Toasted sugar is just one of the special ingredients BraveTart reaches for to make this hot chocolate shine.
, which means there are quite a few Serious Eats–approved options to mix and match, and no two combinations will taste quite the same.
Because this recipe contains such a high percentage of chocolate, not just cocoa powder, I use a food processor to pulverize the ingredients into a dry, powdery mix. If you like, each mug of cocoa can be doctored with a drop or two of vanilla extract to taste. Or, after processing, the mix can be stored in an airtight container along with a split vanilla bean .
When preparing hot cocoa for a crowd, the easiest method is to heat up a saucepan of milk on the stove .
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