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Perfect Hot Chocolate

  • Servings: 8
Perfect Hot Chocolate

Source: Martha Stewart Living, February 1996


  • 10 ounces best-quality bittersweet or semisweet chocolate, chopped
  • 2 quarts milk
  • 1 teaspoon pure vanilla extract


  1. 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.

  2. 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.


Reviews (2)

  • SOCC15 13 Dec, 2008

    Not bad - I used chocolate chips and didn't use a blender...

  • sherrie50 12 Dec, 2008

    very good!

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