Ina Garten Hot Chocolate

Ina Garten hot chocolate, easy and rich from two chocolates plus espresso, tastes more like dessert than a morning drink. She heats milk and half-and-half, stirs in chopped bittersweet and milk chocolate, then whisks in vanilla and espresso for a cozy breakfast treat.

Use the best chocolate you can find, because cheap chocolate makes a flat, watery cup that no amount of whisking will fix. Heat the milk just below a simmer, then let the chopped chocolate melt in gently before you whisk.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Hot Chocolate

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

555

kcal

Warm milk and half-and-half poured over chopped bittersweet and milk chocolate, then whisked with espresso, vanilla, and a touch of sugar until frothy.

Ingredients

• 2 1/2 cups whole milk
  

• 2 cups half-and-half
  

• 4 ounces bittersweet chocolate, chopped
  

• 4 ounces milk chocolate, chopped
  

• 1 tablespoon sugar
  

• 1 teaspoon pure vanilla extract
  

• 1 teaspoon instant espresso or coffee powder
  

• 4 to 5 vanilla beans or cinnamon sticks

Directions

• Heat and blend: Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of chocolate works best?

Better chocolate makes a better drink. Valrhona and Callebaut are top choices, but standard grocery store bars work too. Use actual chocolate bars that you chop yourself, not chocolate chips, because chips have stabilizers that affect the texture.

Can I store leftover hot chocolate?

You can keep it in the fridge for up to 3 days. Reheat gently over low heat and whisk again before serving, because the chocolate tends to settle. It won't be quite as frothy as fresh, but it still tastes great.

Can I make this ahead of time?

You can make it a few hours ahead and reheat when your guests arrive. Keep it covered so a skin doesn't form on top. Whisk it again right before serving to bring back the froth.

Do I need espresso powder, or can I skip it?

The espresso doesn't make the drink taste like coffee. It deepens the chocolate flavor the way salt sharpens other ingredients. You can skip it, but the hot chocolate won't have that same rich complexity.

Can I use a different type of milk?

The recipe relies on whole milk and half-and-half for its richness, so swapping to skim or water will give you a thinner result. Oat milk is the best nondairy option because it has natural creaminess. The chocolate needs fat to blend in smoothly, so stick with something that has body.