and I have been having quite a bit of it cause of cold weather.

10 oz mug and 2% milk, heated in microwave
pour into blender
add tablespoon coca powder
sugar to taste
tablespoon vanilla or good choc. ice cream ( Ben and Jerry's, Haagen Daz)
Whirrrrrrrrrr for a few seconds
pour the now foamy stuff back into the warm cup

make 2 slices of whole wheat bread turned into cinnamon toast

and that's breakfast

or dessert

love it!!!

the blender makes it like cappuchino foam and the ice cream adds a depth of richness.

I make a huge vat of hot chocolate in the crock pot. Milk, milk chocolate chips, dark chocolate chips, tsp of vanilla, TINY dash of cinnamon. Cook on low until heated and all is melted and smooth (can take a few hours, I get up early so it's ready at present time).

Then for brunch when family comes, we have a hot chocolate bar with whipped cream, chocolate shavings, peppermint sticks, and for the adults your choice of Godiva liqueur, marshmallow vodka, Caramel Bailey's, Amaretto, or Kahlua. YUM!

I do a version of it, but you've given me ideas for dressing it up which will be especially fun over the holidays.

Here's my recipe:

I take that chocolate that is made for melting, although luckily I am able to get the French kind, which the RG brings back from France when he goes. It's a really nice chocolate. They are made in little circles about 3/4 inch in diameter. Don't know what they are called. He gives me white, milk, and dark.

Then I take a good quality of milk, like some of the kinds found at Whole Foods, and put it in a cup in a double boiler. I put the chocolate in and also a few teaspoons of agave light. When it warms up, I stir the melted chocolate to dissolve.

Put a little whipped cream on top and that's it!

I love the slow cooker idea for serving a number of people. That's gonna' be fun!



Cher

I do a normal version (just whipped cream and chocolate shavings) on snow days when the kids are all in and out all day. I saw the slow cooker idea on facebook and it's so nice to keep it warm all day long!

I bet white chocolate in it would be AWESOME. Now I'm going to have to try that.

I do a low dairy version of champurrado--or leave the milk out entirely. I tend to use Mexican chocolate, which has the cinnamon
already in it.

Recipe here: http://sweetlittlekitchen.com/mexican-chocolate-atole/

Champurrado is sold by street vendors in Mexico as a breakfast food. It's thick and rich and while you might think chocolate and masa would fight with each other, don't forget they grew up together in that part of the world.

I steam milk with my espresso machine then I add just a bit of it to the syrup in a cup and stir to get a good slurry going, then finish filling with the milk and foam making some latte art.