ON COLD DECEMBER NIGHTS it is my habit to curl up with classic holiday films, such as ‘A Christmas Carol’ (the really old one with Alistair Sims and Hermione Baddeley), ‘A Wonderful Life’ (with James Stewart), and ‘The Bishop’s Wife’ (Cary Grant and Loretta Young). My beverage of choice during these nights is rather classic, too — hot chocolate. But I refuse to open a packet of highly processed garbage like ‘Swiss Miss.’ Instead, I make my own thick, rich, and creamy hot chocolate from scratch. Anyone born prior to 1970 will probably know this recipe:
Stir in sugar and salt, heat to boiling, and then reduce heat to low.
Stir in the milk, cover the pot, and heat through but do not boil. (If you like your hot chocolate frothy — I do — briefly beat with a hand mixer before serving.
Now, I wasn’t kidding when I referred to instant hot chocolate as “garbage.” Just compare the above ingredients for Old Fashioned Hot Chocolate with those found in a packet of ‘Swiss Miss:’ Sugar, corn syrup, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate (an antacid), salt, dipotassium phosphate, non- and diglycerides, artifical flavor, carrageenan (a seaweed extract). I doubt that neither James Stewart, Loretta Young nor Donna Reed would approve.
Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly newsletter.