Hinds Head Chocolate Wine

• 2, 375-ml. bottles Banyuls or Maury wine, or 1, 750-ml. bottle ruby port
• 1/2 cup 2% milk
• 1 ounce 33% Valrhona milk chocolate, finely chopped

1. In a wide saucepan, boil the wine until reduced to 1 1/4 cups.
2. Meanwhile, heat the milk to a boil.
3. Place the chocolate in a mixing bowl, pour the milk over it and stir until the chocolate is melted.
4. Stir the wine into the chocolate mixture, return to the saucepan and reheat just until steaming.
5. Using a hand blender, blend until frothy.
6. Serve in small cups.

bottles banyuls, milk, milk chocolate

Taken from cooking.nytimes.com/recipes/11263 (may not work)