Hot Chocolate with a twist

Hot chocolate brings back memories of childhood sledding parties, evening skating on the frozen lake, or even with cookies after a taffy pull and sleigh ride. It is still one of those comfort foods/drinks that makes me yearn for winter and snow. This morning as the first snowfall of the season changed the landscape into a true winter wonderland and Werner bought in arm loads of every kind of evergreen imaginable, to decorate the inn for Christmas, I just had to make him a mug of this wonderful concoction. Remember that Switzerland is the “home” of great chocolate. The Swiss consume an astonishing 11.6 Kg (that is no less than 25 Pounds) of chocolate per capita per year. I can attest that our small family did our part! Enjoy this treat with a freshly baked cookie or biscotti.

*note: this is more of a process than it is a recipe. Use less cream, more chocolate, add a shot of Bailey’s, .. you name it and it will most likely work.


1 cup heavy whipping cream
2 Tbsp cocoa powder ( I like Ideal cocoa from Wilber’s)
1 Tbsp powdered sugar
1 oz grated or finely chopped bittersweet chocolate
1 Tbsp vanilla

4 cups lowfat milk

the following are optional additions or can be sprinkled on at the end
*crushed peppermint stick
*crushed chocolate covered espresso beans
*vanilla powder


In a bowl whip the heavy cream until it holds stiff peaks. Be careful not to overbeat or you will have butter!
As the cream starts to thicken add the cocoa powder, powdered sugar, and vanilla
At the end stir in the chopped or grated chocolate
(This can be covered and stored in the refrigerator for several days.)

Heat the milk till steaming.
Spoon 1/2 cup of the whipped cream mixture into a mug
Pour the hot milk over it
Sprinkle any of the above additions on top and serve.

Serving suggestions:
peppermint sticks to stir
cinnamon sticks
chocolate “cigars” which will melt as you stir

Swiss Woods
Debbie Mosimann
Bed and Breakfast Foodie

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