I bet this could be made with powdered ingredients and such, but I didn’t feel like mixing a powdered cocoa mix. I would have had to find a lot more stuff. I was reading a thread in a forum about hot chocolate, and someone mentioned melting chocolate bars and adding hot milk.
Well. I had chocolate. And I had milk. So….
About 1 oz solid chocolate, broken up
1 T granulate sugar, white or brown
3/4 c milk, warmed
Marshmallows or whipped cream
Put the chocolate in a double boiler. If you don’t have one, rig up a makeshift double boiler by putting water in a pot and putting a smaller pot in the water. Turn the burner to medium-low. Once the chocolate started to melt, add the sugar. After everything is melted together, whisk in the warmed milk. Heat it through, pour into a mug and top with marshmallows.
I’m a Southern girl, when I want to admit it. I was born in Illinois but raised in Florida, and I spent more time with my mom’s Southern family than my dad’s Minnesotan one. I love them both, but I’m a product of my environment, which was predominantly Southern. (That said… I HATE country music with the exception of a small handful of songs and artists, and I only develop the Southern Accent when I’m angry.)
Anywho. Here, iced tea is not iced tea unless it is sweet. While I like plain sweet tea, sometimes I want to play with the flavors. This recipe makes one quart; scale up or down as needed.
Note: It can be tough to distinguish true cinnamon from cassia, which is often sold as cinnamon. Here’s a helpful link for telling the two apart.
3 Ceylon cinnamon sticks (looks like this), broken into pieces
1 cup water
4 tsp loose black tea or 4 one-cup black tea bags
sugar to taste
Cook the cinnamon in the water on low heat until boiling.
Remove from heat and add tea and sugar. Steep according to package directions – about 3 minutes.
Strain into a 1-qt container. Add 3 cups cold water and refrigerate until cold.