Hinds Head Chocolate Wine

Recipe from the Hind’s Head

Adapted by Christine Muhlke

Total Time
10 minutes
Rating
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Featured in: The Way We Eat; Olde School

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Ingredients

Yield:Serves 6
  • 2, 375-ml. bottles Banyuls or Maury wine, or 1, 750-ml. bottle ruby port
  • ½cup 2% milk
  • 1ounce 33% Valrhona milk chocolate, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

210 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 1 gram protein; 23 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a wide saucepan, boil the wine until reduced to 1¼ cups. Meanwhile, heat the milk to a boil. Place the chocolate in a mixing bowl, pour the milk over it and stir until the chocolate is melted.

  2. Step 2

    Stir the wine into the chocolate mixture, return to the saucepan and reheat just until steaming. Using a hand blender, blend until frothy. Serve in small cups.

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Credits

Adapted from the Hinds Head. An additional recipe is at nytimes.com/magazine.

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