Rumplemayer’s Hot Chocolate

Recipe from Rumplemayer's Restaurant

Adapted by Molly O'Neill

Rumplemayer’s Hot Chocolate
Michael Kraus for The New York Times
Total Time
2 minutes
Rating
4(417)
Comments
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This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top. —Molly O'Neill

Featured in: FOOD; Loco for Cocoa

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Ingredients

Yield:4 servings
  • 4cups milk
  • 6tablespoons sugar
  • 7ounces semisweet chocolate,chopped
  • 1cup heavy cream (optional)
  • Ground cinnamon, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

665 calories; 44 grams fat; 27 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 60 grams sugars; 12 grams protein; 127 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

    Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.

  2. Step 2

    Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.

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Ratings

4 out of 5
417 user ratings
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Comments

Shawn Donovan

I remember staying several times at the San Moritz Hotel in the 50s with my family and drinking these wonderful cups of hot chocolate at Rumplemayer's. Rumplemayer's was one of the two restaurants in the hotel along with the Cafe de la Paix. This brings back wonderful memories. Thanks for posting.

Juliet Jones

If you go to Spain, buy a bar of "chocolate a la taza" (any brand; Valor is good and so is Pedro Mayo), and make it as described above. It will come out very thick, almost like a chocolate sauce. Best hot chocolate you'll ever taste!

Judy

Loved Rumplemayer's . . . my German immigrant grandparents used to take the subway from Ocean Parkway in Brooklyn to Rumplemayers every Sunday afternoon to have cake and coffee. It reminded them of Europe. Miss it and them!

Mads

This is a fun recipe! I used 4T of sugar, added a teaspoon of vanilla, a cinnamon stick and ~2t of Dutch processed cocoa. Simmered the milk with the sugar and cinnamon then added in my semi-sweet chocolate and whisked in the cocoa.

Deborah Chud

I made this the first time as written and found it too sweet. I recommend using 70% chocolate.

Aaron

This is the perfect hot chocolate for me. I personally like a sweeter hot chocolate more than I like a less sweet hot cocao with nutmeg/cinnamon ect. I often find I have to add sugar to many 'gourmet' small batch hot chocolate mixes to get it to my taste. This is perfect for me, and it's so quick and easy with ingredients I always have on hand that I'm never going to have to buy a mix again!

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Credits

ADAPTED FROM RUMPLEMAYER'S RESTAURANT, MANHATTAN.

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