Ghirardelli Hot Milk Chocolate Recipe

Chop/meter chocolate

If using a Ghirardelli bar, finely chop the chocolate so it melts evenly. Measure about 3 tablespoons of chips or chopped chocolate and set aside.

Heat milk

Pour 12 oz (about 1.5 cups) cold whole milk into a small saucepan. Heat over medium-low heat until steam rises and small bubbles form around the edges (do not boil), about 4–6 minutes. If using a steam wand, steam milk to 150–155°F (65–68°C) with a slight foam.

Combine chocolate and sugar

While milk heats, place the chopped chocolate and 1 teaspoon granulated sugar in a medium heatproof mixing bowl or the saucepan (if using low heat).

Temper and melt

Once milk is steaming, pour about 2 tablespoons of the hot milk into the bowl with chocolate and whisk briskly to form a smooth paste (this tempers the chocolate). Then slowly pour the remaining hot milk while whisking continuously until fully combined and glossy.

Add vanilla and adjust

Stir in 1 teaspoon vanilla extract. Taste and, if desired, add up to 1 additional teaspoon sugar for sweetness. Keep the mixture warm over the lowest heat briefly, whisking to maintain a smooth texture (do not boil).

Pour the hot milk chocolate into a pre-warmed 12–14 oz mug, leaving a little headroom for the whipped cream.

Top with about 1/2 cup whipped cream, piling to taste.

Drizzle 1 tablespoon chocolate sauce over the whipped cream in a spiral or zig-zag pattern.

Optional: Dust with 1 teaspoon cocoa powder or sprinkle grated Ghirardelli chocolate over the top for extra presentation.

Serve immediately with a long spoon or straw. Enjoy hot.