Until embarrassingly recently, I’d only ever made hot chocolate from a store-bought mix, and that might have been why I phased it out of my life. most of those mixes are soo wildly sweet that I always felt like I’d have to choose between hot chocolate and sufganiyot or some other holiday dessert, out of fear of sugar overload. But a hot chocolate recipe from hemsley + hemsley, which uses coconut milk as the base and just a touch of sweetener, inspired me to revisit my old friend. Of course, as with nearly everything in my life, I added tahini. The result is nutty and not too sweet. It’s rich in texture, yet subtle in flavor, and crazy easy to make.
Makes 2-4 servings
1 (13.5 oz) can light coconut milk
¼ cup cocoa powder
3 tablespoons tahini
2 tablespoons honey, or more to taste
¼ teaspoon salt
A splash of vanilla extract
A pinch of cinnamon
Whisk all ingredients together and warm over medium heat. Serve with whipped cream, marshmallows, a cinnamon stick… and if you like, spike it with the spirit of your choice.
Molly Yeh is the host of the Food Network’s “Girl Meets Farm” and author of “Molly on the Range.” This recipe first appeared on her blog, My Name Is Yeh.