KOPPLIN'S HOT CHOCOLATE
Serves 4.
Note: Kopplin's Coffee owner Andrew Kopplin suggests using Valrhona or Callebaut chocolate and cocoa powder and non-homogenized whole milk from grass-fed cows. For marshmallows, Kopplin prefers peppermint-flavored marshmallows from Laura's Candy.
• 1/2 c. finely chopped chocolate (see Note)
• 2 tbsp. plus 2 tsp. unsweetened cocoa powder (see Note)
• 4 c. whole milk (see Note)
• Freshly whipped cream or marshmallows for garnish, optional
Directions
In a small bowl, combine chopped chocolate and cocoa powder and reserve.
In a saucepan over low heat, slowly warm milk, stirring occasionally, until steam appears, or an instant-read thermometer reads 145 to 150 degrees (do not bring to a simmer).
Remove from heat and add chocolate-cocoa mixture, whisking until chocolate is thoroughly combined. Pour into 4 cups or mugs, garnish with whipped cream or marshmallows and serve.
Nutrition information per serving:
Calories260Fat15 gSodium110 mg
Carbohydrates27 gSaturated fat9 gCalcium290 mg
Protein9 gCholesterol24 mgDietary fiber2 g
Diabetic exchanges per serving: 1 milk, 1 other carb, 3 fat.
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