The amount of chocolate here may seem excessive to some, but my ideal hot chocolate is nearly thick enough to eat with a spoon. I will slowly sip on a small quantity of intensely rich hot chocolate, capped with a generous amount of cold, loosely whipped heavy cream, and be at my happiest. With the touch of earthy rosemary mingling with the chocolate—well, I’ve found my new favorite way to get cozy in winter.
Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez © 2024. Photographs by Ashley Rodriguez © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.
Rosemary Hot Chocolate
Ingredients
- 3 cups whole milk
- 2 tablespoons fresh rosemary
- 5 ounces bittersweet chocolate, coarsely chopped (about ¾ cup)
- ¼ cup cacao powder
- ¼ cup confectioners’ sugar
- Kosher salt
- Whipped cream, for serving
Directions
01
In a saucepan, combine the milk and rosemary and slowly bring the milk to a simmer, allowing the rosemary to steep in the milk.
02
Remove the pan from the heat and whisk in the chocolate, cacao powder, sugar, and a pinch of salt. Taste to make sure everything is to your liking. If the chocolate hasn’t fully melted or you’d like it hotter, rewarm gently over low heat.
03
Strain the mixture and serve with the whipped cream. The hot chocolate will keep in a lidded container for up to 1 week. (It’s really a lovely thing to have in the fridge for when the cozy mood strikes.)
