Yield: 2 Piping hot chocolates, perfect for a chilly morning.
Time Estimate: 5 mins, including 4 minutes heating.
Storage Notes: Enjoy immediately.
Like it or not, Autumn is upon us. Here in SoCal we've been enjoying a (slight) change in the season, after what feels like months of 90+ degree weather. Living in a desert as we are, it does cool off at night, and just recently we're beginning to experience some chilly mornings. This morning, we started the day off with our riff on hot chocolate - a combination of what Argentines call a 'submarino', where sticks of chocolate are melted into to steaming milk to make the hot chocolate, and Mexican tradition of adding a little spice. Good quality milk chocolate and our Red Cayenne Sea Salt are the heros here, and we promise that once you try it, this is a beverage you'll go back to time and again as the temperatures dip and the blankets come out.
- 1 1/2 Cups whole milk Taste of Provence
- 1/2 Cup heavy cream
- 1 Tbs Red Cayenne Sea Salt
- 1 Good sized quality milk chocolate bar (Cadbury is our favorite)
- Bonus points: a handful of mini marshmallows
- In a small pot, combine milk, cream and Red Cayenne Sea Salt, and gradually bring up to a slow bubble. Take care to do this slowly and to constantly stir, so that it milk doesn't burn and stick to the bottom.
- Break milk chocolate into two sticks lengthwise, and put in two mugs of your choosing.
- Pour in steaming milk, and allow milk chocolate 'submarine' to gradually melt in. There's no shame in nibbling on the melting end of the chocolate bar as is combines with the milk!
- Coat mugs with mini marshmallows: these are both delicious, and serve to insulate and keep the heat in.
- Pop on that Netflix show you've been meaning to binge on, and enjoy!