February 4, 2019
Après-ski or après a fabulous meal, Chef Ray’s Spiced Hot Chocolate is a decadent treat. Black peppercorns add a kick that spices up this comforting beverage. Honey and vanilla balance out the heat. And Valrhona pure caraïbe French chocolate makes it a true pleasure.
Chef Ray's Spiced Hot Chocolate YIELD: 12–14 four-ounce servings 1 qt milk 1/3 cup sugar 2 tbsp honey 1 cinnamon stick 1 vanilla bean 10 black peppercorns (cracked) Zest of 1 lemon 8 oz. Valrhona pure caraïbe or any good dark chocolate 1/4 cup extra dark cocoa powder Bring the milk, sugar, honey, and all spices to a boil. Steep for about 10 minutes. Cut the chocolate into small pieces. Remove the milk mixture from the stove and add the chocolate and cocoa powder. Mix with a stick blender for 30 seconds then strain. Pour. Drink. Repeat.
Food & Wine