Viennese Hot Cocoa is so rich and tasty, you won’t need dessert. Perfect for a chilly night! Take care when adding the egg yolk to the hot liquid, you don’t want to make “scrambled egg cocoa.”
2 cups milk
3 Tbsp unsweetened cocoa
3 Tbsp sugar
1 Tbsp raspberry brandy (or regular)
1 egg yolk
For whipping cream:
1/2 cup heavy cream
1 tsp vanilla extract
3 Tbsp powdered sugar
1. Whip the cream to soft peaks. Add vanilla and powdered sugar, and continue whipping to combine.
2. In a small saucepan, whisk together milk, cocoa, sugar, and brandy until combined. Heat over medium-low until barely simmering. Turn heat to low.
3. Place an egg yolk in a small bowl. Whisk a small ladle of the cocoa into the egg yolk, tempering it. Add yolk mixture to pot, whisking constantly until thickened. Do not let mixture boil or egg will scramble.
4. Serve cocoa in teacups or mugs with a dollop of whipped cream on top.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.