Make Hot Chocolate

Nothing says "comfort" quite like a delicious mug of hot chocolate. It's a balanced blend of sweetness and richness that might even be good for you![1] Hot chocolate is a drink that is especially welcome during the cold, grey winter months, or after an exhilarating morning on the ski slopes. This article will show you a couple different ways to prepare some of the best hot chocolate you've ever had.

  • Prep time (Bar Chocolate): 5 minutes
  • Cook time: 15-20 minutes
  • Total time: 20-25 minutes

Ingredients

Method One: Bar Chocolate

Serves four to six

  • 6 ounces (170 grams) solid chocolate, chopped
  • 4 cups (1L) milk (nonfat to cream, as rich as you prefer)
  • Cream (optional)
  • Pinch of salt (optional)
  • Optional flavourings, such as vanilla, herbs, and spices (cinnamon and nutmeg give nice notes to the finished drink), liqueur, mint etc.
  • Marshmallows (optional)

Method Two: Powdered Cocoa Ingredients

Serves four to six

  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 4 cups (1L) milk (nonfat to cream, as rich as you prefer)
  • 1/4 cup (60ml) water
  • Pinch of salt (optional)
  • Optional flavourings, such as vanilla, herbs and spices (cinnamon and nutmeg give nice notes to the finished drink), liqueur, mint etc.

Steps

Bar Chocolate

  1. Obtain good quality bar chocolate. Companies such as Scharffen Berger, Green & Black's, Perugina, Ghirardelli, and Guittard all make excellent chocolate bars. For white chocolate lovers, Perugina is an excellent choice.
    • You can also find flavoured solid chocolates, which can be delicious.
    • If you start with chocolate at the sweetness you prefer, you do not need to add additional sugar. You can also start with unsweetened chocolate, and add sugar to taste.
  2. Prepare the chocolate. Using a sharp knife (serrated knives work well for this task), chop the chocolate into chunks. The finer the chop, the quicker the chocolate will melt.
    • The basic recipe calls for about 1-1/2 ounces (50g, or 3 tbsp) chocolate per 8-ounce cup. Adjust this up or down depending on how rich you like your hot chocolate. You can add more chocolate per cup, or less milk per cup—the choice is yours, depending on how much you love your hot chocolate!
    • It is actually not necessary to chop the chocolate. A small piece can be melted in the milk. A nice tool to use to mix it with is a wooden spoon with loose wooden rings, as is often used in Mexico.
  3. Melt the chocolate. In a 2-quart saucepan over medium-low heat, melt the chocolate with 1 cup (250ml) milk, stirring constantly, until the chocolate is fully melted.
    • Don't leave the stove unattended because milk and chocolate can burn easily.
    • An alternative to direct heat is to use a double boiler. Place a small pot of water on high heat and put a metal bowl on top. Add the chocolate and stir until fully melted. Add cream at 1:1 to the chocolate and stir, effectively making a ganache. The ganache will be added to your mug of hot milk when finished.
    • Add any additional flavorings to the ganache while stirring in the cream.
    • Using the double boil method should make it more difficult to burn your chocolatey goodness, but be careful with the bowl as it will get hot!
  4. Add flavourings. Salt, liqueurs, spices, and other flavourings can be added now. To increase their flavour presence in the hot chocolate, they will need the opportunity to steep for a longer period of time. However, if you want a subtler, less pronounced flavour, hold off for now.
  5. Increase the heat to medium. Add the remainder of the milk, whisking continuously. If you notice black flecks floating on the surface, don't worry: these flecks are bits of unmelted chocolate, and will disappear as your delicious beverage heats up.
    • Sometimes, whisking vigorously is necessary to dissolve unmelted chocolate completely.
    • If the mixture becomes too hot, or you feel that it might burn, remove pot from the heat and continue to stir, allowing the temperature to reduce. Put the pot back on the heat once the mixture has cooled.
    • Do not allow the mixture to boil!
  6. Served in small cups or large mugs.
    • Garnished with whatever you wish, such as mint leaves, cinnamon sticks, or whipped cream, it's going to be delicious! You can also add a kick to your cocoa with a shot of whiskey, rum, brandy, or peppermint schnapps.

