Spicy Ginger White Hot Chocolate

Winter is definitely in full swing, it is bitterly cold and pretty miserable outside. However, I don't have a problem with this because a) I can stay inside and watch Friends on Netflix for as long as I want without feeling any guilt, and b) there is every good reason in the world to make hot chocolate. Mmmm, hot chocolate. There is literally nothing better when it looks like this outside:

This is not your typical hot chocolate, especially considering it is white chocolate, which I have never really considered chocolate at all. (No cocoa solids?! MADNESS.) But this is what I dream about when I'm on my way to work, waiting for the bus at 3:30 in the morning and the windchill is -27˚C.  It is rich, creamy and sweet, and the spicy heat of fresh ginger will warm you to your bones.

Just be sure you're getting real white chocolate, not the weird and gross, hydrogenated, fake cocoa butter, white chocolate-ish substance. Anything sold specifically as white chocolate is regulated and has to have at least 20% cocoa butter, but some companies are tricky and label things  "white chips" or "white baking bar," to get around the fact that they have replaced some or all of the cocoa butter with hydrogenated vegetable or animal fats. Sneaky, I know!

P.S. If you live in some kind of wonderful paradise where it is sunny and warm and there is absolutely zero chance of a blizzard or ice storm heading your way, crank up the AC, don your flannel pajamas and pretend, cause getting cozy with a cup of this stuff is worth it. 

Spicy Ginger White Hot Chocolate

Adapted from A Cozy Kitchen

Kitchen Soundtrack: Porgy & Bess - Ella Fitzgerald & Louis Armstrong

Makes 2 servings

Ingredients: 

• 25g or ⅛ cup sugar
• 32ml or ⅛ cup water
• ~80g or ⅓ cup peeled and finely chopped fresh ginger
• 500ml or 2 cups whole milk
• 60g or ⅓ cup good quality white chocolate chips
• 2-4 inch piece cinnamon stick, plus more for stirring (optional)
• a few pieces of crystallized ginger (optional)

Method:

1. Heat the sugar, water and ginger in a small sauce pan over medium heat. Cook until the sugar dissolves into a syrup and the ginger pieces start to turn golden. Remove from heat and allow it to cool a little.
2. Add the milk, the chocolate and the cinnamon stick and place over medium low heat, stirring often, until you get tiny bubbles around the edge of the pan and the hot chocolate is steaming (don't let it boil). Remove from heat.
3. Strain out the cinnamon stick and ginger bits (I use a loose leaf teapot), then pour into two warm mugs. Drop in a chunk of two of crystallized ginger for some extra heat and a delicious nibble after the hot chocolate disappears.