Old-fashioned hot chocolate

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.

Alcohol-freeHot

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.

5minprep
5mincooking
Easylevel
Old-fashioned hot chocolate, a serving idea
piping hot and frothy

Step-by-step recipe check off as you go

  1. Chop the chocolate

    Roughly chop the dark chocolate with a knife so it melts in seconds without sticking to the bottom.

  2. Heat the milk and cream

    In the saucepan, bring the whole milk, cream and cinnamon to a gentle simmer over medium heat.

  3. Melt and whisk

    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.

    Popotam's tipThat tiny pinch of fleur de sel won't make it salty: it brings out all the deep richness of the cocoa.

And there you go, it's ready

Check off every step to fill the mugs.

Secrets to tearoom-style hot chocolate what makes all the difference

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.

Storage and make-ahead

If you have leftovers, keep it for 2 days in the fridge: it thickens as it cools and becomes even creamier when reheated.

Variations

  • A strip of organic orange zest steeped in the warm milk.
  • A tablespoon of chestnut spread whisked into the bottom of each mug.
  • Topped with homemade whipped cream and chocolate shavings.

Frequently asked questions

Quel pourcentage de cacao choisir ?

Entre 60 % et 70 % : en dessous il est très sucré, au-dessus de 75 % il devient plus amer pour les enfants.

Peut-on le faire avec un lait végétal ?

Oui, le lait d'avoine ou le lait de noisette donnent un chocolat chaud naturellement velouté sans crème.

Comment le rendre encore plus épais à l'espagnole ?

Délaye une cuillère à café rase de fécule de maïs dans deux cuillères de lait froid et ajoute-la en fouettant 2 minutes.

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