My All-Time Favorite Drink: Italian Bittersweet Hot Cocoa!

By Elizabetta Tekeste (Video)

We all need a little something to get us through the last weeks of winter. And if you're not planning a trip to an exotic destination of sorts, then this will just about make-up for it!

I recommend one cup daily to thwart winter blues.

I took inspiration from a childhood favorite of mine while growing up in Bologna, Italy.

It's imperative you get high-grade chocolate, whether milk or dark.

Make a batch's worth (1 quart) and indulge for the coming weeks.

Italian Bittersweet Hot Cocoa Recipe

16 ounces of bittersweet chocolate (I use Callebaut Dark Chocolate 60%) 4 organic egg yolks 1 cup of organic heavy cream 1 teaspoon of organic vanilla extract

Melt chocolate using a double boiler.

Place heavy cream in a saucepan, on low heat. Allow cream to come to a high simmer. Do NOT allow it to boil.

In a bowl, whisk egg yolks well and temper with a bit of warm heavy cream. Make sure the mixture is mixed well together.  If the warm cream is poured in too quickly, the yolks will curdle.

Slowly add the rest of the cream.

Combine the cream/egg yolk mixture with melted chocolate and add vanilla extract.

Whisk until you have a smooth pudding.

Transfer to container and let cool.

Use 4 heaping teaspoons of pudding and 4 oz. of milk (dairy or non) for every cup of hot cocoa.

Steaming milk, add chocolate and mix together until chocolate has melted. Steam once more BRIEFLY, to melt remaining pieces of chocolate. Pour into your favorite mug and savor.

Until next week, breathe well and be well!