This recipe calls for two different kinds of chocolate, and it’s whipped frothy. The half and half cream makes for an extra rich cup of cocoa.
1 cup milk
1 cup half and half
8 teaspoon sugar
1 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1 tablespoon brown sugar
1/2 teaspoon vanilla
In a sauce pan combine the milk, half and half, sugar, semi sweet and unsweetened chocolate and the brown sugar. Heat everything in a saucepan, whisking occasionally, until the chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until foamy. Return to the saucepan, and add vanilla. Stir briefly then serve.