Recipe: Honey Hot Chocolate and Frozen Honey Hot Chocolate

HONEY HOT CHOCOLATE

FOR THE CHOCOLATE SYRUP:
1/2 cup honey
1/2 cup unsweetened cocoa powder
1/2 cup water
1 tablespoon vanilla extract
FOR SERVING:
3 cups hot low-fat milk

TO PREPARE THE CHOCOLATE SYRUP:
In small saucepan, combine honey and cocoa powder and water; mix well. Cook over low heat 5 minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve. (Chocolate syrup may be prepared in advance and stored, covered, at room temperature for up to 2 weeks.)

TO SERVE:
Stir chocolate mixture into hot milk. (For single serving of hot chocolate, stir 1/4 cup chocolate syrup into 3/4 cup hot milk.)

VARIATION:

FROZEN HONEY HOT CHOCOLATE:
Prepare syrup as directed. Stir in 3 cups cold milk; mix well. Pour into ice cube trays; cover with plastic wrap. Freeze at least 6 hours or up to 1 week. Remove cubes to food processor container; process until mixture is smooth. Serve in chilled glasses with spoons.

Makes 4 servings
Source: National Honey Board