On cold days like these, nothing warms me over more than a mug of rich hot chocolate. The cuppa cocoa from TCHO's Pier 17 cafe is made with three varieties of sustainable chocolate to be stirred, not shaken.
3-4 tablespoons TCHO crumbles
3/4 cup steamed milk, divided
1. Mix the chocolate in with half of the steaming milk. Stir briskly until the crumbles melt.
2. Stir in the remaining milk, and enjoy!
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef.