Traditional Belgian Hot Chocolate

Ingredients

• 2 cups whole milk (use half & half for an extra rich drink)
• ½ cup heavy cream
• 4 oz high-quality dark chocolate (Belgian if you can swing it, around 60–70%)
• 2 oz milk chocolate (for balance)
• 1 Tbsp sugar (optional — depends on how dark your chocolate is)
• ½ tsp vanilla extract
• Pinch of sea salt
• Whipped cream or chocolate shavings, for topping

Instructions

• In a small pot, heat milk and cream over medium heat until steaming (don’t let it boil).
• Add chopped dark and milk chocolate, whisking constantly until fully melted and silky.
• Stir in sugar (if needed), vanilla, and a pinch of salt.
• Continue whisking for 2–3 minutes until slightly thickened and glossy.
• Pour into mugs, top with whipped cream or shaved chocolate, and enjoy your moment of decadence.

Tips & Variations

• Use chopped chocolate bars instead of chips — they melt smoother and taste more authentic.
• Feel free to swap in milk chocolate if you prefer
• Want café-level texture? Swap half the milk for half-and-half or simmer a few minutes longer.
• Add a splash of espresso, rum or Baileys for a grown-up version;)
• For spice lovers, whisk in a pinch of cinnamon or chili powder — the Belgian cafés sometimes sneak that in.
• Leftovers (if you somehow have them) can be chilled, then reheated gently or used as a base for mocha coffee the next morning.