Persian Hot Chocolate
Directions
- 1Heat half a cup of heavy cream in a medium saucepan over medium heat, stirring occasionally to prevent scorching.
- 2Add 6 ounces of chopped dark chocolate to the hot cream and stir constantly with a whisk or silicone spatula until the chocolate slowly melts, transforming the mixture into a glossy, smooth base.
- 3Slowly pour in one to one and a half cups of whole milk, stirring constantly until combined.
- 4Allow your chocolate mixture to gently heat over low heat for 2 to 3 minutes.
- 5Stir in 2 tablespoons of brown sugar, 1 tablespoon of vanilla extract or paste, and a small pinch of salt.
- 6Once your hot chocolate is smooth and creamy, pour it into your favorite holiday mug.
- 7Top with a generous dollop of vanilla whipped cream and grated dark or milk chocolate, or crushed candy canes for a peppermint flavor.
Ingredients
- 0.5 cup heavy cream
- 6 oz dark chocolate, chopped
- 1 cup whole milk
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract or paste
- 1 pinch salt
Equipment
saucepanwhiskmug
Tips
- Patience is key while melting the chocolate; high heat can cause the chocolate to seize.
- For a grown-up twist, add a splash of orange liqueur for a Terry's chocolate orange hot chocolate.
- Top with crushed candy canes for a peppermint flavor.
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