Type to search

Peter Rose’s Hot Chocolate

Servings: (8) 4-ounce cups


  • 4 squares unsweetened baking chocolate, cut into quarters
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper (or more to taste)
  • 1/4 teaspoon ginger
  • 4 to 6 teaspoons sugar
  • 2 cups boiling water and 2 cups boiling whole milk (or 2 cups boiling water and 2 cups boiling Half-and-Half)
  • 1/2 teaspoon vanilla extract


  1. Process the chocolate pieces in a food processor outfitted with a metal blade until they are reduced to fine granules.
  2. Place the chocolate in a saucepan large enough to hold a quart of liquid. Add the cinnamon, cayenne, ginger and sugar.
  3. Pour on the boiling water slowly and stir with a whisk to dissolve the chocolate.
  4. Add the vanilla and milk. Whisk over low heat until incorporated.

Serve the drink in 4-ounce cups.

Hudson Valley Restaurant Week is back this April 8-21!