This rich and creamy classic winter drink is easy to make, and has intense flavor. Garnish with whipped cream or marshmallows for a cold weather treat!
Ingredients
2cupswhole milk
2tbspsugar*
4ozbittersweet chocolatechopped (just under 1 cup measured)
splash of vanilla extractoptional
whipped creamoptional
marshmallowsoptional
Instructions
Combine milk and sugar in a small saucepan and place on the stovetop over medium heat.
While the milk is heating place the chopped chocolate in the microwave and heat for 30 seconds. Take the chocolate out and stir it. Return to microwave and heat for another thirty seconds, remove and stir. Continue to heat and stir the chocolate in 30 second intervals until it has *almost* melted. Always err on the side of undermelting, so you don't risk overheating it and causing separation and grainyness.
When the milk reaches the scalding point (180 degrees F, with bubbles on the side), turn off the heat and add the melted chocolate, whisking to combine. Add the vanilla extract now, if desired. Top with whipped cream or marshmallows if using, and enjoy!
Notes
Make sure you don’t overheat the milk. You want it to just have bubbles on the sides, about 180 degrees F. You do not want the milk to boil.*If you use something sweeter like semisweet or milk chocolate instead of the bittersweet, you may want to reduce or eliminate the sugar altogether. You can always sweeten to taste at the end.Recommended brands: See blog post for list of recommended chocolates. I do not recommend using bars meant for eating because many of them do not melt well and aren't intended to be used in that way.Storing leftovers: Let cool to room temperature, then refrigerate for up to 3 days.Reheating: Make sure you don’t bring the liquid to a boil. I recommend reheating it on the stovetop until it’s hot and steamy (but not boiling), instead of using the microwave where it’s harder to control the heat.Freezing: Not recommended, as the dairy tends to curdle.