Ultimate Hot Chocolate
Chef Eric Fraudeau’s warm (and slightly decadent) remedy for those cold winter days.
Ingredients
- 570 ml (2-1/2 cups) milk, whole
- 345 ml (1-1/2 cups) heavy cream (35%)
- 57 g (2 oz) Sugar
- 57 g (2 oz) Cocoa Powder unsweetened
- a pinch of Salt
- 5 ml (1 tsp) Vanilla extract
Instructions
- In a saucepan, warm 450 ml (2 cups) of milk with 225 ml (1 cup) of cream.
- In the meantime mix sugar, cocoa, salt, the vanilla extract and the rest of the 120 ml (1/2 cup) milk mixing well until you obtain a paste with no lumps.
- Turn the stove on low, then add the paste slowly to the warm milk, whisking well to get a foamy creamy chocolate.
- Reheat until it is hot but don’t let the liquid boil!
- Whip the remaining 120 ml (1/2 cup) of leftover cream until you have a smooth whipped cream.
- Pour the hot chocolate into serving cups.
- Pour the cream on top and serve immediately.
Notes
A Mexican twist: add a cinnamon stick and a pinch of chili pepper to the milk when warming.
Adult warm-up: if it's very cold outside, add 60 ml//¼ cup of Frangelico (hazelnut liquor) before pouring in the mugs.
Tried this recipe?Let us know how it was!