El Rey White Chocolate Hot Cocoa Recipe
Decadent, creamy, and spicy white chocolate hot cocoa
Equipment
- Saucepan
- Mixing Bowl
Ingredients
- 1 1/2 cup Whole Milk
- 1/2 cup Heavy Cream
- 1 Egg Yolks
- 1/8 tsp Cayenne Pepper
- 1/4 tsp Ground Cinnamon
- 8 oz El Rey Icoa Venezuela 34% White Couverture Chocolate Discs
Instructions
- Scald the milk and cream in a saucepan, then remove from the stove.
- Add the yolk and mix well.
- Put the 8 oz El Rey Icoa Venezuela 34% White Couverture Chocolate Discs in a bowl, and melt it with 15 second bursts in the microwave, stirring well each time.
- Add the spices to the melted chocolate.
- Pour the milk mixture over the melted chocolate, stir to combine. If possible, finish with an immersion blender.