In a city known for its decadence, it’s no surprise that drinks and food would be as rich as they come. But in a surprising turn, delightful in its difference, this hot cocoa forgoes excess sugar. While still sweet, the chocolate notes are much more pronounced, making a delightful bittersweet drink. This is a favourite of victor Peeta Mellark, who enjoys it with puffy rolls.
By October 16, 2013Published:
- Yield: 2 Servings
- Prep: 5 mins
- Cook: 5 mins
- Ready In: 10 mins
In a city known for its decadence, it's no surprise that drinks and food would be as rich as they come. But in a surprising turn, …
- 1 cup milk
- 3 tablespoons dark cocoa powder
- 2 tablespoons sugar
- 1 tsp vanilla extract
- cinnamon to taste
- Pour milk into a pan, and place on the stove on medium heat. Watch this carefully, as milk can scald easily.
- In a bowl, combine cocoa powder, sugar, and vanilla.
- Add a few tablespoons of the warming milk into the dry ingredients, and whisk until a thick chocolate paste forms. Taste and adjust as desired.
- Use a spatula to scrape the chocolate mixture into the milk on the stove. Whisk and heat to the desired temperature, keeping an eye on it so as not to burn.
- Serve topped with cinnamon.