When we were kids, a snowstorm meant a day off from school.
Two days, if we were lucky.
As adults, we still have to work when it snows. But one snow day tradition we do get to enjoy is sitting down to a steaming cup of hot chocolate.
You will need to warm up after shoveling snow, after all.
Here are five ways to make a better cup.
Skip the powder
Those envelopes of hot cocoa mix with tiny, dehydrated marshmallows are great for nostalgia’s sake, but for a tastier cup, break out some high-quality baking chocolate, a chocolate bar or chocolate chips.
To make one cup of hot chocolate, you will need about 2 ounces of milk, semi-sweet, dark or white chocolate. Chop the chocolate, then melt it the microwave.
In a pot on the stove, gently warm 1 cup of milk until just before boiling. Stir in chocolate, then whisk to combine. If you are using dark or unsweetened chocolate, stir in sugar to taste.
Don’t have any chocolate? Melt a generously sized scoop of Nutella and stir it into the hot milk.
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Add flavor
Everyone loves a cup of hot cocoa.
Classic hot chocolate is delicious, but if you have extracts in your pantry, why not experiment?
Peppermint, almond, hazelnut, coconut and cherry all are good additions. Start with a drop or two; a little goes a long way. For added depth, try a sprinkle of cinnamon or cardamom.
Don’t have any extracts? A tablespoon or two of flavored coffee creamer would do the trick.
Make your own whipped cream
The Lavender hot cocoa at Coffee Corral in Red Bank.
Homemade whipped cream offers another opportunity to customize your drink.
Start with a cold bowl and a cup of heavy cream. Using a handheld electric or stand mixer, beat on medium-high speed for a few minutes until whipped cream forms.
Optional add-ins include maple syrup or sugar to sweeten the whipped cream, and vanilla extract for vanilla whipped cream. Add these before beating the cream.
Don’t have heavy cream on hand? Cooking website The Kitchn recommends melting ¼ cup unsalted butter and allowing it to cool to room temperature, then whisking with ¾ cup whole milk. This is equivalent to 1 cup of heavy cream.
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Stir in instant coffee
If you’ve ever had a mocha latte or eaten a brownie made with espresso powder, you know that coffee boosts the flavor of chocolate.
Start with 1½ teaspoons of the instant stuff, then adjust according to your taste.
Don’t have any instant coffee? Add a shot of espresso or stir some coffee into your hot chocolate.
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Don’t skip the salt
Salt in hot chocolate?
Yes. In small amounts, salt enhances sweetness and reduces bitterness, so don’t skip it. Use just a pinch in your hot chocolate.
Sarah Griesemer joined the USA TODAY NETWORK New Jersey in 2003 and has been writing all things food since 2014. Send restaurant tips to sgriesemer@gannettnj.com, follow on Instagram at Jersey Shore Eats and subscribe to her weekly newsletter.
This article originally appeared on Asbury Park Press: Homemade hot chocolate recipe: Warm up on a snow day
