In the last few months of each year, the word “holiday” transforms from “a vacation” or “a break from” to: an entire season, a feeling, a memory. During these later months, the word “holiday” becomes an entire sensation in itself – a sensation we all look to and have fond memories of.
A favorite childhood memory of mine and a memory I know many of you will be able to reminisce with me on: hot chocolate after a full day of playing in the powdery, freshly-fallen snow. Nothing feels as good as letting the hot mug sit in your cold hands after you’ve clumsily pulled off those snow-boots and heavy-duty snow-gloves.
Oh hot chocolate, hot chocolate, Don’t forget the mini-marshmallows, too!
Here’s one variation of this beloved classic. Instead of using our usual mix, I’ve swapped it with R.E.D.D.’s new nutritional, whole food and plant based elixir (in chocolate flavor) and could not have been more pleased with how delicious this recipe turned out. In addition to chocolate elixir, R.E.D.D. carries a Cold Brew Latte flavor (pictured above) in their Elixir line and overall, are our collective team favorite, here at HC. Click here, check them out, give them a follow, see what they’re up to and get exclusive BTS content and news on their company and products through their social platforms.
makes 4 servings
3 scoops R.E.D.D. Chocolate Elixir 3 tablespoons Dutch-processed cocoa powder
3 cups whole milk (substitute oat milk)
3 ounces finely-chopped semisweet (the darker the better) chocolate
1 tablespoon granulated sugar (substitute monk sugar)
*and if desired, top off with lightly sweetened whipped cream (for serving) *for ages 21+ and added fun, add 1 oz. Kahlua and 1 oz. Bailey’s
Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 scoops R.E.D.D. Chocolate Elixir and 3 Tbsp. cocoa powder until no lumps remain, then add milk or milk alternative and return to a simmer. Whisk in chocolate and sugar and let simmer, whisking frequently, until cocoa mixture is smooth and creamy and chocolate is melted, about 4 minutes.
Divide hot chocolate among mugs. For the adults or age 21+ over crowd, add a splash of Kahlua and Bailey’s (Almond Milk) before topping with whipped cream.
Et voila! Feel free to get adventurous – you can use this recipe as a “base” recipe and create numerous seasonal hot chocolate, hot cocoa or hot cocktail variations from this base.
Here’s to a very merry holiday season, from us at HC to you. Cheers!