A NAIT instructor elevates a holiday staple
Get ready for a lot of milk, a lot of cream and a lot of chocolate
NAIT Culinary Arts instructor Nigel Webber (Cook ’94) has created the perfect hot chocolate recipe for a season marked by joyful indulgence. It's everything this classic beverage should be, but more: creamy, delicately spiced and, most importantly, very chocolatey.
Here's what you need:
- 240 ml (1 cup) homogenized milk
- 30 ml (2 tbsp) heavy cream
- 1 cinnamon stick
- 1/2 vanilla bean (or ¼ tsp vanilla extract)
- 15 ml (1 tbsp) cocoa powder
- 45 g (1.5 oz) milk chocolate
- 45 g (1.5 oz) dark chocolate
Watch Webber walk you through the process in the video above. Once you're done, garnish to taste. Whipped cream is an option. So is more chocolate. Or have it like you did as a kid, with a handful of marshmallows. After all, this might be the fanciest hot chocolate you've ever had, but that doesn't mean it shouldn't be fun.
Enjoy!
Originally published Nov. 25, 2016
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