How to Make Hot Chocolate

Method One: Bar Chocolate Ingredients

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 flavorings, 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 flavorings, such as vanilla, herbs and spices (cinnamon and nutmeg give nice notes to the finished drink), liqueur, mint etc.

Method One: 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 flavored 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 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!

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.

   

   • 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 flavorings. Salt, liqueurs, spices, and other flavorings can be added now. To increase their flavor 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 flavor, 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. Enjoy your hot chocolate. Served in small cups or large mugs, or 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.

   

Method Two: 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.^[2] There is a noticeable difference in flavor, 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 sauce pan, 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.

   

   • As with the first method, you can add any flavorings 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.

   

Warnings

• Don't leave the stove unattended because milk and chocolate can burn easily.
• 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.
• Hot chocolate is a high calorie treat. The good news is that it's a low cholesterol treat

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