Perfect Hot Chocolate
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.
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