A luxurious beverage that has long been enjoyed by Europeans, hot chocolate should not be confused with American-style hot cocoa, which is made with cocoa powder. Since hot chocolate is made with chocolate, it’s richer, a true indulgence, and is served in smaller portions. If you’re feeling adventurous, feel free to flavor your drink by adding a little liqueur (Cointreau, Frangelico or Kahlua, for example) or extract (peppermint would be festive – garnish with a leftover candy cane or peppermint stick!).
Makes 4 to 6 servings
- 1 ½ cups (362 grams) whole milk
- ½ cup (116 grams) heavy cream
- ¼ cup packed (54 grams) light brown sugar
- 6 ounces (170 grams) high-quality bittersweet chocolate (70-72%), chopped
- 1 teaspoon vanilla paste or extract
- Sweetened whipped cream, for serving
- In a small saucepan, combine the milk, cream and sugar and heat over medium-high heat, stirring occasionally, until the mixture begins to bubble around the edges. Remove the pan from the heat and add the chocolate.
- Whisk until the chocolate is completely melted. Whisk in the vanilla. Serve immediately with sweetened whipped cream and, if you like, some chocolate shavings.