Perfect Hot Chocolate
- Servings: 8
Source: Martha Stewart Living, February 1996
- 10 ounces best-quality bittersweet or semisweet chocolate, chopped
- 2 quarts milk
- 1 teaspoon pure vanilla extract
Combine chocolate and milk in a large saucepan over medium heat. Whisk until chocolate is melted and milk is very hot and frothy, about 20 minutes.
Remove from heat. Add vanilla; pour into a blender, filling halfway. Blend, holding lid in place (the hot liquid will expand), until frothy. Serve immediately. Blend remaining milk-and-chocolate mixture.