Photo by Reima
Skiing is a full-on sensory experience. There’s the sight of a ski run, bordered by trees and textured by the groomer; there’s the feeling of heavy and wet or light and dry snow on your bibs; there’s the squeaky crunch of skis making turns down corduroy on a cold day and friends’ laughter on the chairlift. Another sense awakened during a day on the mountain is taste—and the classic flavor associated with skiing and snowboarding is hot chocolate. While the taste of lodge cocoa is nostalgic for skiers young and old, sure to drum up sweet memories, it’s filled with some not-so-amazing ingredients, like corn syrup, hydrogenated oil, dipotassium phosphate (whatever that is), and mono- and diglycerides, which help oil and water blend—yuck. We’ve all been disappointed by hot chocolate that was too watery, too hot, or lacking marshmallows, so why not make your own at home? You can stash it in a thermos in the car for après-ski, carry it in your pack, or kindly ask a parent to put it in theirs. Making hot chocolate at home is easy-peasy, and once you’ve had the good stuff, you’ll never go back!
WORLD’S BEST HOT CHOCOLATE
serves 2
2 cups half-and-half, whole milk, or nondairy milk
2 tablespoons honey, maple syrup, or granulated sugar
1½ ounces chocolate, chopped (anything from
Hershey’s milk chocolate to extra-dark Valrhona)
1 tablespoon cocoa powder
½ teaspoon vanilla
Pinch of salt
Marshmallows (optional)
DIRECTIONS
Pour the liquid into a pot and warm over medium heat.
When you see tiny bubbles form, whisk in your sweetener.
Return to a low simmer and whisk in chocolate, cocoa powder, salt, and vanilla.
Pour into an insulated thermos and seal tight.
Pack marshmallows for topping anywhere on the mountain you enjoy your hot chocolate!