Information
Notes
Everywhere I go–the bookstore, the farmers’ market, every single cocktail party—people ask me, “What’s your favorite dessert?” I hate the question, because people expect me to say a mile-high chocolate cake or something really ornate. Instead, I like to make really good, thick hot chocolate and serve it at the end of a meal. I use my favorite demitasse cups, and place a few slices of a perfect pear or two pieces of shortbread on the plate next to the cup. That’s my favorite dessert. During the holidays, I add rum or brandy and serve it instead of eggnog.
Personally, I’m not a fan of cinnamon or other spices in hot chocolate, because I think it diverts attention from the chocolate’s flavor, but for an authentic Mexican-style chocolate, add the cinnamon and cayenne.
Ingredients
- 2½ cups whole milk
- 4 ounces 99% unsweetened chocolate, coarsely chopped
- 1/3 cup granulated sugar
- 1½ teaspoons pure vanilla extract
- ¾ teaspoon ground cinnamon (optional)
- 1/8 teaspoon cayenne pepper (optional)
Directions
Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar and continue whisking for 1 to 2 minutes until the sugar has dissolved. Whisk in the vanilla and the cinnamon and cayenne, if using. Reduce the heat to low. The chocolate may be made ahead; it will thicken as it sits.
Serve in demitasse cups or mugs depending on desired portion.
Nutritional Information
This recipe serves 12.