There a few guarantees in most office environments: 1) there's an abundance of non-dairy creamer near the coffee pot and 2) someone will have a stash of Hershey's minibars or kisses (we keep ours at reception for guests).
Our office keeps a supply of hot chocolate buried deep in one of the snack cabinets (behind the microwave popcorn and swizzle sticks). Once in a while I feel like I need a cuppa chocolate, and the "dump it and nuke it" packets just don't cut it when I've really got a craving for "good" hot chocolate.
So, here's how the Office Gourmet makes hot choc in a pinch:
Ingredients/Materials:
1 Hershey's minibar (special dark chocolate preferred, broken into pea-sized chunks) OR
1 Healthy squeeze of chocolate syrup (if you happen to have left-overs from last week's ice cream social)
appx. 1 tsp non-dairy creamer
2 packets of hot cocoa mix (each calls for mixing into 6oz. water)
water
1 oversized mug
1 regular sized coffee mug
spoon
microwave
Prep:
Fill the regular sized coffee mug with water (stop appx 1/2" from the rim: 10-ish oz.) and dump it into the oversized mug. Nuke the water for 1 min. While it's cooking, break up the chocolate bar.
Add the chocolate bar and creamer to the heated water, stir well until chocolate is melted. Add packets of hot cocoa, stir until blended. Nuke for 30 secs.
Notes from Beth: I pair up Land-o-Lakes Vanilla with a regular cheap-o chocolate from the office, and add a dash of cinnamon if it's avail. If I use or want a Mocha flavor, I'll add a splash of coffee to the total water amount. Needs only a dollop of marshmallow fluff from the unclaimed jar that's been in the fridge since the last xmas party--lol.
No comments:
Post a Comment