Alright, people, if you like hot chocolate you have to try this one! It's been rainy and cold here in Sacramento lately and I've actually been glad because it's given me a good excuse to make this recipe. Sometimes I like to add more espresso to make a truly amazing mocha. You can also play with it by adding peppermit or other extracts in lieu of the vanilla.
Barefoot Contessa’s Hot Chocolate
2 1/2 cups whole milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.
