So I am sorry I have been absent for a while, but the only thing that has really challenged my creativity in cooking in the last few months is ice cream.  I’ve come up with the best until I think of something new recipes for chocolate, vanilla, cookies and cream, peanut butter, flavors derived from syrups, and any add ins you want to make a flavor.  In the process I’ve come up with recipes for hot fudge and chocolate sauce that came out of the ice cream starters I prepare for each batch.  If you use the chocolate sauce you can add it to milk and make one of the best hot chocolates you’ll ever taste.  On to the recipe.

Ingredients:

Chocolate sauce:

• 2 1/2 cups milk
• 3/4 cup granulated sugar
• 1/2 cup cocoa powder
• 1/3 cup heavy whipping cream

Hot chocolate:

• 2 cups skim milk
• 3 Tbsp chocolate sauce

Instructions:

1. Mix 1/4 cup cocoa powder, 2 1/2 cups skim milk, and 3/4 cup granulated sugar in medium non reactive sauce pan.
2. Slowly steam and mix mixture over low heat.  I  use a 4.25 setting on an electric stove.
3. You do not actually want the mixture to visibly boil until it has thickened and lost volume.
4. This will take you about two hours.  You can stir occasionally.  The main thing is you don’t want a skin to form on the milk and you want to keep it from burning to the sides of the pan.
5. When you can see streaks on the bottom of the pan while stirring with your spatula or spoon (I recommend a high heat spatula), add the remaining 1/4 cup of cocoa powder.  Cook until smooth.
6. Add 1/3 cup heavy whipping cream and homogenize.
7. Remove from heat and save for later.  You can refrigerate if later isn’t soon.
8. To make hot chocolate mix chocolate sauce and skim milk in pan.  Homogenize and warm slowly to desired temperature.
9. Serve and enjoy.