Ingredients
4 cups milk or 4 cups half-and-half
12 ounces semisweet chocolate, chopped
4 tablespoons sugar (optional)
12 teaspoon vanilla extract (optional)
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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place the milk, chocolate and sugar in a large saucepan over medium heat. whisk periodically until the mixture reaches the boiling point and is foamy. remove from heat and stir in vanilla. for more foam, use a wire whisk or hand held blender to whip the hot chocolate. if used, add any optional toppings.