Viennese Hot Chocolate

Serves 2-4

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.”

Ingredients:

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

Method:

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.

 

Viennese Hot Chocolate
Votes: 2
Rating: 3
You:
Rate this recipe!
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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.” The brandy is optional.
Servings Prep Time
2-4 people 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
5 minutes
Viennese Hot Chocolate
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
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.” The brandy is optional.
Servings Prep Time
2-4 people 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
5 minutes
Ingredients
  • 2 cups milk
  • 3 Tbsp unsweetened cocoa powder
  • 3 Tbsp sugar
  • 1 Tbsp raspberry brandy - OR -
  • brandy
  • 1 egg yolk
For whipping cream
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 3 Tbsp powdered sugar
Servings: people
Units:
Instructions
  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.

1 Comment

  1. Wow, what a great recipe for hot chocolate! I made this without the brandy as I was serving kids and wasn’t sure if the alcohol would cook off, so mine was missing the raspberry flavor, but it was the richest, most decadent cup of cocoa I think I’ve ever had! Almost sinful. Thanks Sasha.

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