Lucy Neilson Radys’ Drinking Chocolate - Imbibe Magazine Subscribe + Save

Lucy Neilson Radys’ Drinking Chocolate

Photo: Jeff Freeman

drinking chocolateCraving a decadent cup of drinking chocolate? Look no further then this simple and delicious recipe.

4 oz. bittersweet chocolate, chopped
1/4 cup hot water
2 Tbsp. unsweetened natural cocoa powder (not Dutch processed)
1 2/3 cup whole milk
1/3 cup heavy cream
2 tsp. vanilla extract
1/4 tsp. salt

Tools: double boiler (or a non-reactive bowl and a small saucepan), whisk
Glass: your favorite mug

Melt the chocolate in a double boiler over medium to low heat. I do this with the chocolate in a stainless steel bowl set over a saucepan. Remove the bowl from the pan, stir the chocolate until smooth, and then whisk in the water to blend.

In another bowl, stir the cocoa powder to break up any lumps, then mix in a few tablespoons of the milk to make a smooth paste. Add the rest of the liquids and the salt, mixing thoroughly.

Now, whisk the milk and cocoa mixture into the bowl of melted chocolate and stir until smooth, then return the mixture to the warm pan used for the double boiler (having poured out the remaining hot water first!) Stir over medium low heat until hot.

Lucy Neilson Radys, foodstylistlucy.com

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