Dark European Drinking Chocolate<< Back to list

2cupswhole milk
1cupheavy cream
5ozbittersweet chocolate, chopped (about 1 cup)
2tbsplight-brown sugar
tspfreshly grated nutmeg
Directions Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved. Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.

3 cup(s)

  • Here's my advice: Drink this in a shot glass. That'll be plenty.

    I use Ghirardelli 60% cacao bittersweet chocolate chips.

    I do recommend freshly grating your own nutmeg; it gives the hot chocolate that little extra boost.

    *Storage: Hot cocoa can be refrigerated for up to 1 week. Rewarm in a heatproof bowl set over a pan of simmering water (thin milk if needed). (That's according to Martha, of course. We just shoved our's in the microwave.)
    [Carolyn Plocher - 2011-02-06 16:02:41]

For the serious hot chocolate drinker

Carolyn Plocher

Martha Stewart Living

Feb 6, 2011

Feb 6, 2011

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