Ingredients:

  • 2 cups whole milk
  • 1/4 cup heavy cream
  • 2 tbsp high-quality unsweetened cocoa powder
  • 1.5 oz 70% dark chocolate, finely chopped
  • 1.5 tbsp maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1/2 tsp espresso powder

Instructions:

  1. Chop the chocolate. Finely mince the 1.5 oz of dark chocolate until it resembles coarse sand. Note: Smaller pieces melt faster and more evenly.
  2. Whisk the dry base. In a small saucepan, whisk together the 2 tbsp cocoa powder, 1/2 tsp espresso powder, and salt. Note: This prevents cocoa lumps later on.
  3. Create the slurry. Add a splash of the 2 cups whole milk to the dry ingredients and whisk until a thick paste forms. It should look like smooth, dark mud.
  4. Incorporate the liquids. Slowly pour in the remaining milk and the 1/4 cup heavy cream, whisking constantly.
  5. Heat gently. Place the pot over medium low heat. Watch for small wisps of steam rising from the surface, but do not let it boil.
  6. Add the chocolate. Stir in the chopped dark chocolate. Whisk until the dark flecks vanish into the liquid.
  7. Sweeten and scent. Stir in the 1.5 tbsp maple syrup and 1/2 tsp vanilla extract.
  8. The froth finish. Increase heat slightly for 30 seconds, whisking vigorously until a light foam appears on top.
  9. Taste test. Sip a tiny amount. If it's too intense, add a tablespoon more milk; if you want it sweeter, add a drop more maple.
  10. Serve immediately. Pour into pre warmed mugs to maintain the temperature.