Two-Minute Hot Chocolate By the Mug
I hear it’s a bit cold outside for quite a few of you right now. The “Polar Vortex,” they’re calling it? Even just reading those frigid words makes me shiver. Brrrrrrr.
So even though it’s the time of year for detoxes and smoothies*, I thought I’d quickly share my super-simple formula for single-serving Hot Chocolate By the Mug. No packets or powder, here … just milk, chocolate, brown sugar, vanilla, and a tiny magic-making pinch of salt. A little heating, a little stirring, and a lot of comfort-in-a-mug.
This sort of reminds me of those single serving mug cakes that I am too afraid to try because I fear I will have no willpower once I know how to make them. Luckily, I have a little more control over hot chocolate, I suppose. I guess because I really only crave it when the temps dip below freezing. But once that happens, I’m all about creamy, comforting, uber-chocolaty sips of pure hot chocolate heaven. So cozy and comforting. And when I only make one mug worth? It keeps me in control – it’s just enough.
This is so, so easy that I feel like I shouldn’t even call it a recipe.
Here’s what you do. You heat up some milk. Then you stir in the other stuff. Then you drink it. So complex, right?
And, hey, if you’re snowed in, you probably already have these ingredients in your pantry.
Stay safe out there, folks. And warm – one mug at a time.
Easy Two-Minute Hot Chocolate By the Mug
Sometimes you just want one steaming, comforting, rich mug of hot chocolate from scratch. This recipe makes it happen – in about two minutes!
- 1 cup whole milk
- 2 tablespoons chocolate chips
- 1 tablespoon brown sugar
- 1/2 teaspoon vanilla extract
- Pinch salt
- Pour milk into a microwave-safe mug and heat on high for about 1 minutes 30 seconds, or until milk is steaming but not boiling.
- Add chocolate chips, brown sugar, vanilla extract, and pinch salt. Stir until chocolate has completely melted, about 30 seconds.
- Top with whipped cream or marshmallows, if desired, and serve.
For the chocolate chips, I use Ghirardelli 60% bittersweet dark chocolate chips, because that’s what I have in my cupboard most often. Semi-sweet or milk chocolate chips should work just fine – I would just suggest going light on the sugar, tasting, and adding more until your hot chocolate is exactly as sweet as you want it. [br]I use whole dairy milk because, with a toddler in the house, that’s most often what we have. But a lower-fat milk or even non-dairy milk like almond, coconut, or soy should work just fine as well.
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