|3 cups||nonfat milk, divided|
|2 tablespoons plus 1 teaspoon||unsweetened cocoa|
|1||vanilla bean, split lengthwise, or 1 tablespoon vanilla extract|
|2 ounces||good-quality bittersweet chocolate (60‑70% cacao), chopped|
|1/2 cup||fat-free half-and-half, steaming hot|
Sprinkle cornstarch over 1/2 cup of the nonfat milk in a small bowl and whisk to dissolve. Whisk in cocoa and sugar until smooth.
In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 1/2 cups nonfat milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the cocoa mixture into the milk.
Cook, whisking often, until the mixture comes to a full boil, about 3 minutes. Remove from the heat and, if using vanilla extract, stir it in now.
Add chopped chocolate and hot half‑and‑half; mix until smooth. Strain through a wire sieve into four mugs and serve at once. (If not using immediately, cover surface with a piece of plastic wrap to prevent a skin from forming.)
Cook’s Note: Any kind of flavor (preferably sugar-free) can be added. Try raspberry, cinnamon, or holiday ginger-spice. Or, substitute milk or white chocolate for the bittersweet chocolate.
|Serving Size||3/4 cup|
|Sat Fat||4 g|
|Trans Fat||0 g|