I’ve been mourning our lack of bone broth lately. Since we moved to the San Francisco Bay Area, we’ve been scrambling to find grass fed beef and lamb, and pastured poultry.
We were finally able to order a whole lamb and 1/2 cow at a good price, but it will be a little bit of a wait before they are processed and transferred to our freezer. I still haven’t been able to find pastured soy/corn-free chickens for less than $7/lb. We’ve had to do a lot of rearranging in our grocery budget and some hard work searching for deals to keep our food costs reasonable.
Still, having no chicken and no beef bones means no chicken and beef stock, which seriously limits my ability to make, well, EVERYTHING it seems! I’m used to having 1-2 gallons of bone broth on hand at a time. Now I have zero. That means no egg drop soup for breakfast, less robust stews and curries (using water just isn’t the same), and no homemade pho or tom kha gai.
No broth for breakfast, means no medium for my eggs. Or so I thought… Until I had this grand idea to whisk one into a cup of hot chocolate instead!
Let me tell you, the result was a decadent cup of hot chocolate, with a thick creamy texture and silky-smooth mouthfeel. It was like drinking the richest cream—liquid chocolate. HeavenlyI also added a spoonful of pastured butter, just because. Now, who can feel bad about a breakfast like that? ;)
To make Knock-Your-Socks-Off Hot Chocolate
In a small saucepan, whisk the egg together with the milk. Add the other ingredients. Only after all ingredients are in the pan, continue whisking and turn heat to medium. Whisk the ENTIRE TIME so that the egg doesn’t cook into clumps. Remove from heat when the milk is warmed and all the cacao powder has mixed in. Sip slowly and enjoy. :)