Recipe: Kopplin's hot chocolate

KOPPLIN'S HOT CHOCOLATE

Serves 4.

Note: Kopplin's Coffee owner Andrew Kopplin suggests using Valrhona or Callebaut chocolate and cocoa powder and non-homogenized whole milk from grass-fed cows. For marshmallows, Kopplin prefers peppermint-flavored marshmallows from Laura's Candy.

• 1/2 c. finely chopped chocolate (see Note)

• 2 tbsp. plus 2 tsp. unsweetened cocoa powder (see Note)

• 4 c. whole milk (see Note)

• Freshly whipped cream or marshmallows for garnish, optional

Directions

In a small bowl, combine chopped chocolate and cocoa powder and reserve.

In a saucepan over low heat, slowly warm milk, stirring occasionally, until steam appears, or an instant-read thermometer reads 145 to 150 degrees (do not bring to a simmer).

Remove from heat and add chocolate-cocoa mixture, whisking until chocolate is thoroughly combined. Pour into 4 cups or mugs, garnish with whipped cream or marshmallows and serve.

Nutrition information per serving:

Calories260Fat15 gSodium110 mg

Carbohydrates27 gSaturated fat9 gCalcium290 mg

Protein9 gCholesterol24 mgDietary fiber2 g

Diabetic exchanges per serving: 1 milk, 1 other carb, 3 fat.