Decadent Hot Chocolate
3 cups milk
1 cup heavy cream
2 tablespoons Dutch-processed cocoa powder
1 tablespoon sugar
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract
Bring the milk, cream, cocoa powder, and sugar to a boil in a medium saucepan. Turn off the heat, stir in the chocolate and the vanilla. Cover, let the chips melt for about 1 minute, then whisk smooth before serving.
To Make Ahead:
Hot chocolate can be refrigerated, covered tightly with plastic wrap, for up to 24 hours before serving. Reheat in the microwave or in a medium saucepan set over low heat.
This recipe is from Cook’s Illustrated and I love it. It’s rich, creamy and has a silky smooth texture. Scatter the top of the hot chocolate with real cocoa bits to give it an additional punch.
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