Drinking Chocolate

From Julie Van Rosendaal

2014 Nov/Dec

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.