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Lunch at Léman: Chef Susy's Hot Chocolate

December 15, 2017

This recipe is the ultimate in rich and decadent and certainly not for the faint of heart. Perfect for the holidays and on a cold winters night, or two, or three!


3 ½ cups plus ¼ cup whole milk
½ cup half and half
½ cup sweetened condensed milk
2 tablespoons sugar
¼ cup cocoa powder
¾ cup semi-sweet chocolate chips
¼ teaspoon ground cinnamon
Cloves (a very light pinch)
Nutmeg (one or two scrapes on a microplane)
Salt, a pinch
1 teaspoon cornstarch (optional)


Heat 3 ½ cups milk, half and half, sweetened condensed milk, and sugar on low/medium heat until hot, whisking and scraping the bottom of the pan so the milk doesn't stick and burn. Off the heat add the cocoa, chocolate chips, spices, and salt. Stir until melted and well combined.

In a small bowl mix cornstarch and ¼ cup milk until the cornstarch is dissolved. Slowly add to the chocolate milk mixture, whisk and return to the heat. Increase heat to medium stirring constantly until the mixture comes to a boil and thickens slightly. The cornstarch will give your hot chocolate a creamier, smoother mouthfeel but can very easily be omitted if it feels too rich. You can also scale back a ¼ cup of chocolate chips for a less chocolaty version.

Top with a dollop of whipped cream or marshmallows, chocolate shavings or a dash of cinnamon. Cozy up and enjoy!


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