Ultra Rich Drinking Chocolate

Ultra Rich Drinking Chocolate

Made from a scratch chocolate beverage with rich condensed milk, raw cacao powder and dark chocolate. The velvety and rich consistency is great for dessert. Add your favorite liqueur, such as amaretto, hazelnut or salted caramel vodka. If you’re used to packet cocoa, this will change you forever. You were warned!

Drinking chocolate refers to the texture of the cup, which resembles sipping a container of melted chocolates. My mom grew me up on this from her travels in europe. I never had a swiss miss or nesquik. One sip of this and you’ll throw all your cocoa packets away for life lol. If you’re afraid of full-fat dairy, cream, sugar and the like, wait for me to post a different recipe, don’t try to sub this one out for 2%!!! It won’t be the same! 

The end result is a thick, velvety warm cup of goodness. Just sweet enough to accentuate the sweet cream in the milk, while contrasting the bitter notes of the chocolate. I didn’t have my usual hazelnut liqueur, so I subbed it for salted caramel vodka, not bad! Use good chocolate! 65% or above, only. Milk chocolate will get lost in the cream. Cheap chocolate will taste like you’re drinking chalk. No breaking the bank round these parts. Moser roth, a german chocolate company, sells pretty good quality chocolate at your local aldi. This bar is fair trade 75% single origin dominican, $3.99! can’t beat that!

The last tip, don’t boil this. scorching the milk causes it’s natural sugars (lactose) to “burn” thus losing the note of sweetness the cream adds. Plus it creates that yucky film you get when boiled milk cools off. Give it a try and don’t drink too much, your stomach will regret it!

Ultra Rich Drinking Chocolate

Prep Time5 minutes
Total Time15 minutes
Course: Drinks
Keyword: chocolate, drinks, hot chocolate, warm
Yield: 4 (scaled0


  • small saucepan


  • 2/3 c sweetened condensed milk
  • 4 t cacao powder plus extra
  • 1 c water
  • 6 oz dark chocolate 65% or above
  • 4 c whole milk
  • 1/2 c heavy cream
  • 2 oz hazelnut almond or salted caramel liqueur
  • 6 t heavy cream whisked until slightly thick


  • In a small saucepan bring sweetened condensed milk to a simmer and and turn heat to low. Whisk in cocao powder and chocolate until melted. Whisk in water and increase heat to medium. Whisk milk into chocolate sauce until throughly incorporated. Continue to whisk until milk is heated through, being careful not to bring to a boil. After the mixture is warm, turn off the heat, and add liqueur of choice. Divide drinking chocolate into two mugs, top with slightly-whipped cream and garnish with cocao powder.

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