2.5-2.7 ounce roundDark Mexican Chocolate (e.g. Taza)chopped, preferably 72% or higher; substitute 2.5 ounces high quality dark chocolate chips or dark chocolate bar cut into small pieces
Instructions
Set your saucepan over medium heat. Add milk, cream, brown sugar (if using) and salt. Stir or whisk to dissolve the solids, removing from heat before the milk comes to a simmer.TIP: Don't let your milk come anywhere close to a boil or you'll risk scorching it. Trust me, it doesn't taste good. Remove from heat as soon as the sugar and salt have dissolved.
Add the vanilla and spices, whisking to combine.
Add the chocolate and allow to sit for about 3 minutes to melt. Whisk until fully combined, taste and adjust seasoning as needed. If desired, top with a spoonful of freshly whipped cream or a homemade marshmallow. Enjoy!
Notes
Sipping chocolate can be made up to a week in advance and refrigerated.
When making (or reheating) sipping chocolate, do not allow your milk to boil or you will risk scorching it.