet again questioning why I choose to live here. Every year around this time I seriously question my sanity.
The dangerously cold temperatures caused schools to close for three consecutive days last week and this morning my daughter was diagnosed with strep throat. To say we were in need of something warm, rich and comforting is an understatement. After spending the day quarantined at home we treated ourselves to homemade hot chocolate. I’ve been staying away from sugar (my ultimate weakness) for the month of January but decided to make an exception today in a show of solidarity with my ailing daughter. 🙂 To keep the calories and sugar in check I use skim-milk and Splenda but you can easily substitute whole milk and sugar if you’re feeling decadent.
This recipe can easily be doubled or tripled. Feel free to add more cocoa powder or sugar substitute to your taste. Cocoa powder doesn’t like to mix with cold liquid so be sure the milk is warmed before adding the cocoa powder.
- 2 cups skim milk
- 2½ tablespoons cocoa powder
- 2 packets sugar substitute, such as Splenda
- ¼ teaspoon vanilla
- Dash of cinnamon
- In a medium saucepan heat the milk over medium heat until hot but not boiling, stirring occasionally. Add the cocoa powder, sugar substitute, vanilla and cinnamon. Stir until the cocoa powder dissolves and the milk is hot.
- Carefully pour the hot chocolate into two cups and serve immediately.