Recently, when we were driving around looking at lights (trying to get one napless Muffin to fall asleep), Josh stopped at a local convenience store and purchased Muffin a cup of hot chocolate. Muffin fell asleep on the way home but woke up after we got back home wanting to know where his hot chocolate was. Josh had to tell a very disappointed Muffin that he had finished off the hot chocolate because he figured that Muffin was not going to wake up until morning.
What happened next was best glossed over. I decided to try out an experimental hot chocolate on Muffin. It turned out to be a rich, vaguely salted caramel, treat. If you have ever visited my Pinterest boards, you know that I am obsessed with all things salted caramel.
Originally, I had planned today’s hot chocolate post to be a red velvet hot chocolate found in this month’s Celebrate Cooking along with the spiced nuts recipe. I was on the fence with the recipe anyway because it used the red velvet idea and it came from the same magazine. Yes, I intend to make it, but I figured once was enough for both categories in this blog series.
Muffin guzzled this down (or slurped it down using his straw).
“Special” Hot Chocolate
1 cup (8 ounces) evaporated milk
2 cups milk
1/2 cup milk chocolate chips
1 tablespoon baking cocoa (also called unsweetened cocoa powder)
1 cup mini marshmallows (soft), plus more for serving
1/4 teaspoon salt
2 tablespoons caramel ice cream topping
1/2 teaspoon vanilla
Whisk ingredients together in a medium saucepan over medium heat until marshmallows and chocolate chips melt (and until hot). Pour in mugs and add extra marshmallows to float on top. (Muffin prefers his over ice with six marshmallows in a covered cup with a straw.)
And now for the printable: