This is not your child’s cocoa. This hot chocolate is made with finished chocolate, and not cocoa powder. Michael suggests grating the chocolate on the largest holes of a box grater, or whipping the mixture together with an immersion blender, for the best result. You can use this recipe to make chocolate drinks from 70% chocolate, even 80% chocolate, if you like the bold taste. You can infuse milk with mint leaves or cinnamon, for added flavor, or a drizzle of caramel. Top with a bit of whipped cream, or a homemade marshmallow, for a decadent flourish. — Allison Beck
- 1½ cups (12 ounces) whole milk
- 2 tablespoons (1¼ ounces) Extra-Bitter Chocolate Sauce
- 2 ounces single-bean varietal chocolate, grated
Bring the milk to a simmer in a small saucepan over medium heat. Pour it into a 1-quart clear vessel. Add the chocolate sauce and the grated chocolate.
Blend with an immersion blender until the chocolate has melted and the drink is smooth.
Pour into cups and serve.