dark chocolate and slow heat, becomes more than just a warm drink. It’s a small ritual, a pause in the day, a way to treat yourself or someone you love to something worth savoring.
This hot chocolate recipe is deeply chocolatey with a subtle complexity, thanks to our Espresso Brown Sugar. A touch of espresso naturally enhances the cocoa, bringing out its hidden notes without overwhelming the flavor. It’s the kind of ingredient that turns a familiar favorite into something quietly special—something with a little je ne sais quoi.
Having a well-stocked pantry filled with quality staples—like dark chocolate, cocoa powder, and handmade brown sugar—makes moments like this effortless. With just a few simple ingredients, you can turn an everyday craving into something generous, comforting, and just a bit elevated.
Ingredients:
1 ½ cup whole milk (354 ml)
4 oz dark chocolate bar, chopped 1 tbsp cocoa powder (6 g)
3 tbsp Andrea’s Bakehouse Espresso Brown Sugar (45 g) 1 tbsp cornstarch (9 g)
Pinch of salt
Directions:
- In a saucepan over medium-low heat, add dark chocolate, cocoa powder, Espresso Brown Sugar, and a generous splash of whole milk. Stir until melted. You can optionally use a double boiler to ensure your mixture does not burn.
- In a separate dish, mix cornstarch and a splash of milk to create a cornstarch slurry. Set aside.
- Once the chocolate mixture is melted, slowly stream in the remaining milk while whisking constantly. Continue to stir until heated through.
- Add a pinch of salt.
- Whisk in the cornstarch slurry.
- Continue whisking over low heat until thickened.
- Serve in your favorite mug and enjoy.
Yield: 2 servings