This classic dark hot chocolate contains just bittersweet chocolate, milk, cream, sugar, and a hint of nutmeg. The combination of milk and cream strikes the perfect balance of creaminess.
Martha Stewart Living, February 2011
- Prep Time 10 minutes
- Total Time 10 minutes
Yield Makes 3 1/2 cups
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2 cups whole milk
1 cup heavy cream
5 ounces bittersweet chocolate, chopped (about 1 cup)
2 tablespoons light-brown sugar
1/4 teaspoon freshly grated nutmeg
Warm milk and cream in a medium
saucepan over a medium-low
heat. Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved. Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.
Hot cocoa can be refrigerated for up to 1 week. Rewarm in a heatproof bowl set over a pan of simmering water (thin with milk if needed).