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Ingredients
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Chocolate base
Ice & garnish
Method
Chocolate base
- 1
Make a concentrated chocolate mix
In a small saucepan, combine the cocoa powder and sugar. Add 2 tablespoons of the milk and stir to form a smooth paste (this prevents lumps).
- 2
Place the saucepan over low heat. Add the remaining milk and the heavy cream, stirring constantly until the mixture is warm and the cocoa paste has fully dissolved, about 3–4 minutes. Do not boil.
- 3
Remove from heat. Add the bittersweet chocolate and whisk until melted and fully incorporated, about 30–45 seconds. Stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness: add up to 1 tablespoon more sugar if desired.
- 4
Allow the chocolate base to cool at room temperature for 10–12 minutes, then chill in the refrigerator for 10–15 minutes until noticeably cool but not fully set. (You can speed this by placing the saucepan in an ice bath and stirring until cool.)
Assemble & serve
- 5
Fill a 16-oz serving glass with ice cubes (about 1 cup).
- 6
Give the chilled chocolate base a quick whisk to recombine any separation. Pour the chocolate mixture over the ice, leaving ~1 inch headspace for whipped cream if using (about 12–14 oz of liquid will fill a 16-oz glass with ice).
- 7
Top with 2 tablespoons of whipped cream if desired and finish with chocolate shavings or a light dusting of cocoa powder.
- 8
Serve with a straw and stirrer. Drink cold. Leftover chocolate base can be refrigerated for up to 3 days; shake or whisk before using.