hot chocolate

I love hot chocolate. I grew up with it, putting mugs of 2% milk in the microwave and heaping spoonfuls of Nestle Quik powder into the steaminess. It is a decided comfort item for me, as the small amounts of caffeine won't keep me awake but the warm liquid soothes and calms. On those evenings in high school when I made my own dinner you could often see a mug of hot chocolate and a plate with eggs and bacon and toast beside my homework. That's still one of my culinary favorites.

In college I tried to like the sludge that came out of those cocoa machines and I tried to like the SwissMiss packets added to hot water. But nothing compares to hot, almost scalding, creamy milk - so hot so that the chocolate blends in with a particular rich flavor and so that you have to drink it slowly. Made on the stove also increases the restfulness of the event; slowly stirring so the milk won't burn, thinking about the day, winding down.

I remember when we got our new microwave and I put the milk in, surprised when it came out after four minutes all frothy and boiling over. I'd never paid any attention to microwave strength before but suddenly it became imperative to find the perfect amount of time to get the temperature just right.

I've tried putting in mint or cinnamon, but the perennial favorite continues to be just plain hot chocolate. So rich.

--Please remember this if you ever invite me over to spend the night.