Mediterranean Orange Hot Chocolate

Name: Mediterranean Orange Hot Chocolate
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3½ cups (840 ml) whole milk, cold; ½ cup (120 ml) heavy cream, cold; 2 tbsp (12 g) orange zest (from 2 large navel oranges), finely grated, colored part only, no white pith; 6 oz (170 g) dark chocolate (60–70% cocoa), finely chopped; 1 tbsp (6 g) unsweetened cocoa powder, sifted if lumpy; 2 tbsp (42 g) honey; 1 piece (3 inches / 7.5 cm) (3 g) cinnamon stick; ¼ tsp (1½ g) fine sea salt; 2 tsp (10 ml) extra-virgin olive oil, mild and fruity; flaky sea salt, a small pinch per mug, to taste; 4 strips (each about 3 inches / 7.5 cm long) (8 g) orange peel strips, removed with a vegetable peeler, optional garnish (optional)

From the MyKitchenBank Kitchen

A rich, silky stovetop hot chocolate made with dark chocolate and whole milk, perfumed with fresh orange zest and finished with a thread of fruity extra-virgin olive oil and a pinch of flaky sea salt.

Prep: 10 min
Cook: 10 min
Wait: 10 min
Total: 30 min
Makes: About 4 cups (4 mugs of 1 cup / 240 ml each)

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Ingredients

4 servings

3½ cups (840 ml) whole milk, cold
½ cup (120 ml) heavy cream, cold
2 tbsp (12 g) orange zest (from 2 large navel oranges), finely grated, colored part only, no white pith
6 oz (170 g) dark chocolate (60–70% cocoa), finely chopped
1 tbsp (6 g) unsweetened cocoa powder, sifted if lumpy
2 tbsp (42 g) honey
1 piece (3 inches / 7.5 cm) (3 g) cinnamon stick
¼ tsp (1.5 g) fine sea salt
For finishing
2 tsp (10 ml) extra-virgin olive oil, mild and fruity
flaky sea salt, a small pinch per mug, to taste
4 strips (each about 3 inches / 7.5 cm long) (8 g) orange peel strips, removed with a vegetable peeler, optional garnish (optional)

Equipment (8)

2-quart (2 L) heavy-bottomed saucepan
Rasp-style microplane grater
Cutting board and serrated knife
Vegetable peeler
Whisk
Fine-mesh strainer
4 mugs (8–10 oz / 240–300 ml each)
Immersion blender or milk frother (optional)

Steps

Before you start

Use a good eating-quality dark chocolate (60–70% cocoa) in bar form, not chips, which contain stabilizers and melt less smoothly.
Wash the orange well, then zest it before juicing or cutting. Use a rasp-style grater and avoid the bitter white pith.
Choose a mild, fruity extra-virgin olive oil; a very peppery or bitter oil will dominate the drink.
Allow about 10 minutes for the orange zest to infuse the milk off the heat; this is what gives a clear orange flavor without bitterness.

1
Prep the flavorings
- Wash and dry the oranges.
- Finely grate the zest of both oranges to get 2 tablespoons (12 g), taking only the orange layer.
- If garnishing, first peel 4 thin strips with a vegetable peeler.
- Finely chop the dark chocolate into pieces no larger than ¼ inch (6 mm) so it melts quickly and evenly.
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Ready when: Chocolate is in small, even shards and zest is fluffy and free of white pith.
Tip: Zest oranges before peeling strips or juicing; whole fruit is far easier to grate.
2
Warm the milk
- In a 2-quart (2 L) heavy-bottomed saucepan, combine the milk, cream, cinnamon stick, and orange zest.
- Heat over medium-low heat, stirring occasionally, for 4–5 minutes.
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Ready when: Steam rises and tiny bubbles form around the edge of the pan; the milk is hot to the touch (about 160°F / 71°C) but not boiling.
Tip: Do not let it boil; boiled milk forms a skin and can taste scorched.
3
Infuse off the heat
- Remove the pan from the heat, cover, and let it steep for 10 minutes so the orange and cinnamon flavors perfume the milk.
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Ready when: The milk smells strongly of orange and cinnamon.
Tip: Infusing off the heat gives bright orange flavor without the bitterness that long simmering can draw from zest.
4
Strain and reheat
- Pour the milk through a fine-mesh strainer into a bowl or measuring jug, pressing gently on the zest, then discard the zest and cinnamon.
- Rinse out the saucepan, return the milk to it, and rewarm over medium-low heat for 2–3 minutes.
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Ready when: Milk is steaming again with small bubbles at the edge, not boiling.
5
Whisk in the cocoa
- Place the cocoa powder in a small bowl and whisk in about ¼ cup (60 ml) of the hot milk to form a smooth paste.
- Pour this back into the pan and whisk to combine.
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Ready when: No dry cocoa lumps remain and the milk is uniformly light brown.
Tip: Making a paste first prevents floating cocoa clumps.
6
Melt the chocolate
- Reduce the heat to low.
- Add the chopped chocolate, honey, and fine salt.
- Whisk constantly for 2–3 minutes.
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Ready when: All chocolate has melted, with no visible flecks, and the drink is glossy, smooth, and slightly thickened (coats the back of a spoon).
Tip: Keep the heat low; overheated chocolate can turn grainy or separate.
7
Froth for silkiness
- Remove the pan from the heat.
- Blend with an immersion blender for 15–20 seconds, or whisk vigorously for 30 seconds, until the surface is lightly foamy.
- Taste and add a little more honey (1 tsp at a time) if you prefer it sweeter.
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Ready when: The surface is covered in fine, light foam and the texture feels velvety.
Tip: Keep the blender head submerged to avoid splatters.
8
Pour and finish
- Divide the hot chocolate among 4 mugs.
- Drizzle ½ teaspoon (about 2.5 ml) olive oil over each, add a small pinch of flaky sea salt, and tuck an orange peel strip into the side if using.
- Serve immediately.
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Ready when: Golden olive oil droplets float on the surface of each mug.
Tip: Add the oil at the end; stirring it in earlier dulls its fruity aroma.

Good to know

Tips

Chop the chocolate finely and keep the heat low for the smoothest, glossiest result.
Use only the orange part of the peel; the white pith adds bitterness.
Taste the olive oil on its own first: if you enjoy it, you'll enjoy it in the drink.
For a thicker, European-style sipping chocolate, simmer very gently on low for 1–2 extra minutes while whisking, or reduce the milk by ½ cup (120 ml).

Make ahead

Steep and strain the orange-cinnamon milk up to 2 days ahead and refrigerate it in a covered jar. When ready, rewarm it gently over medium-low heat and continue from the cocoa step.

Storage & reheating

Room temperature: serve hot; do not leave out more than 2 hours. Refrigerator: cool completely and store in a covered jar for up to 3 days; it will thicken, so reheat gently over low heat, whisking, and add a splash of milk if needed (do not boil). Freezer: not recommended, as the texture can separate.

Substitutions

whole milk → unsweetened oat milk. Gives a dairy-free version; use a barista-style oat milk for the creamiest result and replace the cream with more oat milk.
honey → maple syrup or granulated sugar. Use the same amount of maple syrup; with sugar, use 2 tbsp (25 g) and whisk until fully dissolved.
heavy cream → additional whole milk. Use ½ cup (120 ml) more milk for a lighter, less rich drink.
cinnamon stick → ¼ tsp ground cinnamon. Whisk in with the cocoa; the drink may be slightly less clear since it can't be strained out.