A big mug of this decadent sipping chocolate with espresso is an invigorating and soul-warming treat for a cold day!
A cold winter day calls for a warm treat and our latest obsession is this decadent espresso sipping chocolate! Luxuriously rich hot chocolate pairs wonderfully with smooth espresso for those cozy afternoons when you’re in need of a caffeine boost!
what is sipping chocolate?
The hot chocolate you’ll find in the States tends to consist of milk mixed with cocoa powder and sugar. Sipping chocolate, which is more of a European concept, also adds melted chocolate to create a more dense and luxuriously rich version of the delicious drink.
To make our version of sipping chocolate, you’ll need just six ingredients:
- Milk: Whole milk works best (we use lactose-free).
- Brewed espresso: This both intensifies the chocolate flavor and provides a little caffeine boost!
- Chopped chocolate: Good quality bar chocolate chopped into small pieces will give the hot chocolate a creamy, smooth texture.
- Cocoa powder: Using both bar chocolate and cocoa powder makes the drink extra chocolatey.
- Sugar: Make sure to adjust to taste. You may need a bit less if your chocolate is on the sweeter side.
- Cornstarch: This helps to give our sipping chocolate an even thicker consistency.
espresso sipping chocolate FAQ
What type of chocolate should I use?
Choose a higher quality chocolate — really anything that you would enjoy eating plain! I prefer dark chocolate at around 65-70%, but something even a little darker is also excellent. And while this recipe would definitely work with milk chocolate, it’s a bit too sweet for me so I would recommend decreasing the amount of sugar if you go that route.
Why isn’t my sipping chocolate thickening?
Cornstarch won’t thicken the mixture until it has reached a high enough temperature. You can increase the heat if you feel like your mixture is taking too long to thicken. Just make sure to whisk constantly to keep from burning. And don’t take your eyes off the sipping chocolate — once the mixture begins to thicken it’ll only need a minute or so to reach the perfect consistency.
Can I substitute espresso powder or coffee for the brewed espresso?
Yes! If you don’t want to brew a cup of espresso, you have a few options. Strong coffee will work just fine in equal proportions. Or you could just stir in a few teaspoons of instant espresso powder. If you go with espresso powder, make sure to add an additional ½ cup (120 ml) of milk to the mixture.
For more chocolatey treats perfect for the holidays, make sure to check out these recipes!
- chocolate peppermint biscotti
- chocolate martini
- chocolate dulce de leche cookies
- chocolate dipped honeycomb
- red velvet brownies
espresso sipping chocolate
- Total Time: 20 minutes
- Yield: 2
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cuisine: global
Ingredients
- 3.5 ounces (100 grams) dark chocolate*
- 1 ¼ cup (300 ml) milk
- ½ cup (120 ml) brewed espresso
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- whipped cream and cinnamon for topping (optional)
Instructions
- Finely chop the chocolate and set aside.
- Pour the milk and espresso into a small saucepan. While still cold, sift in the cocoa powder and cornstarch and whisk until smooth.
- Add the sugar and bring the mixture to a slight boil over medium heat, stirring until the sugar is fully dissolved.
- While continuously whisking, add the chopped chocolate and continue cooking until the mixture is smooth, creamy and has thickened (about 5-7 minutes).
- Top with whipped cream and sprinkle with cinnamon if desired.
Notes
Chocolate: For the chocolate, I like to use something at around 65-70%. Definitely adjust the sugar to taste depending on the chocolate you choose!
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