Espresso Hot Chocolate

Espresso Hot Chocolate

Small bowls with chopped chocolate, orange rind, cocoa powder, and brown sugar; these sit next to a measuring cup of milk, a Moka pot base, a cutting board, a tub of Ghirardelli cocoa powder, and a tiny green cleaver. Espresso and rich chocolate, first experienced in Spain and cobbled together from assorted recipes.


4 short mugs


  • ⅔ cup boiling water.
  • 2 ounces finely chopped ~70% cocoa dark chocolate.
  • 1⅓ cups milk.
  • 1 cup espresso.
  • ¼ cup unsweetened cocoa powder.
  • ¼ packed brown sugar.
  • 2-inch strip of orange rind.
  • Whipped cream (for topping).
  • cocoa powder (for topping).


  1. Combine boiling water and chopped chocolate in saucepan, stirring until melted.
  2. Add milk through orange rind.
  3. Cook over medium-low heat, stirring constantly to prevent scalding.
  4. Heat until tiny bubbles form (do not boild, about 5 minutes.
  5. Discard rind.
  6. Split across four mugs.
  7. Top with whipped cream and cocoa powder.