Drinking Chocolate

12 oz whole milk

8 oz bar baking chocolate, about 70%
0-1 t brown sugar

1/16 t salt

1/2 t vanilla

Froth milk in Breville at 160°.

Separately, place chocolate, brown sugar, and salt in large ceramic bowl.

Microwave chocolate for 1 min and stir with silicone spatula.

Microwave 30 seconds and stir.

Repeat until chocolate is totally fluid.

Pour frothed milk into melted chocolate and whisk vigorously.

Return drinking chocolate to Breville and froth at 165°.

Pour in vanilla.

Serve immediately.

Yields two very rich mugs.

anediblemosaic

Note 1:

8 oz of chocolate is about 6 fluid oz chocolate.

Therefore, each mug is about 8-9 fluid oz, which is a good max.

Multiplying this recipe by 1.5 yields 24 fluid oz, or 6 4 oz cups.

Multiplying this recipe by 2 yields 32 fluid oz, or 8 4 oz cups.

I've got some spoiled kids.

Note 2:

I couldn't fall asleep last night, so George told me to design ten variations on drinking chocolate.  It worked; I fell asleep, and now that it's morning, I'm ready to share drinking chocolate variations with you.  We're aiming for roughly 5 t or 20 g total sugar per single batch of drinking chocolate, and that includes the sugar in the chocolate.

1.  Mexican Chocolate

Remove 1 T milk from the 12 oz.

Whisk together with 1/2 t cinnamon, 1/8 t nutmeg, and pinch cayenne.

Whisk into melted chocolate.

2.  Licorice Chocolate

Remove 1 T milk from the 12 oz.

Whisk together with 1/2 t fine licorice powder.

Add during whisking of milk and melted chocolate.

3.  Mint Chocolate

When pouring in vanilla, add 1/8 t LorAnn peppermint oil.

4.  Orange Chocolate

When pouring in vanilla, add 1/2 t orange extract.

5.  Caramel Chocolate

Make your favorite caramel sauce - mine is bourbon caramel.

Add 2 T caramel sauce during whisking of milk and melted chocolate.

Use 100% baking chocolate only.

6.  Mocha

Froth 6 oz instead of 8 oz milk.

Increase brown sugar from 1 t to 2 t.

During the second froth, pour in 2 oz freshly brewed espresso.

7.  Chai Chocolate

Replace half the milk with Chai latte base like Tazo.

Use 100% baking chocolate only.

8.  Earl Grey Chocolate

Replace half the milk with London Fog latte base like Tazo.

Use 100% baking chocolate only.

9.  Coconut Chocolate

Use coconut milk instead of milk.

10.  Liqueurs or Cordials like Amaretto or Hazelnut OR

     Liquors like Whiskey or Dark Spiced Rum

Froth 6 oz milk/2 oz liqueur or 7 oz milk/1 oz liquor during first froth.

Omit brown sugar.