Prep 2 mins
Cook 5 mins
It was a cold blustery wet day when I saw this in my local paper and I thought "I just have to make some to cheer me up" :) I am so glad I did. You can if you like add a strip of orange peel to the milk as it heats or dissolve the sugar in some strong coffee instead of water for a change. Also you can add some liqueur to the milk just before serving. You can also use soy milk or almond milk for those that are lactose intolerant. To be even more decadent top with a teaspoon of whipped cream when serving. Enjoy....I know I did :)
- 500 ml milk (you can use soy or almond milk if you can't have dairy)
- 2 tablespoons sugar
- 1 tablespoon hot water
- 140 g quality dark chocolate (coarsely chopped, I used Cadburys Energy Chocolate)
- Pour the milk into a heavy bottomed deep small saucepan.
- Dissolve the sugar in the water and add to the milk.
- Add the chocolate and whisk over gentle medium heat until the chocolate is melted and the milk is hot but not boiling.Be careful because you don't want to burn the chocolate.
- Remove from heat and with a stick blender froth the milk. (This is why you need a deep pot!).
- This will give the milk a smooth texture and prevent a skin forming.
- Pour into small cups or mugs and top with whipped cream for a truly decadent chocolate 'fix' :).
Aussie Swap #37: Jen - this is awesome!! It was a decadent treat to make for myself after shoveling almost 8 inches of snow today!! Thank you for posting this!
This is more a dessert than a cup of hot chocolate and bu no means is that a complaint! Decadent is a perfect word to describe that first sip. Used 1% milk, 1 tsp Truvia, and Ghiradelli chocolate. OH MY GOODNESS! My diet is hitting the skids here but I did leave out the whipped cream. LOL Made for AUS/NZ Swap Feb 2010
Nothing beats a good cup of hot chocolate on a cold winter night. I added a little orange zest to the milk and then topped the hot chocolate off with some whipped cream and a light sprinkling of cinnamon. Mmmmmmm! Made for December, 2008 Aussie/NZ Swap.