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Ingredients
- 1 1/2 cups (12 ounces) whole milk
- 3 tablespoons (2 ounces by weight)
- (recipe follows), at room temperature
- 2 ounces 41% milk chocolate, grated
- 3 1/2 cups (1 pound 8 1/2 ounces) granulated cane sugar
- 1 cup water
Method
- In a small saucepan over medium heat, bring the milk to a simmer. Pour hot milk into a 1-quart clear vessel. Add the burnt caramel and the grated milk chocolate.
- Blend with an immersion blender until chocolate has melted and drink is smooth.
- Divide equally among two cups and serve.
- If you have an exhaust fan in your kitchen, use it. Put the sugar in a medium heavy-bottomed pot. (An unlined copper pot works best, if you have one.) Place over medium heat; cook, stirring occasionally with a wooden spoon, until sugar melts.
- Continue to cook, without stirring, until sugar turns black, about 10 minutes, washing down any sugar crystals that form on the sides of the pot with a wet pastry brush. Just before it turns black, the sugar may foam. If so, reduce heat to low and, wearing an oven mitt, carefully stir it down. When syrup is ready, it will smoke and large bubbles will break on the surface.
- Let syrup cool to room temperature. Transfer it to an airtight container; refrigerate until used.
