Easy to make, especially if you have a quality blender. We prefer it refrigerated, but we have it hot, during winter, to defrost ourselves. If you like chocolate, you'll love this recipt.
Intense Hot Chocolate
Yield: Makes 4 servings
- 4 ounces 70% dark chocolate
- 2 cups low-fat milk
- 4 tablespoons unsweetened cocoa
- 2 1/2 tablespoons superfine sugar
- Garnish: cocoa
- Grate dark chocolate; set aside. Heat milk, 4 tablespoons unsweetened cocoa, and superfine sugar in a pan. Remove from heat. Add grated chocolate, and whisk quickly for at least 2 minutes. When mixture is frothy, pour into 4 large cups, and sprinkle with a little cocoa, if desired; serve immediately.
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