Pour milk and cocoa into a sauce pot and bring to a simmer and add sugar. Reduce heat to very low and add chocolate stirring occasionally until melted about 3 to 5 minutes. Strain hot chocolate through a chinois and finish with vanilla. Hot chocolate can be topped off with homemade marshmallows or whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Scott Campbell, Avenue Bistro Restaurant, NYC
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