Monday, June 30, 2008

Hot Chocolate

12 oz of the best whole milk you can find (Jersey whole milk)
Handful of high quality milk chocolate
large pinch of cinnamon
small pinch of cayenne pepper
1/2 tsp of good vanilla

Heat milk in a heavy bottomed saucepan until just before boiling, add chocolate and whisk until smooth and melted. Add cinnamon and cayenne and whisk again. Take off heat and add vanilla.

1 comment:

Annie said...

I like to use the cream top milks and unpasteurized.