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.
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 cacao bits to give it an additional punch.



Recipe Compliments of:
In Our Kitchen