Dutch Hot Chocolate
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Ingredients
- 4tablespoons Dutch-process cocoa
- 6tablespoons plus 2 teaspoons sugar
- 4cups milk
- ½vanilla bean, split
- 1cup heavy cream
Nutritional analysis per serving (4 servings)
446 calories; 30 grams fat; 19 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 10 grams protein; 122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the cocoa and 6 tablespoons of sugar. Stir in ¼ cup of the milk, 1 tablespoon at a time, making a smooth paste.
- Step 2
Place the remaining milk and the vanilla bean in a large saucepan and bring just to a boil. Meanwhile, whip the cream to soft peaks; add 2 teaspoons of sugar to it. Remove the milk from the heat and whisk into the chocolate mixture. Remove the vanilla bean.
- Step 3
Ladle the chocolate into 4 mugs and top with generous dollops of the whipped cream. Serve immediately.
Private Notes
Comments
The amount of sugar that this recipe calls for produces a cup of hot chocolate that toes the line between being drinkable and cloyingly sweet. Using equal parts cocoa powder and sugar - 4 tablespoons of each - produces a more balanced result, but of course it's all a matter of taste.
Agree about the sugar. I cut out 2 tbsp of sugar and added one more tablespoon of chocolate and found it delicious. I also found that if you add some cinnamon, please
I used vanilla extract (several drops) as we don't have bean, and it was fine. Skipped the whipped cream part (only have milk today) but it was great. I did slightly lower the sugar content but not by much (just eyeballed a slightly-not-level measure whenever called for). Halved recipe as only my son wanted hot cocoa just now. It made one giant mug and a quarter mug leftover. Oh, for "kids' temp" I would go 115-120F, up to 135, maybe. Anything above 155 is scalding, I think, even for adults.
The amount of sugar that this recipe calls for produces a cup of hot chocolate that toes the line between being drinkable and cloyingly sweet. Using equal parts cocoa powder and sugar - 4 tablespoons of each - produces a more balanced result, but of course it's all a matter of taste.
I agree about the sweetness. We used honey instead of sugar, approximately 2-3 tablespoons. It is hard to be exact when digging cream honey out of the jar. We replaced the 2 teaspoons of sugar with 2 teaspoons of honey in the whipped cream. The perfect treat for the snow day Vancouver is having today.
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