关于此食谱

浓郁、顺滑、深度巧克力味——这是你整个冬天都会反复制作的热巧克力。用真正的可可粉和一丝香草制成，口感天鹅绒般顺滑，不过甜，远优于任何包装混合粉。用简单的储藏食材就能在10分钟内完成，是寒冷日子和雨夜的终极舒适饮品。

步骤说明

1. 1

   In a small Saucepan over ^[medium-low heat], whisk together the Unsweetened Cocoa Powder, Granulated Sugar, and Salt with about 2 tablespoons of the Milk until a smooth paste forms.

2. 2

   Slowly pour in the remaining Milk and the Heavy Cream, whisking constantly to combine everything smoothly.

3. 3

   Heat over ^[medium heat], whisking frequently, until the mixture is steaming and just beginning to simmer around the edges — about 5 to 6 minutes. Do not let it boil, as boiling can scorch the Milk and dull the flavor.

4. 4

   Remove from heat and stir in the Vanilla Extract. If using chopped Semi-Sweet Chocolate, add it now and whisk until fully melted and incorporated.

5. 5

   Taste and adjust sweetness if needed. Pour into two mugs and top with Mini Marshmallows, Whipped Cream, or a dusting of Cocoa Powder. Serve immediately.