The Best Hot Chocolate
There is really a difference between hot chocolate and cocoa. Cocoa (the ingredient) is made from what remains from the chocolate liquor (that’s the technical term for unsweetened chocolate) after all the cocoa butter has been pressed out. The remaining dry cake is then ground into cocoa powder. The drink made with cocoa powder, sugar, and hot milk is delicious, but for an even richer (rich enough to be dessert) concoction, try this easy recipe.
Makes4 12-ounce servings
Total Timeunder 15 minutes
OccasionCooking for a date, Family Get-together
Recipe Coursebeverage, dessert, snack
Dietary Considerationegg-free, gluten-free, halal, high-calcium, kosher, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey, creamy, rich, sweet
Type of Dishbeverage, hot chocolate, non-alcoholic beverage
- 8 ounces (1 cup) heavy cream
- 8 ounces semisweet or sweet chocolate, broken into small pieces
- 3 cups milk
Scald the heavy cream in a small saucepan. Off the heat, add the chocolate and stir until the chocolate melts. Divide this mixture among four large (12-ounce) mugs. Heat the milk until small bubbles appear around the edges and a skin starts to form on top. Remove the skin and pour the milk into the mugs. Stir the hot chocolate and serve immediately with a dab of whipped cream, marshmallows, or marshmallow topping.
1985, 1990 Lora Brody
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