Classic Hot Chocolate

  • 1 quart (1 liter) milk
  • 1 Madagascar vanilla bean, split
  • 1 stick of cinnamon
  • ¾ teaspoon (3.5 grams) black peppercorns (whole)
  • 2 bars (3.5 ounces/100 grams each) Lindt Excellence 70% Cocoa, hopped
  1. Heat the milk with the spices in a saucepan over medium heat until it reaches boiling point, but do not let the milk boil.
  2. Add the chopped chocolate and whisk until smooth.
  3. Remove from heat and let rest for 25 minutes to release the spices’ aroma.
  4. Strain the liquid and reheat before serving.
4 – 6 servings

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