A mug of steaming hot chocolate? Yes, please! I can’t think of anything else that sounds as good these days. With frigid temperatures outside, snow covering everything, schools closed and roads still unplowed, I set out to experiment with hot drink recipes. Needless to say, I had many volunteers around for taste testing!
There is a big difference between hot cocoa and hot chocolate. Hot cocoa is cocoa powder dissolved in milk or (shudder) water. Hot chocolate, on the other hand, is a big hunk of good quality chocolate chopped up, melted and then stirred into hot milk. If you have some good quality dark chocolate like Callebaut Intense Dark, Green and Black’s, or, Ghirardelli Bittersweet Premium Baking Bar, that would be best. If not, Trader Joe’s 72% dark chocolate, a staple in many houses, will do. A few optional additions also make this version a real indulgence: some instant espresso powder, a cinnamon stick, and a vanilla bean.
Take your time making this treat and enjoy the process. You will not have the same results if you just zap the chocolate in the microwave. The hot whole milk needs to steep for a few minutes with the cinnamon stick and the vanilla bean to lend a depth of flavor and richness. As it is often the case, good things take time. The result is guaranteed to be pure decadence!
Decadent Hot Chocolate
- 2 cups whole milk
- 1 TBSP. sugar
- 1 tsp. instant espresso powder (optional)
- ½ cinnamon stick (optional)
- ¼ vanilla bean, scraped (or 1 tsp. vanilla extract)
- 3 oz. good quality dark chocolate (65%-70%)
- — pinch of salt
- Place a small saucepan over medium heat and pour in the milk. Heat the milk and stir in the sugar, instant espresso powder, cinnamon stick and vanilla bean (the seeds and the pod). Bring to a gentle simmer and then take the saucepan off the heat. Allow the milk to steep for 10 minutes. Remove the cinnamon stick and vanilla bean and discard.
- In the meanwhile, set a small stainless steel or glass bowl over a small saucepan filled halfway with simmering water. With a sharp knife, shave the chocolate (or chop it in small pieces) and add it to the bowl. Stir until the chocolate is melted.
- Place the steeped milk over medium low heat again, pour in the melted chocolate and add a pinch of salt. Whisk until the chocolate is completely incorporated. Divide between two mugs and top with a few small marshmallows and some extra shavings of chocolate.
Note: The espresso powder does not add a coffee taste; it only enhances and intensifies the chocolate flavor. If you prefer a sweeter hot chocolate, add a second spoonful of sugar.
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