Après-ski or après a fabulous meal, Chef Ray’s Spiced Hot Chocolate is a decadent treat. Black peppercorns add a kick that spices up this comforting beverage. Honey and vanilla balance out the heat. And Valrhona pure caraïbe French chocolate makes it a true pleasure.
Chef Ray’s Spiced Hot Chocolate
YIELD: 12–14 four-ounce servings
1 qt milk
1/3 cup sugar
2 tbsp honey
1 cinnamon stick
1 vanilla bean
10 black peppercorns (cracked)
Zest of 1 lemon
8 oz. Valrhona pure caraïbe or any good dark chocolate
1/4 cup extra dark cocoa powder
Bring the milk, sugar, honey, and all spices to a boil. Steep for about 10 minutes. Cut the chocolate into small pieces. Remove the milk mixture from the stove and add the chocolate and cocoa powder. Mix with a stick blender for 30 seconds then strain. Pour. Drink. Repeat.