¼cup(56g)semi-sweet chocolate chips - or chopped semi-sweet baking chocolate (Note B)
¼teaspooninstant coffee - or espresso powder
⅛teaspoonground cinnamon
1pinchsalt - about 1/16 teaspoon
⅛teaspoonvanilla extract
sugar - optional (Note C)
Instructions
Pour the milk into a saucepan and heat it over medium until it starts to simmer. Be sure to stir constantly so it doesn’t stick to the bottom of the pan.
Once it’s simmering, lower the heat and add the semi-sweet chocolate chips. Stir for a couple of minutes until the chocolate begins to melt.
Add the instant coffee, cinnamon, a pinch of salt, and vanilla extract. Stir everything together until well combined. Then taste and add sugar if you feel the need.
Once everything’s mixed, take it off the heat and pour into your favorite mug. If it looks a little grainy or if you're making a larger batch, feel free to strain it through a fine mesh sieve.
Add your favorite toppings (see Note D for ideas) or enjoy it as is – it’s perfect either way!
Notes
Note A: Milk - Whole milk works well, but if you’re in the mood for extra creaminess, go with half-and-half. Low-fat, skim, fat-free, or non-dairy milk just don’t give you the same richness, but use what works for you.Note B: Chocolate Chips - I prefer semi-sweet chocolate chips, but you can use milk or dark chocolate instead if you like. Baking chocolate also works, just chop/break it up into small pieces first.Note C: Sugar - Since the sugar content in chocolate can vary, you might need to adjust the sweetness. I use semi-sweet chips (51% cocoa) and find no need to add extra sugar. Taste the hot chocolate before deciding. For more control, use unsweetened chips and add sugar to taste.Note D: Toppings - mini marshmallows, whipped cream, mini chocolate chips (milk, dark, or white), chocolate or rainbow sprinkles, crushed peppermints, chocolate truffles, cinnamon sticks, chocolate or caramel sauce or syrup and chocolate shavings are all good choices.