Say 'Pfffft' to Powder With Easy Belgian Hot Cocoa

Tuesday, 01 November 2011 00:00 Written by Savvy Girl

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If you've never indulged in a cup of real, homemade Belgian hot cocoa, you simply haven't lived. Ok, you've lived, but you've deprived yourself of one of the great hot beverages known to mankind—even families as far back as the 17th and 18th centuries sipped it at dinner (those crazy old cats)—and we can't think of a perfect time to whip up a batch than holiday time. It's a pretty rich treat, so we like to half the recipe below, because it will only keep a few days in the fridge. For extra sass, we add a dash of orange liquor, creme de menthe, or just drink as is, but because it's so rich, we serve it in espresso cups or shot glasses. This is not for your giant "I Hate Mondays" Garfield mug.

Wittamer’s Belgian Hot Chocolate
Four to six servings

Adapted from The Great Book of Chocolate by David Lebovitz (a savvy holiday gift to boot!)

1 quart half-and-half or whole milk
8 ounces bittersweet or semisweet chocolate, finely chopped
4 ounces milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon

Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.

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