Hot Chocolate Recipe
photograph by Matt Hulsman

Yield: 4 servings.

2½ cups whole or reduced-fat 2% milk
1 cup 60% cacao chocolate chips or chunks
½ cup powdered milk
2 teaspoons cornstarch
Whipped cream or marshmallows (optional)

In a medium saucepan, heat milk to just before boiling. Reduce heat to low and whisk in chocolate. Continue whisking until chocolate has melted completely. Continue whisking, and add powdered milk and cornstarch until mixture is smooth and thick. If a thinner consistency is desired, add more milk. Garnish with whipped cream or marshmallows (optional).

This story was published on

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.