5 Ingredients or Fewer
Hot Chocolate Demitasses
Popular on Food52
10 Reviews
Spud G.
January 25, 2016
How does the chocolate not seize when you pour the boiling water onto it?
Pumpkiness
January 25, 2016
Because you add enough extract to make a paste. I always use milk, not water, but not sure if it would make a difference. You can also add a little milk and make the paste, then add the rest of the hot milk.
Pumpkiness
January 16, 2016
This sounds good, but not sure I can abandon my Mom's trick. She put a heaping spoonful of cocoa in a mug with two of sugar and a few grains of salt. Add a bit of vanilla (or almond extract) and stir into a paste. Add hot milk and stir. So simple and so good.
Emily S.
January 13, 2016
I love hot chocolate (I wish I could drink it every night)--this recipe sounds like a simple way to dress it up and really enjoy a winter night inside.
Kaz
January 13, 2016
Can't wait to try this as I can't tolerate dairy, so use Almond Milk and water for my hot chocolates. I find the almond milk flavour is too strong though, so will only drink it steamed until thick and frothy. This sounds easier and hopefully the method will overcome the strong milk flavour...
Rebecca C.
January 20, 2015
Non(or less)Dairy Version: works with Hazelnut Milk, too!! Use 1/4 c less water or, follow the recipe's proportion and then add a splash of heavy cream. Listen to Alice and before serving, let it sit to unlock irresistible flavor.
Amy S.
December 26, 2014
Served this to my chocoholic family with some dark Mast Brothers chocolate and lightly whipped cream and got rave reviews.
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