6 servings, about 1 cup each
Ingredients
3 Tbsps cornstarch
3-1/2 cups milk, divided
3/4 cup sugar
3 large egg yolks
1 large vanilla bean split lengthwise, or 1 Tbsp vanilla extract
For individual servings
1-1/2 cups milk
6 oz chopped semisweet chocolate
Directions
Sprinkle cornstarch over 1/2 cup of milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
Split the vanilla bean and scrape the vanilla seeds (if using) into a heavy-bottomed medium saucepan, add the vanilla bean pod and 3 cups of the milk, a little pinch of salt, then bring to a simmer over low heat. Remove the bean pod and discard.
Gradually whisk the egg yolk mixture into the milk. Cook, whisking often, over low heat until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Cool and refrigerate if not using immediately. Cover with a piece of plastic wrap on top of custard mix to avoid a skin forming.
For each serving, heat 1/4 cup milk over low heat to a simmer, add around 3/4 cup vanilla cream, and 1 ounce of chopped chocolate. Mix until chocolate melts and mixture is smooth and heated through. Serve immediately.
Flavors can be added - raspberry, cinnamon, holiday ginger spice. Add marshmallows or whipped cream. Adult hot chocolate can be made by adding appropriate liquor/liqueurs.
The semi-sweet chocolate can be substituted with dark, milk or white chocolate.
Ingredients
3 Tbsps cornstarch
3-1/2 cups milk, divided
3/4 cup sugar
3 large egg yolks
1 large vanilla bean split lengthwise, or 1 Tbsp vanilla extract
For individual servings
1-1/2 cups milk
6 oz chopped semisweet chocolate
Directions
Sprinkle cornstarch over 1/2 cup of milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
Split the vanilla bean and scrape the vanilla seeds (if using) into a heavy-bottomed medium saucepan, add the vanilla bean pod and 3 cups of the milk, a little pinch of salt, then bring to a simmer over low heat. Remove the bean pod and discard.
Gradually whisk the egg yolk mixture into the milk. Cook, whisking often, over low heat until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Cool and refrigerate if not using immediately. Cover with a piece of plastic wrap on top of custard mix to avoid a skin forming.
For each serving, heat 1/4 cup milk over low heat to a simmer, add around 3/4 cup vanilla cream, and 1 ounce of chopped chocolate. Mix until chocolate melts and mixture is smooth and heated through. Serve immediately.
Flavors can be added - raspberry, cinnamon, holiday ginger spice. Add marshmallows or whipped cream. Adult hot chocolate can be made by adding appropriate liquor/liqueurs.
The semi-sweet chocolate can be substituted with dark, milk or white chocolate.
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