Mr. Espresso Hot Chocolate
When the weather outside is frightful, there are few things more delightful than a mug of steaming hot cocoa. Make it espresso-topped Recchiuti hot chocolate, topped with a toasted marshmallow for a grown-up winter treat. We've teamed up with Oakland’s Mr. Espresso Coffee to craft this recipe for hot chocolate that will keep the winter blues at bay.
Yields: 1 8oz serving Time: About .75hrs
Ingredients:
- 3 cups whole milk
- 2 ounces cocoa nibs
- 8 ounces Recchiuti Hot Chocolate Pistoles
- 1 ounce turbinado sugar, muscovado or dark brown sugar
- Pinch of salt
- 1 to 1.5 ounce shot espresso
- 1 Recchiuti marshmallow, toasted
Instructions:
-
Place the milk in a pot; bring to a scald over medium heat. Remove from heat and stir in cocoa nibs and chocolate pistoles. Cover pot with plastic wrap and let steep for 30 minutes.
-
Remove plastic wrap. Stir in sugar and salt. Using an immersion blender on medium speed, blend all ingredients in pot until evenly incorporated.
-
Strain infused milk thru a fine-mesh sieve. Let cool, then store in fridge.
-
For each drink, heat 5 ounces of chocolate base in a heavy-bottomed pot set over low heat. Pour the heated chocolate into a warm 8-ounce cup. Add the espresso shot, top with a toasted marshmallow and serve.