- 2 tablespoons cannabutter (see directions below the recipes for how to make your own)
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 tablespoon finely chopped dark chocolate (60-70% cacao)
- 1 ⅓ tablespoons unsweetened Dutch-process cocoa powder
- 1 tablespoon granulated sugar, to taste
- 1 tablespoon cornstarch
- Pinch of salt
- Whipped cream and chocolate shavings, for garnish (optional)
Instructions:
- Melt the cannabutter in a saucepan over medium heat. Once melted and slightly bubbly, begin the next steps quickly.
- Add the milk and heavy cream to the saucepan and heat over medium heat until simmering around the edges. Don’t let it boil.
- While the milk warms, crumble the chocolate into a small bowl. Once the milk simmers, add the chocolate and whisk until melted and smooth.
- In a separate bowl, whisk together the cocoa powder, sugar, cornstarch, and salt. Gradually add this dry mixture to the hot milk, whisking constantly until fully combined.
- Cook the hot chocolate for 5-7 minutes, stirring occasionally, until slightly thickened but not pudding-like. Be careful not to overcook, as it will thicken further as it cools.
