Classic Drinking Chocolate
A luxurious, velvety hot cocoa that prioritizes slow infusion. Heavy cream and milk are gently simmered with cinnamon and fresh vanilla bean before melting in rich dark chocolate, creating a warming dessert beverage.
What it tastes like
The aroma is dominated by roasted cocoa and toasted cinnamon. It has a heavy, coating mouthfeel due to the high fat content from the cream and melted chocolate. The taste is rich and earthy, finishing with a lingering, mild bitterness from the cacao solids.
Flavour profile
Ingredients
- Heavy cream2 oz
- Milk7 oz
- Cinnamon stick1 whole
- Vanilla bean1 whole
- Dark chocolate (finely chopped)2 oz
- Fresh whipped cream2 tbsp
Preparation
- 1
Combine the heavy cream, milk, cinnamon stick, and vanilla bean in a small saucepan.
- 2
Heat very slowly over low heat for 15 to 20 minutes to allow the spices to infuse, ensuring the milk does not boil over.
- 3
Remove the cinnamon stick and vanilla bean from the mixture.
- 4
Add the finely chopped dark chocolate to the hot liquid.
- 5
Whisk or stir continuously until the chocolate is fully melted and the texture is smooth.
- 6
Pour into a coffee mug and serve immediately, topped with a dense layer of fresh whipped cream.
Substitutions
- Vanilla beanVanilla extract — Use a half teaspoon added after heating to preserve the volatile aromatics.
- Heavy creamWhole milk — Removing the cream results in a thinner consistency and a less coating mouthfeel.
- Dark chocolateMilk chocolate — This swap makes the drink much sweeter and reduces the intensity of the cacao flavor.
- Cinnamon stickStar anise — This provides a licorice-like spice profile instead of the warm, woody notes of cinnamon.
Variations
Mocha Infusion
Whisk in a single shot of espresso after melting the chocolate for a bitter, roasted coffee backbone.
Chili Cocoa
Add a pinch of cayenne pepper during the infusion stage to create a sharp heat that lingers on the back of the throat.