Belgian Hot Chocolate
At a Glance
- Prep
- 5 minutes
- Cook
- 5 minutes
- Total
- 10 minutes
- Servings
- 1 serving(s)
Categories
- Beverages
- Belgian
- Stovetop
- Easy
Dietary
- Low Protein
Allergens
- Milk
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
This is adapted from a recipe by David Lebowitz. If you can't find Belgian chocolate use another type, either way it should be high quality. I love Callebaut when I can find it , and rumor has it that Trader Joe's Pound Plus bars are made by them, they are my back up bar for baking.
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Equipment
Medium saucepan, whisk or hand-held blender
Ingredients
- 8 ounces half-and-half or 8 ounces whole milk
- 2 ounces bittersweet chocolate (Belgian preferred) or 2 ounces semisweet chocolate, chopped (Belgian preferred)
- 1 ounce milk chocolate, chopped Belgian preferred
- 1 pinch ground cinnamon
- whipped cream
Instructions
In a medium saucepan, 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.
Garnish with whipped cream.
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