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Work-a-holic's Hot Chocolate


Rate this recipe 4.7/5 (3 Votes)


  • Vanilla Custard:
  • 2 tablespoons cornstarch
  • 2 1/2 cups milk, divided
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • Hot chocolate:
  • 7 ounces (2 chocolate bars) semisweet chocolate, chopped
  • 1 cup milk, boiled


Servings 3
Level of difficulty Easy
Preparation time 8mins
Cooking time 8mins
Cost Average budget


Step 1

Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.

Step 2

In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.

Step 3

Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.

Step 4

Add to the vanilla cream the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate.


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