Ingredients
Equipment
Method
- Brew 1 cup of strong, hot coffee using dark roast beans. Use 2 tablespoons of grounds per 6 ounces of water for extra strength.
- Pour 1 cup of milk into a medium saucepan. Sift in the cocoa powder and add sugar. Add chocolate chips if using.
- Place saucepan over medium heat. Whisk constantly for 2-3 minutes until smooth and steaming (don't let it boil).
- Slowly pour the hot coffee into the chocolate mixture while whisking continuously.
- Remove from heat. Stir in vanilla extract, salt, or cinnamon if using.
Notes
- For a richer drink, use half-and-half instead of whole milk.
- Dark roast coffee works best for bold flavor that stands up to chocolate.
- Adjust sugar based on your sweetness preference (start with 2 tbsp).
- Store leftovers in refrigerator for up to 2 days; reheat gently on stovetop.
- For iced version, let cool completely and pour over ice with cold milk.
- Sifting cocoa powder is essential for smooth texture without lumps.
- Dark roast coffee works best for bold flavor that stands up to chocolate.
- Adjust sugar based on your sweetness preference (start with 2 tbsp).
- Store leftovers in refrigerator for up to 2 days; reheat gently on stovetop.
- For iced version, let cool completely and pour over ice with cold milk.
- Sifting cocoa powder is essential for smooth texture without lumps.