CLASSIC HOT CHOCOLATE
Ingredients:
- 1 quart (1 liter) milk
- 1 Madagascar vanilla bean, split
- 1 stick of cinnamon
- 3/4 teaspoon (3.5 grams) black peppercorns (whole)
- 2 bars (3.5 ounces/100 grams each) Lindt Excellence 70% Cocoa, hopped
Method:
- Heat the milk with the spices in a saucepan over medium heat until it reaches boiling point, but do not let the milk boil.
- Add the chopped chocolate and whisk until smooth.
- Remove from heat and let rest for 25 minutes to release the spices' aroma.
- Strain the liquid and reheat before serving.
Yield:
4-6 Servings
