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Hot Chocolate with a Milk Base

(recipe, Chuck Siegel)


This simple and rich milk-based hot chocolate is a cold-weather classic from Chuck Siegel of Charles Chocolates.


  1. 8 cups whole milk
  2. 1 cup water
  3. 18 oz. bittersweet chocolate (70 percent cacao), chopped
  4. 1 cup granulated sugar


  1. In a large saucepan, bring milk, water, and sugar to a boil, stirring to dissolve the sugar. Add the chocolate and mix with a whisk to dissolve. Heat until just simmering, then remove from heat.
  2. In batches, pour the hot chocolate into a blender and whip the liquid into a froth. (Place a folded dishtowel over the blender lid to prevent hot liquid from spraying out around the edges.) Serve in small mugs.


Culinate editor's note: Since this recipe obviously makes chocolate for a crowd, quarter everything to make enough just for 2 people: 2 cups milk, 1/4 cup water, 4 1/2 oz. chocolate, and 1/4 cup sugar. The resulting beverage will still be intensely chocolatey, so you may want to up the milk. Other add-ins include vanilla extract and (for the adults) a splash of Grand Marnier or brandy.