Drinking Chocolate

Powder:
8 1/4 oz. 64% bittersweet chocolate, chopped
1 oz. (1/3 cup) nonfat dry milk
4 oz. Guittard sweet ground chocolate

Grind the bittersweet chocolate and nonfat dry milk in a food processor. Don’t let it melt. Add the sweet chocolate powder. If you don’t have sweet chocolate powder, you can add equal parts cocoa powder and sugar. Store airtight at 60 degrees for up to six months. This amount of powder will make 9 servings of drinking chocolate.

Spiced Drinking Chocolate:
Add 1/2 teaspoon each cinnamon and cayenne pepper to the recipe above, or a pinch of each to one serving below.

Drinking Chocolate:
1 1/2 ounces Drinking Chocolate Powder
8 ounces whole milk (I use plain soymilk)

Combine powder and milk and cook slowly, stirring constantly with a whisk. Bring to a rapid boil. Alternately, combine in a mug and heat in the microwave until it boils. Watch carefully! Stir until all the chocolate is melted. The liquid will thicken as it cools to a drinkable temperature.