Recipe of the Week
Old-fashioned hot chocolate
Courtesy of
Richard Blunt

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2 cups whole milk
4 oz. bittersweet chocolate, chopped into pieces
2 Tbsp. granulated sugar
1/8 tsp. kosher salt
2 Tbsp. unsweetened, Dutch process cocoa powder
1-1/2 cups coffee, hot
1 cup light cream
1 Tbsp. pure almond extract
fresh whipped cream


Combine milk and the chocolate pieces in a heavy-bottomed sauce pan over moderate heat. While stirring constantly with a wire whisk, heat the mixture until the chocolate is completely dissolved and the mixture is smooth.

Stir in the sugar, salt, and cocoa powder. Bring the mixture to a simmer and add the hot coffee and the light cream. Simmer the mixture for about 5 minutes.

Remove the cocoa from the heat, add the almond extract and serve immediately.

For an extra treat add a dollop of fresh whipped cream or a marshmallow. If you dare, add a little black pepper to taste.

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