|Total Time||10 minutes|
Chocolate diehards — those who have lots of premium chocolate bars sitting around the pantry just waiting to be melted down into an intensely rich beverage, such as Hot Chocolate with a Milk Base — may find this quick, straightforward recipe a mite too simple. But this classic version of hot chocolate is easy to make, relies on ordinary pantry staples (cocoa powder instead of bar chocolate), and is far more flavorful and satisfying than hot cocoa made from a commercial powdered mix.
|3||Tbsp. cocoa powder (try a mixture of natural and Dutched cocoa powder, if you happen to have both)|
|2 to 3||Tbsp. sugar|
|1||cup milk (whole milk is best)|
|⅛||tsp. vanilla extract|
|½||tsp. brandy, Grand Marnier, Baileys Irish Cream, Kahlúa, etc.|
|~||A sprinkle of cinnamon, freshly grated nutmeg, or even chile powder|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite