Stephen's Hot Chocolate Recipe

This makes one serving. Multiply it as needed to serve more people, or to have some to reheat for later.

Base

• 1 cup milk (any type will do; I use rice milk. Whole milk or even some cream will make it extra thick and delicious.)

• 1/4 cup chocolate chips (I use semi-sweet)

Optional flavorings

• Vanilla, orange, or peppermint extract

• Maple syrup

• Salt (smoked salt is especially good)

• Spices (e.g. cinnamon, cayenne, cardamom)

• Liqueur (e.g. Bailey's, Grand Marnier, Amaretto, Kahlua, peppermint schnapps)

• Espresso powder

• Cocoa powder (makes it just a little more velvety and rich)

• Piece of candy cane

• Lavender

Instructions

Heat milk in a saucepan. If using whole spices such as cinnamon sticks, cardamom pods, or lavender buds, steep them in the milk as it heats. Add chocolate chips and keep heating, stirring, until they are completely melted in. If using candy cane, melt it in as well. Add whatever other flavorings you prefer, quantities to taste. Pour into a mug (through a strainer if you used whole spices). Add whipped cream or marshmallows if you're feeling extravagant.

Suggested flavor combinations

• Espresso powder, smoked salt, maple syrup (good for mornings)

• Peppermint, vanilla, cinnamon, Amaretto

• Orange extract and/or Grand Marnier, cayenne, Bailey's

• Lavender, vanilla, cardamom