As you have probably figured out by now, I am not much of a baker. So, when I saw this chocolate milk recipe shortly before Craig’s birthday, I knew it would make the perfect birthday treat. My husband adores chocolate milk. The thicker and richer, the better – and if it comes in a thick glass bottle, there is no way we’re leaving the store without it. This chocolate sauce recipe provides all the richness of those glass-bottle-type chocolate milks, even when mixed with skim milk. Yes, the sauce is rich and certainly not diet food, but you only need a little bit in each glass. I can’t wait to try this as hot chocolate, too. And maybe also to dip the raspberries I just bought in the sauce…the possibilities are endless…
As a side note, if you are not already a fan of the Pioneer Woman, I highly suggest you check her out. Her wit and great photography definitely keep me coming back. And if you have an entire afternoon to kill, I dare you to not get hooked on her ongoing love story.
Chocolate Milk
Adapted from: The Pioneer Woman Cooks!
ingredients
4 oz. semi-sweet chocolate, preferably Ghirardelli, broken into squares
1 cup whipping cream
½ tsp. vanilla extract
directions
1. Bring cream to a bubble in a high-sided saucepan over medium heat.
2. Add chocolate and turn off the burner. Using a whisk, beat in chocolate for about 2 minutes, or until fully smooth. Whisk in vanilla.
3. Transfer to a pourable container and refrigerate until ready to use.
4. To make chocolate milk, use a long spoon to stir 1-1.5 Tbsp. chocolate sauce into a glass of milk.