This rich cocoa warms the heart and soul like no other. After you’ve served the cocoa, the leftover amount makes a good base for chilly chocolate milk the next day. Store it in the refrigerator and just splash in cold, fresh milk to lighten it up.

Ingredients

Chocolate Choices:

　　3/4 cup sugar, or more

　　1/2 cup unsweetened alkalized or dutched cocoa powder, or more to taste

　　4 cups whole milk

　　1/2 cup heavy cream

　　2 tablespoons malt syrup (optional)

　　1 tablespoon vanilla extract

　　1/2 teaspoon kosher salt

　　Artisan marshmallows or whipped cream (optional)

　　Mix the sugar and cocoa together in a small bowl and set aside. Combine the milk, cream, and malt syrup in a big saucepan over medium heat. As the milk starts to warm up, scoop up about a cup of it and slowly whisk it into the sugar and cocoa mixture to form a paste. Add the paste to the saucepan and whisk until incorporated. Add the vanilla and salt. Adjust the flavors to taste. Continue heating until it is hot but not boiling. Use a ladle to scoop out servings into a mug. Serve with artisan marshmallows or a dollop of whipped cream.

　　Chocolate Bliss