My new city of bridges mug is a good vessel for the Parisian Hot Chocolate I’ve been making during the cold and dreary winter. I got the recipe from the Oregonian and it’s a good thing I printed it out because I can’t find it now.
Essentially, you carmalize a bit of sugar, let it rest for a minute, add the milk, stir until the sugar is dissolved into the milk, add in chopped unsweetened chocolate and let mingle for five minutes without letting it boil. I’ve found it’s best to wait about five minutes before drinking so things can settle.