Salted Hot Chocolate

What a weekend!! My birthday is actually today, but I spent the weekend being spoiled by the best fiancé and friends ever. On Saturday I woke up to flowers and the most incredible eggs benedict. Then Saturday night we had the best date night and went to Ox. Greatest meal I’ve eaten in Portland so far. I’m telling you, if you live in Portland or are traveling to Portland you have to try this gem! We had the clam chowder with smoked marrow bone (SOOO GOOD), the most tender skirt steak, braised lamb, the yummiest carrots with truffled pistachios and goat cheese, crispy brussel sprouts, and wine. Lots and lots of wine. We finished the night talking for hours at the coziest little wine bar by our apartment that we always pass and say “we should check it out someday”. I couldn’t have asked for a more perfect date night. 

Then on Sunday, my girlfriends took me to brunch at Petite Provence and we sipped mimosa flights, ate crepes, croissants, and French baked eggs and talked and laughed about anything and everything. It was the best day and if you haven’t seen a trend I obviously am happy celebrating with food! 

So now we’ve arrived to Monday and we’re leaving for Norway in two days!! I feel like I have so much to do between now and then, but I’m so excited to get there and spend the holidays with Thomas’ family. I can’t wait to cozy up on his couch with the wood burning oven crackling and watching the snow falling outside the window. The only way to make the scene better which sounds impossible, is to be sipping on homemade hot chocolate. 

Believe me, I’ve had my fair share of cocoa packets in the day, but there is nothing better than to make homemade hot chocolate with homemade whipped cream. I love anything with a touch of salt, so adding local Jacobsen Salt to the hot liquid gold made it 10X better. 

Salted Hot Chocolate 

Ingredients
– 4 cups (32 oz) of whole milk
– 8 oz. (two 4-oz. bars) dark chocolate, chopped (saving a little to sprinkle on-top)
– 1 Tbsp. brown sugar (or other sweetener) + more if you want
– 1 tsp of salt 

OPTIONAL ADD-INS
– 2 tsp. cornstarch ( to thicken it up a bit)
– booze of your choice
– 1 Tbsp. instant espresso powder
– ground spices (cinnamon, nutmeg, chile powder, etc.)

What to do

1. Chop chocolate into small pieces. The smaller they are, the faster and more smoothly they will melt.
2. Optional: If using cornstarch, whisk with ½ cup milk and set aside.
3. Heat milk, sugar, and salt in a saucepan over medium-low heat. Stir occasionally.
4. When milk begins to bubble around the edges, stir in chocolate and whisk until smooth.
5.  Add cornstarch mixture and any other add-ins. Whisk until smooth and steaming hot.
6. Pour into cups and top with homemade whipped cream and chopped chocolate. 

Homemade Whipped Cream
– 2 tablespoons of sugar
– 1 cup (8 oz) of heavy whipping cream

1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
2. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.