Hot Chocolate

It's that season again. Not really, but I believe you can have hot chocolate at any time of the year. Home-made is so much better than packaged, if you're serious about your chocolate.

Hot Chocolate:

You'll have to keep testing and adding the following ingredients to taste as you add it to a small sauce pan.

I use half milk, half water, because I don't drink milk usually. Plus, you have a more chocolate flavor if there is less milk.

I notice that 3 tbsp cocoa, and an equal amount of sugar gives it a rich chocolate taste that is not too sweet.
Stir well, and throw in some chocolate chips to melt in there, or chocolate syrup.
Add 1 tsp of vanilla extract.

Heat up until ready.

Pour in cup and add whipped cream, marshmallows, or both.

Whipped Cream:

Home-made whipped cream is the best. Just buy a jar of heavy cream and whip it with an electric beater until it is firm. I add just a little bit of sugar, and rum. You can store it in an air-tight container for a few days if you whip it firm enough.

Fun fact: Did you know that if something like heavy cream is 'Ultra-Pasteurized', you don't have to store it in the refrigerator until it is opened?
It is just in the cold section of the grocery store, because that's where people expect to find milk products.
In reality, anything living and beneficial has been killed in it, so it has a shelf life comparable to cereal.