Around this time of year, we become a bit introspective, reflecting on those things for which we are grateful. I've got to say, I'm so grateful that chocolate exists. I mean, what else is there in our cupboards, ready on standby to be deployed into whatever goodies we feel like whipping up? Chocolate chip cookies, brownies, mousses, ice cream, the list is endless. What else goes with so perfectly well with so many different fruits (and vegetables - I'm looking at you zucchini!). When there seems to be a dearth of produce to turn into dessert, who is always there? Chocolate of course!
As Americans, we are looking to Thanksgiving and thinking of turning harvest foods like squash, apples, pears and brussels sprouts and such into delicious feast food, I wanted to make sure chocolate still felt included in all the festivities.
Using half and half and the chocolate chips made this into a wonderfully thick and creamy hot chocolate, not quite pudding, but almost! And it was ever so gloriously luxuriant, an edible tribute to our good friend chocolate.
Ingredients
2 cups half and half (or whole milk)
6 ounces good quality semi sweet chocolate chips or chocolate bar
pinch vanilla salt
2 teabags earl grey tea
1 tablespoon of lavender buds in a teabag (or just strain the lavender before serving)
1/4 teaspoon vanilla extract
Instructions
Place half and half, chocolate chips, vanilla salt, earl grey teabags, and the lavender tea bag in a small pot over medium-low heat. Stir continuously, melting the chocolate into the milk. Once the mixture is nice and hot, and the chocolate is melted, stir in vanilla extract and remove the teabags.
