City Palate

The Wine and Beer Issue - May June 2017

Drinking Chocolate
Drinking-Chocolate

Nov/Dec 2014

from Julie Van Rosendaal

Thick, rich drinking chocolate makes a perfect alternative to coffee for those who prefer a more indulgent dunk for their biscotti and doughnuts.

1/4 c. sugar

1/4 c. cocoa

2 c. 2% milk

1 c. half & half

1/4 - 1/2 c. chopped dark chocolate

pinch salt

In a medium saucepan, whisk together the sugar and cocoa to get rid of any lumps. Set over medium-high heat and whisk in the milk and cream; bring to a simmer, whisking well. Remove from the heat and add the chocolate and salt; let stand for a minute, then whisk until smooth. Serve warm.
Serves 4.