Let’s start 2019 off with a bang. Let’s start 2019 off with Tahini Hot Chocolate. You guys, this stuff is pure liquid gold.
When I was little, I loved me some Swiss Miss. You know, those instant hot chocolate packets that you stir into hot milk. And always the kind with marshmallows in the packet. Always.
I mean in general I was a hot chocolate loving child. I think I liked to ski so much because breezing down the mountain was exhilarating both for the thrill of it but also because I was headed to get hot chocolate at the lodge below. One time on a road trip, I made my dad stop at a Lindt Chocolate outpost so I could try their famous thick hot chocolate.
While I loved my Swiss Miss so, I always felt a hint of disappointment as I sipped it. Why the heck was it so thin? Isn’t hot chocolate supposed to be thicccc? Like that one at Lindt. I wanted THAT.
And yes I’m like 20 years late to fulfilling my dream of creating a thick AF hot chocolate, I’ve officially done it, and it’s DAMN DELICIOUS, people!
This Tahini Hot Chocolate is pure liquid gold. It’s so thick that when you put it in the fridge it becomes solid. And the flavor is deep thanks to a combination of cinnamon, espresso powder, and vanilla extract.
And the tahini? It gives the hot chocolate a fantastic complexity. It makes things a hint nutty and extra thick.
Of course because this hot chocolate is so rich, it’s not meant to be served in a giant 20 ounce mug. I opted for these sweet 6 oz glasses, and wouldn’t recommend drinking more than that, as this stuff is hefty.
But like in the most amazing way. Like how it should be. 🙂
Alright biddies, happy 2019 and ENJOY!
Liquid Gold Tahini Hot Chocolate
- Yield: 4 servings 1x
- 1 1/2 cups whole milk
- 1/2 cup tahini
- 2–3 tablespoons honey, to taste
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 8 ounces bittersweet chocolate, roughly chopped
- whipped cream, for topping
- sesame seeds, for topping
- In a small saucepan over low heat, whisk together the milk, tahini, honey (starting with 2 tablespoons), vanilla extract, espresso powder, cinnamon, and salt. Heat until the milk is just shy of scalding, then remove from heat and add in chopped chocolate.
- Allow to sit for 5 minutes before whisking together. At that point, the chocolate should be fully melted, but if it isn’t, place back on heat for 1 minute. If you like your hot chocolate sweeter, taste and add another tablespoon honey.
- Pour tahini hot chocolate into small mugs. Top with whipped cream and sesame seeds and serve!