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What’s in Meghan’s Mug?

December 18, 2015

So yesterday Jamie asked me for my hot chocolate recipe, and I had to tell her that I didn’t actually have one because I usually wing it.

Then Aja shared this meme with me:

hot chocolate meme

And I laughed and laughed, then felt guilty about not having a recipe to share. So I pulled out the scale and the liquid measuring cup today, and voila!

MCD’s Daily Hot Chocolate Recipe



Approx. 2 cups skim milk [so just shy of 500 ml]

40 grams of Manjari [approx. 1.4 ounces] (64% single origin from Grand Cru; Valrhona)

20 grams [approx 0.7 ounces] of Saint Dominque (70% single origin; Cacao Barry)

A pinch of Fleur de Sel (optional) [I use this if I feel the need to sweeten the chocolate]


I fill my travel mug with skim milk [turns out this is about 2 cups or 500 ml], then I dump this milk into a small pot and heat it to the point before scalding (but not actually scalding).

While the milk is warming, I toss the chocolate into a regular-sized mug or bowl (because that is easier to stir than the deeper travel mug). Usually I don’t weigh the chocolate. I simply toss in a bunch of my go-to chocolate, Manjari, then add a smaller amount of my secondary chocolate-of-the-month.

If I’m adding salt to sweeten, I do so at this point. But I usually don’t need to with the Manjari base.


I pour approx. 1/3rd of the hot milk over the chocolate (filling the mug about halfway), then let it sit for about two minutes.


Then I stir. Vigorously. First in one direction; for approx. one minute. Then, in the other direction; for approx. another minute.

Yes, I stir for that amount of time. Sometimes even longer. Don’t judge me. I love my hot chocolate. It’s a daily ritual. A moment I take each day.

I add a bit more of the hot milk, enough to almost fill the mug; stirring again. Yes, again. Seriously.

Then I pour the chocolate mixture into my travel mug, setting it aside.

I add the remaining hot milk to the now empty, but still chocolate-coated, regular mug (or bowl, if that’s what you opted to use). I also place the chocolate-coated spoon in the hot milk. Then I wait another two or so minutes, allowing the remnants of the chocolate to melt off the spoon and bottom of the mug. I stir this as well, scraping the bottom of the mug and mixing in as much of the residual chocolate as possible.

Then I pour everything into the travel mug.

And stir one more time. Carefully now, because the travel mug is usually pretty full by this point.


Stir one more time.

It’s totally worth it.



If you want a richer hot chocolate, you can sub half of the skim milk for cream or whole milk.

This recipe calls for a large amount of chocolate, so you can totally back off on that.

Try blending a bunch of different chocolates until you come up with your favourite taste profile. This month I’ve been switching the Saint Dominque back and forth with Inaya, a 65% pur noir from Cacao Barry.

What is your favourite ‘beautiful chocolate’? 😀

10 Comments leave one →
  1. Jamie permalink
    December 18, 2015 3:20 PM

    YES!! THANK YOU Meaghan 🙂
    I am making this for Christmas Eve and making it with cream!

    • December 18, 2015 4:01 PM

      Full cream will be crazy rich, and careful not to boil it! You just want small cups … more ‘sipping’ chocolate than ‘hot’ chocolate. And add marshmallows for the sweet-tooths in the family. 🙂

      • Jamie permalink
        December 18, 2015 7:25 PM

        Oh! Your right! Maybe I will half and half with the skim milk. I will do a cup with skim and one with half and half. Let you know how it goes 🙂

      • December 18, 2015 7:32 PM

        Or half cream, half skim milk. 🙂 report back.

  2. December 18, 2015 3:56 PM

    nice – I think Mayan is the dash of cayenne and Mexican is cinnamon. Glad to see you make real hot chocolate instead of that so called powered sugar flavoured cocoa

  3. Rebecca collins permalink
    December 18, 2015 4:00 PM

    Ow my goodness I’m in love already.

  4. March 26, 2017 10:01 AM

    you made me laugh! this sounds great, and I’m not judging, but I’d need to taste yours first to see if it is worth the timey- whimeyness!


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