Ingredients:

  • 2 cups whole milk
  • 2 tbsp unsweetened Dutch-processed cocoa powder
  • 2 tbsp granulated sugar
  • 2 oz high-quality dark chocolate (60-70% cacao), finely chopped
  • 1/4 tsp pure vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Chop the chocolate. Use a sharp knife to finely shave the 2 oz of dark chocolate. The smaller the pieces, the faster they emulsify into the milk.
  2. Combine dry ingredients. In your small saucepan, whisk together 2 tbsp cocoa powder, 2 tbsp sugar, and the pinch of sea salt.
  3. Create the paste. Add just 2 tablespoons of the milk to the dry mix. Whisk until a smooth, shiny paste forms. Note: This is the bloom phase that prevents clumps.
  4. Slowly add liquid. Gradually pour in the remaining milk while whisking constantly.
  5. Warm the base. Place the pan over medium low heat. Heat for 3-4 minutes, whisking occasionally, until small bubbles form around the edges.
  6. Incorporate the chocolate. Whisk in the finely chopped dark chocolate and 1/4 tsp vanilla extract.
  7. Final Emulsion. Whisk vigorously for 1 minute until the liquid is velvety and uniform. Do not let it reach a full boil!
  8. Serve. Pour immediately into warmed mugs.