4 - 6 people
Our version of the wintertime staple is the creamiest drink you’ll ever have.
- 2 (100g) Swiss Classic Surfin Dark Chocolate bars, chopped
- 1 L milk
- 1 Madagascar vanilla bean, split
- 1 stick cinnamon
- ¾ tsp (4 mL) whole black peppercorns (optional)
Heat the milk with the spices in a saucepan over medium heat until it reaches the boiling point, but do not let the milk boil.
Add the chopped chocolate and whisk until smooth.
Remove from heat and let rest for 25 minutes to release the aromas.
Strain the liquid and reheat before serving.
Chocolatier Tip: Top with a tablespoon of whipped cream and sprinkle with chocolate shavings. Use 100g Lindt Excellence 70% Cacao Dark Chocolate for added intensity.