Hot Chocolate from Scratch
This makes one generous mug of hot chocolate. The recipe can be easily doubled, tripled, etc.
(12 oz) milk,
I prefer at least 2% so it does not curdle; you can always add a splash of cream or half-and-half to lower fat milk
finely chopped dark chocolate,
I recommend at least 60% cacao
unsweetened cocoa powder
up to 2
sweet liquor of choice or add sweetener to taste
(I like half Bailey's and half Kahlua)
Place the milk over medium heat in a sauce pan (preferably one with a rolled lip for easy pouring).
Add the chopped chocolate and cocoa powder. Whisk briskly while the chocolate melts. When steam rises off of the hot chocolate, add your liquor of choice, or add sweetener by the teaspoon. Keep whisking--do not let any milk skin form, and you want to really emulsify the liquor into the milk if adding liquor.
When there are no visible lumps of chocolate or cocoa, it is as sweet as you like, and steam is rising off of the top when you stop whisking, pour the hot chocolate into a mug.
Top with marshmallows or whipped cream and serve immediately.