Dark Hot Chocolate with Cinnamon Creme

With winter coming, this rich and decadent treat is the perfect cure for cold-weather blues.

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 6

Ingredients

6 cups whole milk

10 oz bittersweet chocolate chips (Ghiradelli recommended)

4 tbsp butter, cubed

2 cups heavy whipping cream

1 tsp cinnamon

2 tbsp granulated sugar

Directions

To make the cinnamon topping, place the heavy whipping cream in a mixing bowl. Using a stand mixer or electric beater, agitate the cream beginning on the low setting. Add the cinnamon, then increase beater speed to medium. Slowly add the granulated sugar. Beat until the cream thickens into soft peaks. When you can remove the beaters without the creme dripping, it is ready. Cover and place in refrigerator.

On the stove, set a double boiler to medium heat and allow water to come to a slow boil. Add chocolate and butter to pan. Whisk continually until melted and fully mixed. Lower heat until water barely simmers and allow to rest.

In a separate pot, heat whole milk over medium heat, not allowing it to reach a boil. Add half the chocolate mixture to the hot milk and whisk thoroughly. Taste the mixture. If richness and chocolate flavor are not enough, add the rest of the chocolate and whisk again.

Pour into individual mugs and top with a scoop of cinnamon creme. Serve immediately.