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Welcome to March… when we can all start thinking about things that are green and Irish-ish. So I whipped up a batch of Irish Hot Chocolate. Delicious!
It’s easy, too.
3 cups of the best milk you can find (we use whole, cream top, vat pasteurized milk from grassfed cows
2 eggs from pastured hens
2 Tablespoons of maple syrup (my brother makes mine, but this kind is good, too)
1 teaspoon vanilla (like this)
1 Tablespoon raw cacao powder (like this)
1/8 teaspoon sea salt (like this)
3 Tablespoons of the best cream you can find–not ultrapasteurized
1/4 cup Irish Whiskey
Break the eggs into a heavy bottomed pan, and give them a quick whisk to break the yolks. Add the milk, and stir well.
Add the rest of the ingredients except the whiskey.
Heat gently on medium-low heat, stirring constantly. If you do not stir constantly, the egg will cook separately and you will have little bits of scrambled egg floating in your hot chocolate. (Just trust me on this one, okay? Besides, it takes a few minutes to incorporate the cacao powder.)
When it’s nice and warm, but not boiling, add the whiskey; you do not want to flash off all that lovely alcohol, do you?
This recipe makes enough for you and a friend.
This Hot Chocolate has a nice, light chocolaty flavor (unlike my Divine Hot Chocolate with Red Wine, which is much richer) and is actually delicious even without the whiskey!
This is my kids’ favorite hot chocolate recipe and it goes without saying (I hope!) that I do not add any alcohol to theirs!!!
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