There are many unique flavors and varieties of instant hot chocolate available in stores, but they can be quite expensive. You can make your own delicious hot cocoa for a fraction of what stores charge. Besides being less expensive, homemade hot cocoa is often richer and tastier than hot cocoa available in stores.
Hot chocolate is a welcome treat on a cold fall or winter day. It’s a classic delicacy loved by adults and children alike. There are many unique flavors and varieties of instant hot chocolate available in stores, but they can be quite expensive. You can make your own delicious hot cocoa for a fraction of what stores charge. Besides being less expensive, homemade hot cocoa is often richer and tastier than hot cocoa available in stores.
White chocolate has a rich, creamy flavor that is quite different from regular brown chocolate. The following recipe makes six delicious cups of creamy white hot chocolate. This unique drink will surprise and impress chocolate connoisseurs as well as those who prefer white chocolate to brown chocolate.
Making a Cup of Hot Chocolate
Most people don’t know how to make hot chocolate from cocoa properly. While if you are making hot chocolate from hot chocolate powder, you can just slop it into a mug with some milk and microwave it, this approach will not work for cocoa, or for cold chocolate.
Those of us accustomed to eating chocolate may be surprised to learn that chocolate was originally enjoyed as a drink. Although most of us today make our chocolate from a powdered mix, making the real thing is as simple as melting some chocolate and mixing it with hot milk. And does it taste good! This recipe makes about 10 servings.
Steps of Homemade Hot Chocolate Preparation
- Chop the chocolate into small pieces and place in a mixing bowl.
- Heat the milk over medium-low heat until it steams and is very hot to the touch.
- Add the sugar and vanilla and stir until the sugar has dissolved. Shut off the heat.
- Ladle out about 1 c. of the milk and pour it over the chocolate.
- Let the chocolate melt slowly. Stir it with a whisk to get all the chocolate in contact with the milk.
- Continue adding milk and stirring until all the milk has been incorporated.
- Stir together, then ladle into serving cups.
Angelina’s Hot Chocolate
The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate version in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars. It is incredibly easy to prepare by mixing chocolate shavings with hot water. You can serve it in small cups or in 17th-century style chocolate pots and demitasse cups such as those sold in gourmet shops.
- 6 ounces fine-quality semisweet or bittersweet chocolate, chopped
- 1/4 cup water, room temperature
- 3 tablespoons hot water
- 3 cups hot milk, divided
- Sugar to taste
- Whipped cream, if desired
In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.
Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.
Makes 4 servings… and eat all Hot Chocolate… because it’s so tasty
Hot Chocolate for Adults
Don’t bother chopping up chocolate, this recipe calls for easy-to-use chocolate chips. This is a pretty strong but mellow hot chocolate cocktail.
- 3 cups milk
- 1/2 cup chocolate chips
- 1 cup half-n-half
- 1/2 cup rum
- 1/2 cup sugar
- 1/2 cup hazelnut liqueur (Frangelico)
You don’t really need to chop the chocolate chips, but you can if you want the chocolate to melt really quickly. Melt chocolate in a double boiler, or whatever method you prefer.
In another saucepan heat milk, half-n-half cream and sugar to almost boiling.
Stir until sugar is dissolved. Add 1 cup of the hot milk mixture to the chocolate and mix well. Pour into the rest of the milk and stir until smooth. Pour in rum and liqueur. Heat the finished hot chocolate through, and serve.
Mayan Hot Chocolate
- 2 cups boiling water
- 1 chile pepper, cut in half, seeds removed (with gloves)
- 5 cups light cream or whole or nonfat milk
- 1 vanilla bean, split lengthwise
- 1 to 2 cinnamon sticks
- 8 ounces bittersweet chocolate or
3 tablets Mexican chocolate, cut into 1/4-inch pieces
- 2 tablespoons sugar or honey, or to taste
- l tablespoon almonds or hazelnuts, ground extra fine
In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook hot chocolate until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn’t too strong. If chocolate is too thick, thin with a little more milk.
Serve in small cups and offer ground almonds or hazelnuts and whipped cream.
Wich of Hot Chocolate recipes do you prefer?