The secret to Gerry Moss's cocoa is infusing the hot milk with strips of orange zest. After that, two kinds of top-quality chocolate—cocoa and bittersweet bar chocolate—are whisked in.Plus: Ultimate Holiday Guide

December 1998

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Recipe Summary

Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the milk, cinnamon stick and orange zest and cook over moderately high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for at least 30 minutes and up to 2 hours.

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  • Remove and discard the cinnamon stick and orange zest. Whisk the cocoa and sugar into the milk until thoroughly blended. Add the cream and bittersweet chocolate and cook over moderate heat, whisking constantly, until the cocoa is smooth. Serve piping hot.

Serve With

Cookies!

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