1/3cupbittersweet chocolate wafers (or a chopped bar; 60-70% cacao mass)
1tablespoonplus 2 teaspoons malted milk powder
2tablespoonswhiskey
Instructions
Heat the milk in a small, heavy-bottomed saucepan, swirling occasionally, until the milk is steaming and small bubbles form around the edges. Remove from the heat, and add the chocolate and milk powder, and whisk like mad until the hot chocolate is slightly frothy and the chocolate is completely incorporated, 30 seconds or so. Stir in the whiskey, pour into small cups, and top with a grating of chocolate.
Notes
Do use a good chocolate that you like the flavor of here; Tcho, Scharffen Berger and Valrhona are all excellent choices.Malted milk powder can sometimes be found near the ice cream section in markets, I picked mine up in the swoon-worthy bulk section at San Francisco's Rainbow Grocery Co-op.The amount of whiskey I use is relatively small and blends with the flavors of the malted milk; add more if you like, though you may need to add more milk powder as well.Grate a bit of chocolate over the top with a Microplane.Nutritional values are based on one of two drinks.