A special technique makes this rich, homemade hot chocolate velvety smooth—the best you'll ever have! Ksenia Prints of At the Immigrant's Table says the Mayans and Aztecs enjoyed hot chocolate before it was sold in Europe.
Two ounces 70% cocoa chopped dark chocolate
cocoa powder 2 tsp
4 tsp brown sugar
A pinch of salt
1 ½ cups milk
1/4 cup whipping cream
1 tsp powdered sugar
Ingredient
Direction
Make whipped cream while hot chocolate cooks. Cream with powdered sugar should peak after 3–4 minutes of gradually increasing speed.
1
Whisk or molinillo for best results. While hot chocolate cooks, whip cream. Add powdered sugar to cream and beat until peaks form, 3-4 minutes.
2
Transfer hot chocolate to mugs. Make whipped cream for each mug. Optionally, add ¼ teaspoon cinnamon to each cup.
3
In the event that you so desire, garnish each cup with a small handful of mini marshmallows and flaky salt before serving.