I discovered a sinfully delicious cup of hot chocolate at Carrie Kelleher’s Coffee House Café in North Dallas. I asked her for the recipe so that I could make it for my 6-year-old nephew who proclaimed it “the best hot chocolate in the world.” Kelleher revealed her secret and I will now share it with you.
8 ounces of whole milk
1 ½ ounces Routin 1883 chocolate syrup
1 ½ ounces Routin 1883 vanilla syrup
Always start with quality whole milk. (Coffee House uses all rGBG free, no antibiotics, hormone-free milk in all recipes). Pump 1 1/2 ounces of 1883 chocolate syrup and 1/2 ounce of 1883 vanilla syrup and combine with 8 ounces of milk. Steam the mixture slowly to 145 degrees. For fun, we draw a design across the top using the 1883 chocolate sauce.
