By John Kirkendall
You have the platter of cookies.
Ideas for a morning brunch are already developed.
But is there something missing?
I think back to holidays in front of our fireplace when there were games and a lot of conversation about what we had done during the year, much of it apocryphal – no one was fooled. One thing was certain, the cookies conquered. And that was aided by caldron of the very best steaming hot chocolate envisioned by man or woman – this hot chocolate was not made of the powder we often see, but instead was made of stuff we only need to have once a year. After all, it’s the holiday season.
This hot chocolate is made in a slow cooker and can be kept hot – and can be ladled out as desired. A bowl of sweetened whipped cream is nearby to be spooned on the each cup of hot chocolate as served. Candy cane stirrers add to the flavor and the indelible memories you are creating. There will be visions of sugar plums dancing tonight!
Now if the adults desire to have a soupcon of Amoretto to swish in the cup before adding the whipped cream, it’s OK. Have that available in a discreet pitcher and labeled if your gathering is more than a few persons.
Guard this recipe. You’ll come back to it, I assure you.
Holiday Hot Chocolate
Ingredients
• 2 cups whipping cream.
• 6 cups milk.
• 1 teaspoon vanilla.
• 12 ounces bagged chocolate kisses – a variety works well – white chocolate, dark chocolate, candy cane kisses.
Garnish:
• Whipped cream, sweetened with a touch of vanilla.
• Candy canes.
Directions
1. Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2. Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.
Judge John Kirkendall is a retired Washtenaw County Probate judge. He presently serves on the Elder Law Advisory Board of the Stetson University College of Law. He has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco. He is past president of the National College of Probate Judges. He can be reached at Judgejnk@yahoo.com.
