Celebrate National Hot Chocolate Day, January 31st
Ultimate Gerbs Hot Chocolate Recipe
History of Hot Chocolate
We all know hot chocolate as the warm, rich drink we enjoy on a cold night by the fire, or after engaging in winter activities such as ice skating and skiing. But have you ever thought about this delicious beverage’s origins? Hot chocolate’s history goes quite a way back, and the drink has changed over the years, evolving from cold and spicy to warm and sweet.
It Started in Mexico
As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today. They would mix the drink by pouring it back and forth from a cup to a pot until a thick foam developed, and then enjoy the beverage cold. Although the chocolate drink was available to all classes of people, the wealthy would drink it from large vessels with spouts, which later would be buried along with them.
¼ Cup Gerbs Cocoa Powder
3/4 teaspoon vanilla extract
4 cups Milk (non-dairy substitute)
1/3 cup Distilled Water
1/2 cup Pure Cane Sugar (monk fruit substitute)
Mini Marshmallows (optional)
Coarsely Chopped Gerbs Jumbo Dark Chocolate Chips
Whisk sugar, Gerbs Cocoa powder and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes.
Reduce heat to medium, add milk; stir and heat until desired temperature, do not leave this or it will boil over and cause a large mess. Remove from heat; add vanilla. Beat with whisk until foamy. Pour into large save mug, top with marshmallows and Gerbs Dark Chocolate Chips. About six 6-ounce servings.
Kicked Up Versions:
CINNAMON COCOA: 1/4 to 1/2 teaspoon Gerbs ground cinnamon.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy.
MOCHA COCOA: 1 to 2 tablespoons finely ground Italian roast coffee.
ADULT: 2 shots Peppermint Schnapps.
KIDS: Drizzle melted dark chocolate and caramel into mug – let cool.