|2-1/2 cups||whole milk|
|4 ounces||SCHARFFEN BERGER 99% Cacao Unsweetened Chocolate, coarsely chopped|
|1/3 cup||granulated sugar|
|1-1/2 teaspoons||pure vanilla extract|
|3/4 teaspoon||ground cinnamon (optional)|
|1/8 teaspoon||cayenne pepper (optional)|
1. Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar and continue whisking for 1 to 2 minutes until the sugar has dissolved. Whisk in the vanilla and the cinnamon and cayenne, if using. Reduce the heat to low. The chocolate may be made ahead; it will thicken as it sits.
2. Serve in demitasse cups or mugs depending on desired portion.
3. Note: For foamy hot chocolate, mix with an immersion blender just before serving. Or make hot chocolate ahead and reheat and froth it with the steam wand of an espresso machine. Or, top individual servings with frothed milk.
This Pumpkin Chocolate Swirl Loaf is absolutely perfect for fall! Moist chocolate and pumpkin loaf cake batter swirled together then topped with a delicious ganache. Pumpkin pie spice and cinnamon spices really help take this loaf cake over the top.