Banana Hot ChocolateA grown-up variation on this recipe: add 1 ounce of bourbon, cognac, coffee liqueur, or chocolate liqueur. Or, for something different, add 2 ounces of room-temperature porter beer.
Makes four 6-ounce servings
- 3 very ripe bananas
- 2 cups milk
- 1/2 cup half-and-half
- 4 cloves
- 5 cardamom pods (optional)
- 1 teaspoon nutmeg
- 1 cinnamon stick
- 1 cup bittersweet chocolate chips
- 1 1/2 teaspoons vanilla extract
- Cut up the bananas into small pieces and place them into a heavy-bottomed pot with the milk, half-and-half, cloves, cardamom pods, nutmeg, and cinnamon stick. While stirring gently, bring the contents to a very low simmer. Simmer for 10 minutes, making sure to gently stir the mixture every several minutes to ensure the milk does not scorch.
- Remove the pot from the heat and strain the contents through a fine-meshed strainer. Use a ladle or a spoon to push as much banana as possible through the strainer with the liquid.
- Pour the strained mixture back into the pot, place it over very low heat, and bring to a very low simmer. Add the chocolate and vanilla extract and stir until the chocolate is dissolved.
- Pour the hot chocolate into a mug and top with either whipped cream or marshmallows.
Per serving: 385 CALORIES, 8.5 g PROTEIN, 46 g CARBOHYDRATES, 5 g FIBER, 23 g TOTAL FAT (15 g saturated fat), 78.5 mg SODIUM, 32.5 mg CHOLESTEROL