Powdered Cocoa

  1. Start with good cocoa. The difference between cocoa and chocolate is that chocolate includes the fatty part of the cocoa seeds, known as cocoa butter. Cocoa powder is what's left when the cocoa butter is extracted.[1] There is a noticeable difference in flavour, but a steaming cup of hot cocoa can be just as enticing, especially if you don't have a bar of chocolate handy!
  2. Combine cocoa powder, sugar, and salt. In a 2-quart saucepan, whisk together the cocoa and sugar until blended. Add the water, and whisk until combined.
  3. Cook over medium heat. Stirring constantly, bring the mixture to a boil.Stop stirring, reduce the heat to medium low, and let the mixture boil for 2 minutes.
    • When stirring the hot chocolate in the pot, a wire whisk is best. A spoon may not blend the chocolate and liquid thoroughly, and you'll end up with a grainy beverage.
    • As with the first method, you can add any flavourings you like at this point.
  4. Add milk. Slowly add in the milk, stirring to blend. Heat the cocoa until it's very hot, but do not allow it to boil.
  5. Serve it up! Pour the cocoa into a cup or a mug.
  6. Garnish as desired, and top with a dollop of whipped cream or marshmallows.

Tips

  • You could experiment with different chocolates to make the hot cocoa taste perfect. Combine different chocolates of various origins, percentages, and even types, such as mixing milk with dark. You can even use flavored bars.
  • The pinch of salt will intensify the chocolate flavor.
  • Feel free to add a tablespoon or two of cream for added richness.
  • Adding malt gives hot chocolate a "malted milk ball" taste.
  • Experiment with different herbs and spices, such as basil, fennel, thyme, nutmeg, and ginger. Combine herbs with fruits for added interest. Cinnamon is a great addition—as is a dried, hot chili pepper! Also, you can try peppermint, or mint, especially during the holidays!
  • Many people enjoy adding marshmallows to their chocolate; they give it the creamy layer you see in some pictures.
  • Always remember practice makes perfect!
  • Add in candy canes during Christmas time to make it extra tasty.
  • If you want a sort of foam then just before the chocolate is served, simply whisk vigorously to develop a foamy top, or even use a hand-held blender.
  • The richness of your hot chocolate will usually determine how much you will drink or serve to others. Generally, a richer beverage should be served in 4oz cups such as an espresso cup due to the density of the beverage. A thinner, less chocolaty beverage can be served in more liberal portions, such as coffee cups or mugs
  • Store unused portions in the refrigerator to enjoy at another time. Or, refrigerate an entire batch for a cold, refreshing treat. Just stir or shake to redistribute the chocolate, as it will settle and separate.
  • The cocoa content of the chocolate will contribute a lot to the flavor and intensity of the beverage. For example, hot chocolate made with 85% chocolate will be strong and not as sweet as most people are familiar with. To balance this out, add sugar, sweeter chocolate, or even milk chocolate for a more rounded flavor.
  • A pinch of cornstarch can help thicken the chocolate, if you prefer a thicker texture. Make sure to sift it in so that your hot chocolate doesn't end up lumpy and grainy.
  • Drink when its not too hot unless you want a brunt tongue.
  • Another way to make hot chocolate is to make rich chocolate milk and stick it in the microwave. Add some marshmallows, then it's perfect!
  • The easy way to make hot chocolate is to place the powered chocolate in the cup while following the directions on the package regarding how much to use. Place the measured hot chocolate in the mug and add hot boiling milk to the mug. Stir the mixture well . Your hot chocolate is ready.

Warnings

  • Hot chocolate is a high calorie treat. The good news is that it's a low cholesterol treat!
  • Be careful it might be very hot!

Things You'll Need

  • Pot or double-boiler
  • Serrated knife or other chopping tool
  • Balloon whisk
  • Stove safe pot
  • Cup or mug

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 http://blogs.webmd.com/food-and-nutrition/2012/04/you-say-cacao-i-say-cocoa-we-both-say-chocolate.html
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