Hot Chocolate Recipe

1. In a medium saucepan, add 1 cup water and 2 tablespoons high quality cocoa powder. Set over medium high heat on your stove and use a whisk to incorporate the powder into the liquid. Bring the mixture to a boil, whisking occasionally.
2. Once the water is at a rolling boil, turn the heat down to medium. Add all the remaining ingredients: 2 and 1/2 cups whole milk, 1/3 cup sweetened condensed milk, 2 tablespoons granulated sugar, 1/3 cup chocolate chips (be careful not to splash yourself! I always do this and it hurts!!), and start with 1/8 teaspoon kosher salt.
3. Whisk all the ingredients well. Let the mixture come to a low simmer over medium heat, it should take a few minutes. Whisk occasionally. Once the mixture has started a low boil, turn the heat to medium low and let simmer for 2-3 minutes.
4. Carefully taste a spoonful and decide if you want to add another 1/8 teaspoon salt. Depending on your preferences, you might want to add more dark chocolate (this will make your hot chocolate richer and thicker. Sometimes I'm in the mood for this, sometimes not! If you add more chocolate you will need to whisk more and heat it a little longer until it melts and is incorporated.)
5. Pour or ladle the hot chocolate into 4 mugs, top with whipped cream or mini marshmallows! Don't burn your tongue!

Slow Cooker Instructions

1. If you have time, take a few minutes to bloom your cocoa in water, just as you would have done on the stovetop. Turn your crock up to high, add the water and cocoa, and wait about 30 minutes until it is bubbly. Then add the remaining ingredients.
2. Or, just add all the ingredients to the crock pot right away. Turn the heat to LOW and cover with the lid. Heat for about 2 hours. Come back every 30 minutes to stir with a whisk, making sure to break up those chocolate chips.
3. Storing hot chocolate: My favorite way to store is in glass mason jars with a lid. The hot chocolate will keep in the fridge for about 2-3 days. To reheat, simply shake the jar, add the contents to a sauce pan, and heat over medium heat til warmed through. You can warm in the microwave, but I recommend warming at 50% power and stirring every 30 seconds or so until warm, that way it doesn’t separate or scald.