Ingredients
Ingredients
- 8 ounces quality semisweet or bittersweet chocolate bars, broken into pieces
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the chocolate mixture: Break the chocolate into small pieces and place them into a sauce pot. Add the whole milk, heavy cream, brown sugar, and vanilla extract to the pot.
- Heat gently and stir: Set the pot over medium-low heat and stir frequently until the chocolate melts completely and the mixture slowly comes to a low simmer. Keep stirring to ensure the chocolate does not burn.
- Simmer to desired thickness: Continue cooking the mixture, stirring regularly, until it becomes smooth and slightly thickened. The drinking chocolate should be much thicker than standard hot chocolate but not as thick as a chocolate fondue. If too thin, simmer a bit longer; if too thick, add an extra 1/4 cup whole milk to adjust consistency.
- Serve immediately: Once the desired texture is reached, ladle the hot chocolate into mugs and enjoy immediately while warm and silky.
Notes
- Use high-quality semisweet or bittersweet chocolate for the best flavor and texture.
- Adjust the milk quantity depending on your preferred consistency.
- Stir constantly while heating to prevent the chocolate from burning or sticking to the pot.
- This recipe serves approximately 6 small mugs (4 ounces each).
- For an extra touch, top with whipped cream or a sprinkle of cinnamon or cocoa powder if desired.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: French
