Honey Hot Chocolate
|1/2 cup||Bee Maid Honey|
|1/2 cup||Unsweetened cocoa|
|1 tsp,||Vanilla extract|
|3 cups||Hot low-fat milk|
In small saucepan, combine honey, cocoa powder and water; mix well. Cook over low heat 5 minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve. To serve, stir chocolate mixture into hot milk.
Frozen Honey Hot Chocolate: Prepare syrup as directed. Stir in 3 cups cold milk; mix well. Pour into ice cube trays; cover with plastic wrap. Freeze at lease 6 hours or up to 1 week. Remove cubes to food processor container; process until mixture is smooth. Serve in chilled glasses with spoons.
Chocolate syrup may be prepared in advance and stored, covered, at room temperature for up to 2 weeks. For single serving of hot chocolate, stir 1/4 cup chocolate syrup into 3/4 hot milk.
Source: Recipe courtesy of The National Honey Board
10 Min 3 servings