Bittersweet Hot Chocolate

Bittersweet Hot Chocolate

There’s hot chocolate, and then there’s hot chocolate. This isn’t just hot cocoa, which most versions are- and don’t get me wrong, cocoa powder, especially a dark rich one, like Valrhona, makes an excellent cup, but adding some actual chocolate, and the best bittersweet bar you can find, adds a depth and richness that other kind of cocoa can only dream about. Drop in half a vanilla bean (expensive, but worth it!) and cinnamon stick to the brew and you have something that is positively indulgent.

  • Servings: Serves 4


  1. In a small saucepan, bring milk to almost simmering. Turn off heat. Add vanilla seeds and pod, and cinnamon stick. Cover and let steep 10 minutes.
  2. Combine cocoa, sugar, and salt in a medium saucepan over low heat. While whisking, gradually add boiling water to make a smooth paste. Add chopped chocolate and stir until melted.
  3. Remove vanilla pod and cinnamon sticks from milk and discard. Whisk milk into cocoa mixture. Continue heating and whisking until hot and frothy. Serve with a cinnamon stick and whipped cream, if desired.

Add a comment

By submitting a comment you grant The Modern Cook a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.