The Simplest and Most Delicious Way to Stay Warm this Winter

This is going to start out by being counter-intuitive.

I want you to start with ice cream. Well, technically we'll be ending with ice cream, but ice cream is essential to this endeavor. And I know ice cream is cold, and I know I told you this post was about being warm, but just stick with me here.

The ice cream should be cinnamon, ideally, but I accept that supermarkets are capitalist empires and cinnamon is not a popular flavor, so it can be difficult to find. If you find yourself unable to procure cinnamon ice cream, first of all, I'm sorry because you're missing out. Secondly, peppermint is good too. I can also tango with chocolate. It's a classic.

Now, this is the warm part: chocolate fudge sauce. Now, I'm not talking about this:

Even though it would be really fun to do this:

But this, ladies and gentlemen, is what I am talking about:

Read on for the recipe.

Warm, ooey-gooey, delicious, chocolatey, and simple. I don't think it could get away with being called clean eating, but it's definitely better (and cheaper) than anything you could buy from the store, which, as stated above, has a lot of other problems.

This warm delectable liquid will go down your gullet and light a small wood stove in your stomach, keeping you warm until your next bite. It really is the perfect thing on a cold winter's night.

Here's the best part: the recipe calls for three ingredients. 3! Trois! Tres! And you probably already have them in your kitchen. Go on, go look. 

Welcome back. Now that you know you have your THREE ingredients, here's how you put them all in a pot and make them delicious: (Note that I usually double or triple this recipe so I have a stash in the fridge)

Ingredients

• 1/3 cup half n half

• 2 tbsp honey

• 3 ounce semi-sweet chocolate chips

Directions

Pour into a glass jar that used to hold something else but you rinsed it really well.
Mix half n half and honey in a small saucepan on medium until bubbling at edges. Remove from heat, mix in chips, stir until smooth.
Store in refrigerator. 

Now go eat that up with a spoon, or on that cinnamon ice cream we talked about. Big shout out to my mom who introduced me to the recipe. 

Photo credit: hersheys.com, thepioneerwoman.com, frugalfarmwife.com,gifloop.tumblr.com