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Serves two.
ingredients
3 cups whole milk
3 oz. bittersweet or semisweet chocolate, chopped into small bits (1/4-inch pieces are fine)
how to make
For frothy hot chocolate—Bring the milk just to a boil. Put the chocolate in a blender and pour in the hot milk. Let sit for 10 to 15 seconds so the chocolate begins to melt and then cover securely, place a folded towel over the lid, and blend until completely mixed and frothy, about 30 seconds. (Alternatively, you can use a steamer to froth the milk. Add the chocolate, stirring until melted and well blended, and then steam the mixture again for a few seconds more.)
For unfrothy hot chocolate—Heat the milk in a saucepan until it just begins to boil. Remove the pan from the heat, add the chocolate, and stir or whisk until well blended.
Variations
White Hot Chocolate—A soothing drink that's a bit sweeter than the basic hot chocolate. Replace the bittersweet chocolate with 2 oz. white chocolate, such as Callebaut. Serve with chocolate whipped cream.
Irish Coffee Hot Chocolate—This one is great served with whipped cream. Use only 2 cups milk and add 1/2 cup strong coffee. Put 2 Tbs. whiskey (more or less to taste) in the blender with the chocolate.
Hot Chocolate with Ginger & Cinnamon—Ginger gives this drink a nice bite. Add 3/4 tsp. ground cinnamon and 1/2 tsp. ground ginger to the milk before heating.
Mint Hot Chocolate—Fresh mint gives a clean, fresh taste. Add 6 to 8 mint leaves to the heated milk and let steep for 10 min. Reheat the milk and strain out the mint. Blend with 3-1/2 oz. chopped chocolate. Garnish each cup with a mint leaf.
Hot Chocolate with Cardamom—Add 1/4 tsp. ground cardamom to the milk before heating.
From Fine Cooking 36, pp. 46-48
