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
- 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
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.