This hot chocolate is very different than any I’ve had before. It’s not like the stuff from a packet, nor is it like the stuff from Starbucks. This hot chocolate has the perfect consistency and texture, and it has a very complex flavor for a chocolatey drink. Just the smell of it brings back wonderful memories of the time David and I took a batch in a thermos to a spot on the Potomac where landing planes skimmed the tops of our winter hats. This hot chocolate makes a magical time of year even better.
To make enough for 3 people, start by melting 1 ounce of high-quality, dark chocolate in a heat-proof bowl set over a small pot of simmering water. Make sure the water doesn’t touch the bowl. Use a spatula to stir the chocolate around.
Once the chocolate is melted, stir in 2 tablespoons of sugar, 1.5 tablespoons of instant coffee, and 1/8 of a teaspoon of cinnamon. Then, use a pot holder to remove the bowl from the pot (it’s hot), and reserve 1 cup of the hot water.
Transfer the chocolate mixture into the dry pot, and add 1/4 cup of the water. Over low heat, stir it all around until the mixture dissolves.
Add in the rest of the water and 1 cup of milk. I used skim. Constantly stir the mixture until it just starts to bubble and the milk thickens a bit. You know the milk is thickening when you start to see your stirs leaving trails in the mixture. The stirring process should only take 2 minutes or so. Then, remove the pot from the heat and mix in 3/4 of a teaspoon of vanilla extract. Ahhhh. I notice that as soon as I add the vanilla, the hot chocolate instantly smells complete.
Transfer the hot chocolate into mugs. I think 2 ladle-fulls are more than enough for 1 person because this hot chocolate is rich- but not too rich!
I highly recommend serving this hot chocolate with lemon blueberry scones. Something about the lemon flavor balances the hot chocolate perfectly. If you’re lucky enough to have any hot chocolate left over, store it in the fridge. Feel free to drink it cold- it makes the tastiest chocolate milk!
This recipe was adapted from Food.com.
- Dark chocolate- 1 ounce
- Sugar- 2 tablespoons
- Instant coffee- 1.5 tablespoons
- Cinnamon- 1/8 teaspoon
- Milk- 1 cup
- Vanilla extract- 3/4 teaspoon