Heavenly Hot Chocolate
Heavenly Hot Chocolate
I love these cups. I picked them up at a Thrift shop in Port Townsend, WA for about $3 each.
Heavenly Hot Chocolate
The cup with pink flowers says “Made in occupied Japan” underneath.
 Three months ago, I was sitting in Paris, sipping hot chocolate. Brookie, my second oldest, was living in Spain for three months as an English tutor, and needed (according to me) an “adult” chaperone while she traveled through Spain, Italy and France. I know, sad for me. One day, while trekking around Paris we made a lunch stop at Angelina’s for their famous pot of hot chocolate. It’s been touted as the “best hot chocolate in the world.” I’m not sure if it’s the best in the world, but it certainly is the richest cup I’ve ever had.

This is not your mother’s hot chocolate. Or at least my mother’s hot chocolate, which was, and still is, Swiss Miss. Now, I loved my Swiss Miss as a kid. And I love a good cup of Stephen’s hot cocoa now. This hot chocolate is not an everyday cup of cocoa. It’s a thick, dark, decadent, rich cup of chocolate. A grown up drink. Hey, kids- you get out the Swiss Miss, Mommy will have this.

Heavenly Hot Chocolate

Oh, if you are on a diet, walk away, now.


Heavenly Hot Chocolate

Author: Si Foster
Servings: 2 servings


  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon confectioners sugar
  • 4 oz. Bittersweet chocolate, not unsweetened (60-70 % Cacao)
  • whipped cream for topping


  • Heat milk, cream and Confectioners sugar in heavy pan over medium high heat until mixture bubbles. Remove pan from heat, and add chocolate. Whisk until chocolate is melted and blended well.
  • Pour into small cups and top with a spoonful of whipped cream.

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