Indulge: New England Chocolat Chaud
Recipes by Mandi Tompkins
Photos by Jenn Bakos
As a child, homemade hot chocolate consisted of powdered Ovaltine® and scalding milk next to the wood burning stove. Today I’m stepping up my game to a decadent chocolat chaud whipped up using organic milk and locally crafted Lake Champlain Chocolates.
New England Chocolat Chaud
1 ½ cups local whole milk
4-6 oz. 70% dark chocolate (Lake Champlain or other locally produced chocolate)
1 tsp. Vanilla Extract
1 tsp. raw honey
Dash of salt
Heat milk on medium heat, careful not to scald. Finely chop 4 to 6 ounces of dark chocolate (depending on how rich you like it) so that it can melt more easily. Add chocolate to the simmering milk. Once melted, add vanilla extract, salt, and raw honey. Makes 2 generous servings.
Add some fresh flavor with peppermint. While blending and heating your hot chocolate, add 4-6 fresh mint leaves.
Vegan Cardamom Hot Chocolate
Dairy isn’t a friend to all of us. For our vegan (or dairy-free) readers, try replacing whole milk with unsweetened Almond milk. Kick things up a notch with cardamom, cinnamon’s spicy and citrus-y cousin. 6 cardamom pods should be plenty to spice things up.
Boozy Hot Chocolate
Add a little extra warmth to your cup with a shot of St. Elder, Elderflower Liqueur, distilled locally in Somerville, Massachusetts.
Spicy Cayenne Hot Chocolate
Replace 70% dark chocolate with Lake Champlain Spicy Aztec chocolate, or kick things up a notch by throwing one dried Cayenne pepper into the pot while heating up your hot chocolate to optimum temperature. Remove before serving.