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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 10 mins Servings: 2 hot-chocolate-drink-102797793.jpg
Ingredients Ingredient Checklist 1 1/2 cups whole milk 2 ounces semisweet or bittersweet chocolate, chopped 4 teaspoons packed light-brown sugar 2 teaspoons unsweetened Dutch-process cocoa powder 1/8 teaspoon kosher salt 1/3 cup cold heavy cream
Cook’s Notes To add more sweetness, swap out the whipped cream for marshmallows. Variations To make this a spicy Mexican hot chocolate, whisk 1/4 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon pure vanilla extract into milk mixture before heating. Serve each mug with a cinnamon stick for stirring (and aroma).
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 10 mins Servings: 2 hot-chocolate-drink-102797793.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 10 mins Servings: 2
Recipe Summary
prep: 10 mins total: 10 mins
Servings: 2
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Servings: 2
2
hot-chocolate-drink-102797793.jpg
hot-chocolate-drink-102797793.jpg
Ingredients
Ingredients
- 1 1/2 cups whole milk 2 ounces semisweet or bittersweet chocolate, chopped 4 teaspoons packed light-brown sugar 2 teaspoons unsweetened Dutch-process cocoa powder 1/8 teaspoon kosher salt 1/3 cup cold heavy cream
Directions
In a saucepan, combine milk, chocolate, sugar, cocoa powder, and salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Cover to keep warm.
Whisk cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.
Cook’s Notes To add more sweetness, swap out the whipped cream for marshmallows.
Variations To make this a spicy Mexican hot chocolate, whisk 1/4 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon pure vanilla extract into milk mixture before heating. Serve each mug with a cinnamon stick for stirring (and aroma).
Cook’s Notes
To add more sweetness, swap out the whipped cream for marshmallows.
Variations
To make this a spicy Mexican hot chocolate, whisk 1/4 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon pure vanilla extract into milk mixture before heating. Serve each mug with a cinnamon stick for stirring (and aroma).
Reviews
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All Reviews for Test Kitchen’s Favorite Hot Chocolate
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Test Kitchen’s Favorite Hot Chocolate
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
