Warm up with a mug of decadent drinking chocolate. This rich but not-too-sweet hot chocolate tastes delicious with a splash of hazelnut or coffee liqueur. Or, stir in a few dashes of Angostura aromatic bitters to add an interesting, complex spice flavor.
Drinking Chocolate Recipe
1 tablespoon granulated sugar
1 tablespoon natural unsweetened cocoa powder
small pinch fine sea salt
2 tablespoons water
1 1/2 cups whole milk
1/3 cup semisweet or bittersweet (60% cacao) chocolate chips
1/4 teaspoon pure vanilla
Kahlua coffee liqueur or Frangelico hazelnut liqueur, if desired
Lightly sweetened whipped cream, if desired
In heavy small saucepan, combine sugar, cocoa powder and salt; mix well. Add water; whisk to dissolve sugar. Whisk in milk. Cook and stir over medium-low heat until hot and steamy (do not boil). Reduce heat to low.
Add chocolate chips; stir constantly with whisk until chocolate is melted and mixture is smooth. To serve, pour into 2 small cups. If desired, add a splash of liqueur and top with a dollop of whipped cream.
Makes 2 servings (about 1 3/4 cups total)