This is from Montage Deer Valley
There is nothing better than a cup of creamy hot chocolate after a long day in the wintry outdoors. Whether skiing, snowshoeing, or building snowmen with the kids, it’s the perfect evening companion while warming up by the fireplace.
This winter, say goodbye to the old cocoa mix and start making hot chocolate the way it was meant to be: rich, homemade, and irresistibly delicious.
Montage Deer Valley’s Executive Pastry Chef Ray Lammers is here to share his finest (and most popular) recipe.
Ray’s Spiced Hot Chocolate
1 quart Milk
1/3 cup Sugar
2 tablespoon Honey
1 Cinnamon Stick
1 Vanilla Bean
15 Black Pepper Corns (cracked)
1 Zest of Lemon
8 ounces Valhrona “Pure Caribe” or any good dark chocolate
1/4 Cup Extra Dark Cocoa Powder
1. Bring the milk, sugar, honey and all spices to a boil.
2. Cut the chocolate in small pieces.
3. Add the chocolate and cocoa powder.
4. Mix the milk with the stick blender for 1/2 min.
5. Strain the milk.
Member: International Food Wine & Travel Writers Association (IFWTWA)
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists (SPJ)
Luxury & Culinary Journalist, Speaker, Food Judge
Follow me: @maralynhill
If you would like to submit a guest post on food, wine or travel to Where and What in the World, I would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling me if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot.