Sipping Chocolate

Make at Home

Sipping Chocolate

Deep, silky drinking chocolate made with pure cacao, 70% dark chocolate, milk, and cream—with optional Earl Grey for a subtle citrus note.

Cacao Forward Thoughtful Sweetness Mostly Pantry Staples No Special Equipment
Total Time 15 min
Makes 2 generous cups
Kitchen Effort Quick Win
Print Recipe

This is hot chocolate reimagined as sipping chocolate: deeply chocolatey, luxuriously smooth, and meant to be enjoyed slowly. Pure cacao powder builds the flavor foundation, while chopped 70% dark chocolate melts into the milk and cream for a velvety, full-bodied finish without excessive sweetness.

Make It Wesley’s: Steep an Earl Grey tea bag in the warm dairy before adding the chocolate. Its fragrant bergamot brings forward the cacao’s naturally fruity character and adds an unexpected citrus brightness.

  • Ready in about 15 minutes
  • Richer and more cacao-forward than conventional hot chocolate
  • Easily adjusted for a darker or slightly sweeter cup
Its Place in the Cookbook

Make at Home

This Make at Home recipe offers an approachable way to experience the rich, cacao-forward character of a Wesley’s drinking chocolate. It uses familiar ingredients and a straightforward stovetop method while reflecting the same balance of deep chocolate flavor, thoughtful sweetness, and lasting satisfaction we pursue in everything we make.

Step by Step

Instructions

  1. Warm the dairy. Combine the milk and cream in a medium saucepan. Heat gently over low to medium-low heat until steaming, stirring occasionally. Do not allow it to boil.
  2. Steep the Earl Grey, if using. Add the tea bag once the milk begins to steam. Let it steep for 5 minutes, then remove it without squeezing. If using a vanilla bean, add both the seeds and pod during this step, then remove the pod with the tea bag.
  3. Bloom the cacao. In a small bowl, combine the cacao powder and sugar. Add 3 tablespoons of the warm milk mixture and whisk until it forms a smooth, glossy paste with no dry pockets.
  4. Whisk everything together. Add the cacao paste to the saucepan and whisk until completely incorporated.
  5. Add the chocolate. Add the finely chopped 70% dark chocolate a little at a time, whisking after each addition until completely melted and smooth.
  6. Finish gently. Continue cooking over low heat for approximately 2 minutes, whisking occasionally, until the drinking chocolate becomes slightly thicker and coats the back of a spoon.
  7. Add the vanilla. Remove the saucepan from the heat and stir in the vanilla extract. Pour into warmed mugs and serve immediately.
Before You Begin

Recipe Notes

  • Keep the heat gentle throughout the recipe. Boiling can scorch the chocolate or cause the dairy to develop a cooked flavor.
  • The Earl Grey is entirely optional. It adds a delicate bergamot and citrus note that complements cacao.
  • For a darker, less-sweet cup, reduce the sugar to 2 tablespoons.
  • The drinking chocolate will continue to thicken slightly as it cools.
  • If it becomes thicker than desired, whisk in a small splash of warm milk before serving.
  • For an especially smooth finish, briefly blend with a handheld frother immediately before pouring.
  • Natural 10–12% fat cacao powder works beautifully here. A high-fat cacao powder will produce an even rounder, richer texture and can be substituted in the same quantity without changing the recipe.

Make It With

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