Jo's Favorite Hot Chocolate Recipe
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I love hot chocolate. I love it so much that when my family and I visited Zurich, I made them trek around to find a place called Café Schober so I could try the amazing hot chocolate that I once saw featured on Passport to Europe with Samantha Brown. We did find it and I was not disappointed. The hot chocolate was creamy and rich, so thick it was almost like a custard. And topped off with at least two inches of homemade whipped cream, it was perfection.
I have tried many recipes over the years and some of them are quite good but the most recent one I found in Southern Living Magazine is very close to what I had in Zurich and is now my favorite hot chocolate recipe to make at home. I made a double batch and used a smaller-bottomed, tall soup pot and it took a lot longer to heat and cook than the recipe states. I would advise using a wide-bottomed pan to shorten the cooking time.
Rich 'n' Thick Hot Chocolate Recipe
Courtesy of Southern Living Magazine, January 2009
- 2 tsp cornstarch
- 4 cups milk, divided
- 2 (3.5 oz.) dark chocolate bars (at least 70% cacao), chopped
- 1/3 cup honey
- 1 tsp. vanilla extract
- pinch of salt
- Homemade whipped cream (optional)
Whisk together cornstarch and 1/2 cup milk until smooth. Cook remaining 3 1/2 cups milk in a large, non-aluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in the chocolate, honey, vanilla extract, and salt until blended smooth. Whisk in cornstarch mixture. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve immediately, topped with homemade whipped cream, if desired.
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