Ingredients
- 2 1/2 cups whole milk
- 2 cups half-and-half
- 4 ounces bittersweet chocolate, chopped
- 4 ounces milk chocolate, chopped
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso or coffee powder
- 4 to 5 vanilla beans or cinnamon sticks, for garnish
Directions
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.
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By wharton62
on March 17, 2013
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Simply delicious. I used 1% milk along with the half and half. Also used the 3-pack Callbaut chocolate bars (72% dark and milk chocolate from Trader Joe's and used all of them. The result was luxurious and complex, great depth of flavor. Kudos to Ina, once again! Note: don't skimp on the quality of the chocolate. First time I used Ghirardelli and it was good; with the Callebaut it's phenomenal.
By tammymanno_11361741
kingwood, TX
on November 17, 2012
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loved this hot chocolate. made the recipe as it's shown and wouldn't change a thing. so much better than powder mixes, will never use them again!
By mrm5461
Frankfort, KY
on November 03, 2012
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It remains me of cold winters that my
mom or Grandma made Hot Chocolate and told old family stories.
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