Here at Entangled, we like to read.
(Bet you would never have guessed that.)
So we also love quick-n-easy recipes that free up more time for us to indulge in our favorite past time.
Each week we’re sharing some of our favorite recipes to help you find a few extra minutes in your day to enjoy your next favorite book!
This week a special guest:
Hot Chocolate with Charlee James
Who tried it: Charlee James, author of The Bookworm and the Beast
Why she likes it:
In my debut novel, the heroine Izzy loves to whip things up in the kitchen from scratch, including hot chocolate! I’ve always admired those who can navigate the perils of the kitchen. In college, I had to take a few culinary courses and had an unfortunate incident involving a crumb cake. Who knew sugar and flour could be so flammable? Whether you look out your window and see snowy spruce trees or sun-drenched palms, I hope you’ll try out the recipe below, curl up somewhere cozy, and escape with a good book. Oh, and don’t forget the whipped cream!
The days of wearing a culinary uniform seem like a lifetime ago! My mom really wanted to take this picture, so I humored her because she’s lovely in every way, and yes, the bowl and spoon are only props!
3 tablespoons cocoa powder (preferably Dutch-processed), plus more for serving
3 cups whole milk
6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3 tablespoons demerara or granulated sugar
Lightly sweetened whipped cream (for serving)
Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.