You’re never too old for a cozy cup of hot chocolate — just make it a grown-up version. This warmer-upper is perfect for chilling fireside when the weather outside is frightful. Reducing the stout a little on the stove brings out its creaminess, which makes it a love match with the milky base. Adding chocolate and cocoa powder creates a one-two punch of fudgy flavour.
1 330 mL bottle stout
4 tsp (20 mL) granulated sugar (approx)
1-1/2 cups (375 mL) whole milk
60 g semisweet chocolate, chopped (about 1/3 cup/80 mL)
1 tbsp (15 mL) cocoa powder
Whipped cream, marshmallows or chocolate shavings (optional)
In a medium saucepan over medium-high heat, bring stout to a boil. Immediately reduce heat to medium and whisk until bubbles subside. Simmer, whisking occasionally, until stout is reduced by one-quarter (about 1 cup/250 mL will remain), 5 to 6 minutes.
Whisk in sugar until dissolved, 30 seconds to 1 minute. Whisk in milk and bring to a very gentle simmer, whisking often to prevent burning and to keep a skin from forming on the surface. Whisk in chocolate and cocoa powder until melted and smooth.
Divide between 2 mugs. Serve as is, or top with whipped cream, marshmallows or chocolate shavings (if using).