Café Mocha Hot Chocolate

Name: Café Mocha Hot Chocolate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 35 servings
Cuisine: American
Ingredients: Dairy Base; • Whole Milk — 6 qts (24 cups / 5.68 L); • Heavy Cream — 2 qts (8 cups / 1.89 L); Chocolate & Cocoa; • Semi-Sweet Chocolate Chips — 52.5 oz (3 lbs 4.5 oz); • Unsweetened Cocoa Powder (sifted) — 31.5 Tbsp (2 cups / 158 g) — 20% more than the base recipe; Sugar & Seasoning; • Granulated Sugar — 2¼ cups (450 g); • Pure Vanilla Extract — 5 Tbsp (75 ml); • Instant Espresso Powder (optional) — 4⅜ tsp; • Fine Sea Salt — 2⅜ tsp; Silky Thickener; • Cornstarch — 5⅞ Tbsp (about ⅜ cup / 53 g); • Cold Milk — 1⅓ cups (pulled from milk above); Coffee Addition; • Hot Brewed Espresso or Strong Coffee — 3 cups; Garnish (Optional); • Whipped cream, marshmallows, cocoa nibs, grated chocolate, flaky salt

A coffee-forward twist on Miz Kathi's Ultimate Hot Chocolate, with extra cocoa backbone — not as sweet, great for brunch service.

📝 Notes: Not as sweet—great for brunch service or pairing with pastries.

⏱ Prep 10m🔥 Cook 30m🕒 Total 40m🍽 35 servings

#premium#miz kathi's cotillion recipes#drinks

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Ingredients

Dairy Base
• Whole Milk — 6 qts (24 cups / 5.68 L)
• Heavy Cream — 2 qts (8 cups / 1.89 L)
Chocolate & Cocoa
• Semi-Sweet Chocolate Chips — 52.5 oz (3 lbs 4.5 oz)
• Unsweetened Cocoa Powder (sifted) — 31.5 Tbsp (2 cups / 158 g) — 20% more than the base recipe
Sugar & Seasoning
• Granulated Sugar — 2¼ cups (450 g)
• Pure Vanilla Extract — 5 Tbsp (75 ml)
• Instant Espresso Powder (optional) — 4⅜ tsp
• Fine Sea Salt — 2⅜ tsp
Silky Thickener
• Cornstarch — 5⅞ Tbsp (about ⅜ cup / 53 g)
• Cold Milk — 1⅓ cups (pulled from milk above)
Coffee Addition
• Hot Brewed Espresso or Strong Coffee — 3 cups
Garnish (Optional)
• Whipped cream, marshmallows, cocoa nibs, grated chocolate, flaky salt

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My notes

Method

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1. Prepare Thickener & Dry Mix
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1. Combine cornstarch with 1⅓ cups cold milk to make a smooth slurry.
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2. In a separate bowl, whisk together:
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• Cocoa powder
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• Sugar
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• Espresso powder (if using)
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2. Heat Dairy
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1. In large pot(s), add:
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• 6 qts whole milk (minus the 1⅓ cups above)
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• 2 qts heavy cream
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2. Warm over medium-low heat until steaming; do not boil.
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3. Build Cocoa Base
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1. While whisking constantly, rain in the cocoa/sugar mixture.
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2. Stir in 3 cups hot brewed espresso or strong coffee.
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3. Cook 3–4 minutes until glossy and smooth.
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4. Activate Thickening
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1. Re-whisk the cornstarch slurry; add it to the pot.
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2. Increase heat slightly.
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3. Cook 4–6 minutes, whisking often, until mixture lightly coats the back of a spoon.
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5. Emulsify Chocolate (Critical Step)
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1. Remove pot from heat.
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2. Add all 52.5 oz chocolate chips + sea salt.
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3. Let sit 45 seconds.
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4. Whisk gently from center outward OR use an immersion blender to form a velvety emulsion.
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• Texture should be glossy, smooth, and rich.
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6. Finish & Taste
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1. Stir in vanilla extract.
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2. Taste and adjust:
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• Add sugar if sweeter profile is needed.
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• Add milk/cream if thinning is needed.
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7. Holding & Service
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• Transfer to insulated containers or keep covered over very low heat (140–160°F).
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• Stir every 10–15 minutes.
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• If hot chocolate thickens during service, loosen with hot milk and re-emulsify briefly.