Make this when you have invited serious chocoholics to brunch, and keep in mind that the finest hot chocolate starts with the best possible unsweetened chocolate. I use Callebaut or Scharffen Berger. Sweetened condensed milk is a mixture of sugar and whole milk, and it serves here to both thicken and sweeten.

　　

Ingredients

serves 4 to 6

　　6 ounces good-quality unsweetened chocolate, broken into pieces

　　2 cups milk

　　2 cups heavy cream

　　1/2 cup sweetened condensed milk

　　1/2 cup sugar

　　

Step 1

In the top of a double boiler over simmering water, melt the chocolate.

　　

Step 2

Stir together the milk, cream, sweetened condensed milk, and sugar in a heavy 2-quart saucepan over low heat. Cook until very hot but not boiling.

　　

Step 3

Whisk the melted chocolate into the cream mixture and continue whisking until no chocolate streaks remain and the beverage is smooth and very hot.

　　

Step 4

Pour into mugs and serve.

　　

Spiked Bittersweet Hot Chocolate Variation

Step 5

Add 1 1/2 ounces dark rum to each cup of hot chocolate.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.