The Winter Drink

It’s hard to imagine a better pairing than cold weather and hot chocolate. The warmth of the mug, cradled in your hands seems to search out the cold spots in your whole body. Then sipping it really takes away the chills. Thank the winter for making chocolate such a perfect companion!

The hot chocolate I make when the weather turns colder makes me think of my father - a fine dining restauranteur who knew how to make “instant” hot chocolate decades before there were packets of varying quality on store shelves. And this hot chocolate tastes marvelous - deep and rich!

Add to that, you won’t have to read the ingredients on the label to discover all the things you don’t want to put into your body like corn syrup, tropical oils, or chemicals.

It is simple and quick. It requires a spoon for stirring, a mug or pitcher in which to prepare it, and, with one exception, ingredients you most likely have at home.

The lone ingredient you likely don’t have all the time is cream. The other ingredients are Dutch (alkalized) style cocoa, sugar, salt, vanilla and a kettle of hot water on the stove. The recipe is easy - one part cocoa, one part sugar, two parts cream with a pinch of salt and a splash of vanilla and boiling water to finish.

For a 12 oz mugful it’s as follows:

1½ Tb Dutch-style cocoa

1½ Tb Sugar

3 Tb Cream

½ tea Vanilla

Pinch Salt

And a kettle of boiling water.

In the mug, mix the cocoa and sugar, making sure to combine them well to eliminate any lumps of cocoa. Add the cream, again working all the dry ingredients, stirring from the bottom to eliminate dry pockets. Add the salt and vanilla then the boiling water, stirring to combine well.

For the little kids, you can add a bit of mint or orange extract. For the fully grown kids, a shot of rum or bourbon or your favorite aperitif may be just the ticket. But plain or adorned, it’s done in a minute or two, hot and ready to be your companion after taking a walk or (ugh!) shoveling the driveway. You can even premix the ingredients in the mug and have the kettle simmering before braving the cold so all that’s needed is the mixing when you return home.

If you’re having a few friends over, quadruple the recipe. Do the mixing in a small bowl, scrape the ingredients into the pitcher then add the boiling water, again stirring well. Added adult liquids can be done in the pitcher or in the individual mugs. It’s a pure pleasure as the weather gets chilly.

And you can make a thermos of hot chocolate to take to work, though the boss might frown on the alcohol. And cops might be less than understanding if you fortify it and have it beside you on the seat as you’re maneuvering through snowy streets.

Of course, this wonderful hot chocolate pairs beautifully with Bob’ Biscotti. The richness of My Hazelnut is a natural with mug of hot chocolate. The mix of spices in Trade Winds may bring memories of holiday seasons past. And The Citrus will brighten your tastebuds and lift your spirits.

So here’s to my father, the original Bob Benish, who loved fine dining, wonderful food, and good friendships. He instilled those loves in his children and passed down this glorious recipe by making it for his family. May you take it and make a treasure to pass down to your family.

Cheers, from our family at Benish’s Bakery to yours,

Bob