1 pint milk
3 oz imported chocolate (milk chocolate; or semi-sweet)
Pour 1/4 cup of the milk into a small, thick-bottomed pot. Break the chocolate into small bits and add to the milk in the pot. Over very low heat, let the chocolate melt, then pour in the rest of the milk, bit by bit, whisking well with each addition. When the chocolate is melted and the milk faintly steaming, remove from the heat, beat vigorously with a whisk until frothy, and serve.
Variations: A small amount of chocolate-based liqueur, such as Cheri-Suisse, Vandermint, or Droste Bittersweet is liked by some. Of course, unsweetened baking chocolate can be used instead. Use the same proportion: 1 1/2 oz. chocolate per cup of milk and sweeten to taste.
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