This is my favorite hot chocolate recipe. Its the best. Its the simplest. Its absolutely decadent, but that goes without saying. The key to this recipe is selecting a high quality chocolate, one that you would enjoy eating. I personally favor Valrhona, I think 80% dark, but that is too dark for the faint of heart. They also have an excellent dark which is 70 something dark. In any case, I buy it by the case at Trader Joe’s, they’ve got an excellent price.
Here’s the recipe. . .
2 Cups Whole Milk
6 Ounces Dark Chocolate, Chopped
If you desire a little sweetness, add sugar to taste.
Heat the milk and add chopped chocolate. Whisk until foamy and smooth. Serve in warmed mugs. If you desire a thicker consistency add a teaspoon or two of cornstarch.
That’s it. It is really wonderful and dangerously simple to make — enjoy.
This hot chocolate recipe will not just warm you up, it will give you a decadent coffee perk on a chilly gray day!
1 1/2 oz unsweetened chocolate, finely chopped
1/4 cup sugar
2 tbs instant coffee crystals
1/2 tsp ground cinnamon
2 3/4 cups whole milk
Simmer milk in a pan and whisk in sugar, coffee and cinnamon. When sugar is whisked in and has begun to melt, add chocolate, whisking the mixture until smooth.
In the cold and dark months of winter, we all search for warmth. This Aztec Hot Chocolate is not just hot, it also inspired by the sunny rich flavors of Mexico. These flavors that bring warmth and spice to the coldest of days. Savor and enjoy.
1 2/3 cups milk
1/2 vanilla bean, split lengthwise
1 red chili pepper, split with seeds removed
1 cinnamon stick
1 1/2 oz fine quality bittersweet chocolate
Directions
Grate or finely chop the chocolate.
Simmer milk for about one minute with the chili pepper, cinnamon stick and vanilla bean. Add chopped chocolate and whisk until melted and smooth. Remove from heat and let the hot chocolate absorb the spices for 5 - 10 minutes. Serve in warmed mugs.