Max Brenner Hot Chocolate
Max Brenner Hot Chocolate
Located internationally and in Boston, New York, Las Vegas, and Philadelphia, Max Brenner knows how to serve up a great cup of hot chocolate. Whipping together thick, homemade vanilla cream, chopped chocolate chunks, and boiled milk, this hot cocoa requires a drinker who can endure extreme richness. But if you’re up to it, this decadent cup of cocoa is more than worth the risk of a stomachache. Their special touch? Dishing up the drink in a hug mug, their trademark cup that perfectly complements the drinking experience.
Servings
6
Ingredients
- 2 tablespoon cornstarch
- 2.5 cup milk (divided)
- 1.5 cup sugar
- 2 large egg yolks
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 1 cup milk
- 7 ounce semi sweet chocolate (2 chocolate bars)
Directions
- Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
- Bring the remaining 2 cups of the milk and the vanilla bean just to a simmer in a heavy-bottomed medium saucepan over low heat. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
- Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
- Add to the vanilla cream the chopped chocolate chunks and 1 boiled cup of milk. Mix until smooth. Any flavor can be added: raspberry, cinnamon, holiday ginger spice, or marshmallows. The chocolate can be substituted to milk or white.