Two weeks ago we had a ridiculously wet week here in Seattle! I know it rains a lot here, and those of us that live here are pretty used to it. But this was a different kind of rain—not our normal round the clock drizzle—but a heavy, heavy downpour—the kind we get when we visit my in laws in Puerto Rico. Add to that some gusty winds and temps in the 40’s and it was just yucky. In fact, a local news station called one of the days the second gloomiest day in the past 3 years, based on a tool that measures amount of sunlight.
David and I had been out running errands all morning and by the time he got up from his afternoon nap we were wanting something warm and cozy. I decided on this easy hot chocolate recipe, adapted from one of Ellie Krieger’s recipes. I use cinnamon, ginger and cocoa powder to make a yummy sweet treat! This comes together in less than 5 minutes—perfect for even the most anxious toddler!
Hot Chocolate, serves 2
2 c non dairy milk (we used sweetened vanilla almond milk)
1 T cocoa powder
1 T sugar
1 T water
½ tsp cinnamon
3 “coins” of ginger (cut 3 ¼ inch slices of fresh ginger, don’t worry about the peel)
Put the milk and ginger slices in a small saucepan and heat until desired temperature (I just add an ice cube to David’s so he can drink it, as I prefer hot chocolate over warm chocolate!).
In a separate container (use the measuring cup you measured the milk in!) mix together the cocoa, sugar, and water. You need to stir it for a minute or so, and right about the time you will be saying that I’m a crazy lady for thinking this will come together, it will turn into a nice smooth chocolate paste. Add cinnamon and give one more stir. When milk is warm, pour into container with chocolate and stir it all together, discarding ginger. Pour into mugs and serve!