Banana Hot Chocolate

Ladies and gentlemen, this is not a drill.

This hot chocolate is THE BUSINESS.

I’m not even sure ‘hot chocolate’ is the best name for it, since it skitters the line between the warm but thin hot chocolate we all turn to at this time of year, often originating from a tin of powdered cocoa mix, and thick, decadent ‘drinking chocolate.’

You can thank the banana for that. As it does in a cold, fruit smoothie, the banana sweetens, smooths and thickens this hot chocolate, tipping it into ‘truly decadent’ territory without actually being that bad for you. No heavy cream, no extra sugar. I mean- sure, you’re still eating chocolate but hey- you were going to drink cocoa anyway, that was a given.

The end result is quick, easy and utterly heavenly.

Blending then straining the banana is key for creating a velvety brew. It removes any fibrous or chunky pieces, so all you’re left with is rich chocolate, a hint of banana flavour and a silky texture that can’t be beat.

Honestly, I don’t mean to go on like this but- as a pregnant woman with a sweet tooth- this warm sipper was the single greatest achievement of my rainy weekend. A small espresso cup of this silken chocolate magic earned everyone in my household a good hour or two of unflappable good mood. I was in a haze of theobromine nirvana. The house could have been burning down around me and I would have looked up serenely, and then gently floated towards the sink to get a bucket of water.

And I’m not even a chocolate fan, usually! That is a) how weird my tastebuds are right now and b) how freaking delicious this cuppa is.

I like to serve this with a dollop of cool whipped cream on top, because- hey, if you’re going to go decadent, you may as well go full-tilt. I love the contrast between the rich hot chocolate and the fluffy, cool cream. That being said, this step is totally optional.

Another optional add-in which I, sadly, couldn’t enjoy with mine, but Colin could, is rum. A little splash of rum adds a kick of extra warmth and festivity, if you’re in need of that in these dark days of winter. Rum works excellently with chocolate, cinnamon and banana, so I guarantee its a combo that is sure to put a smile on your face.

And yes, I also served this with sweet, liege waffles. Because I’m a monster.

I can’t help it, they’re soooo good. While I’m still not terribly sold on the dry, flavourless North American waffles of my youth, those that require gobs of syrup to be palatable, I do have a soft spot for these fluffy, caramelized little pastries. They taste like the subway stations in Brussels… in a good way. I didn’t include a recipe for them here, because this hot chocolate really does stand on its own, but if you’re keen to make a sweet meal out of this, I have had good success with this recipe from Smitten Kitchen (and have even been able to buy the sweet treats at some bakeries!)