Secrets
- Real chopped baking chocolate instead of cocoa powder.
- Whisking for three minutes over very low heat so the cocoa butter emulsifies into the milk.
- Mix two-thirds dark chocolate and one-third milk chocolate for kids.
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Real dark chocolate squares melted into warm milk with a dash of cream and a touch of cinnamon. Thick enough to coat the back of a spoon.
Forget morning cocoa powder: old-fashioned hot chocolate is made by melting real squares of dark baking chocolate into simmering whole milk.
A vigorous whisk right before serving gives it a smooth, velvety froth on top.

Roughly chop the dark chocolate with a knife so it melts in seconds without sticking to the bottom.
In the saucepan, bring the whole milk, cream and cinnamon to a gentle simmer over medium heat.
Turn the heat down to low, add the chopped chocolate and the tiny pinch of salt, then whisk vigorously for 3 minutes until the chocolate is smooth, glossy and lightly thickened.
Check off every step to fill the mugs.
If you have leftovers, keep it for 2 days in the fridge: it thickens as it cools and becomes even creamier when reheated.
Entre 60 % et 70 % : en dessous il est très sucré, au-dessus de 75 % il devient plus amer pour les enfants.
Oui, le lait d'avoine ou le lait de noisette donnent un chocolat chaud naturellement velouté sans crème.
Délaye une cuillère à café rase de fécule de maïs dans deux cuillères de lait froid et ajoute-la en fouettant 2 minutes.
Add this recipe to your meal plan, then pick a main, a soup or a dessert: Popotam brings them together with the grocery list for the whole week. Free, no account.