Ingredients
Units
Scale
- 8 ounces quality chocolate bars (semisweet or bittersweet)
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons maple syrup (optional)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- 1/4 teaspoon of instant espresso (optional)
Instructions
- Break the chocolate into pieces and place in a sauce pot. Set the pot over medium-low heat and add the milk, (espresso if using), cream, maple syrup, and vanilla extract.
- Stir until the milk comes to a low simmer, the chocolate is completely melted and the drinking chocolate is completely smooth and slightly thickened. About 5 minutes after the chocolate has completely melted
- The drinking chocolate should be substantially thicker than classic hot chocolate, but not as thick as chocolate fondue. If it is too thin, simmer a little longer. If it is too thick, add another 1/4 cup milk.
- Pour into cups/a pouring pitcher and serve with a dollop of homemade whipped cream and enjoy immediately.
Notes
How to Thicken Hot Chocolate
There are two different ways to do this.
- MORE CHOCOLATE: Yes, I said more chocolate. This recipe will feel like you are using a ridiculous amount of chopped chocolate, but trust me. You will not be sorry.
- MAKE IT AHEAD OF TIME, let it cool, and then reheat when ready to serve.
Either way works for thicker chocolate.
Storage
This hot chocolate will keep in an airtight container in the fridge for 4-6 days.
To Reheat
- on the stove; turn the burner to low heat and continually whisk until it loosens a bit and is steamy.
- in the microwave: reheat in a microwave-safe dish for about a minute at a time. Whisking between each minute. My microwave took about 3 min in all (not counting the 15 seconds of stirring in between)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stove Top
- Cuisine: French
Nutrition
- Calories: 262
- Sugar: 12
- Sodium: 28
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 19
- Fiber: 3
- Protein: 4
- Cholesterol: 23