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Scott Campbell's Hot Chocolate Recipe
Jan 24, 2011 @ 11:58 AM
Posted by
Daily Value: 20%
Servings: 4
High-Fiber, Low-Sodium
Posted by
Nutrition
Cal/Serving: 401Daily Value: 20%
Servings: 4
High-Fiber, Low-Sodium
| Fat | 24g | 36% |
| Saturated | 14g | 69% |
| Carbs | 60g | 20% |
| Fiber | 10g | 38% |
| Sugars | 44g | 0% |
| Protein | 14g | 27% |
| Cholesterol | 24mg | 8% |
| Sodium | 114mg | 5% |
| Calcium | 317mg | 32% |
| Magnesium | 179mg | 45% |
| Potassium | 801mg | 23% |
| Iron | 4mg | 24% |
| Zinc | 3mg | 20% |
| Vitamin A | 395IU | 8% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 28% |
| Niacin (B3) | 1mg | 4% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 25µg | 6% |
| Vitamin B12 | 1µg | 18% |
| Vitamin D | 3µg | 1% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 4µg | 5% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Maryse Chevriere
The secret to what some have called the best hot chocolate they've ever tasted? According to creator chef Scott Campbell of New Leaf Restaurant & Bar in New York City the answer is simple: "passion." (We say, that, and a whole lot of high-quality chocolate). Thick, rich, and almost-too-good-to-believe delicious, enjoy this fantastic hot chocolate as is, or try an "adults only" version, adding a touch of liqueur such as Kahlua, Bailey's, or Frangelico. — Maryse Chevriere
INGREDIENTS
DIRECTIONS
Pour milk and cocoa into a saucepot and bring it to a simmer. Add sugar and reduce heat to very low.
Next, add chocolate, stirring occasionally until all has melted, about 3-5 minutes.
Pour into a serving mug or glass (such as an Irish coffee or hot toddy glass) and top with marshmallows or whipped cream as desired.
Recipe Details
Servings: 4
