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–+ servings
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Makes

2 servings of 2.5 mg hot chocolate

Ingredients

  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 2 ½ teaspoons light brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ ounce Pot + Pan Baking Bar or 2 servings at 2.5 mg each
  • 7 ½ ounces high-quality semisweet or bittersweet chocolate chips

Instructions

  • In a small pot, heat whole milk, cream, and brown sugar over medium heat.
  • Use a digital scale to weigh out 7 1/2 ounces of chocolate; add 2 servings of your P+P Baking Bar (1/2 ounce total).
  • Bring cream + milk mixture to a simmer. Remove from heat; add vanilla and ground cinnamon, and pour over chocolate. Allow cream to melt the chocolate for a few minutes before combining with a whisk.
  • Whisk until mixture is homogeneous and smooth.
  • Portion your “chocolat chaud” into 2 large mugs, and top with fresh whipped cream or marshmallows.