Perfect Hot Chocolate Recipe?
I’m in search of the perfect recipe for hot chocolate. Is anyone hiding it?
5 Responses to “Perfect Hot Chocolate Recipe?”
Leave a Reply
The Facts of Chocolate
The Chocolate Box
- I Am Giving a Gourmet Chocolate Party For My Little Girl. How Do I Make Melted Chocolate Chips Taste Better?
- Looking for a good homemade chocolate frosting recipe?
- Does anyone have a delicious chocolate icing recipe that will be the right consistency for doing star tips??
- What is the best chocolate dessert recipe in the world?
- Do you have the best from scratch chocolate cake recipe ever?
- Does anyone have the recipe for the gourmet chocolate cake from Golden Corral?
- Please help me with a Chocolate torte recipe?
Learn More about Chocolate
Interesting Facts about Chocolate
Even More Interesting Facts about Chocolate
Who Invented Chocolate ?
First Chocolate Made
Free Tour Ride at Hershey Factory in PA
Chocolate Covered Strawberry Recipe
Chocolate Dessert Recipes
Chocolate Chip Cookie Recipes
Chocolate Sponge Cake Recipe
Melting Point of Chocolate
Categories
Tags
astronaut girl
baking
butter
candy
candy cane
cheesecake
chilli
Chip
chocolat
chocolate
chocolate cake
chocolate chips
chocolate dessert
chocolate pack
chocolate recipe
chocolates
cocoa powder
coffee mug
Cookie
cracker barrel
dessert
dessert recipe
eggs
egg whites
flour
frosting
Good
gourmet
hershey kisses
homemade chocolate
hot chocolate
hot chocolate recipe
Housekeeping
margarine
marshmallows
mercola.com
nutella
Recipe
recipes
ribbon
salt
soda
vanilla
video
whit
Confection Resources
Perfect hot chocolate recipes that make everyone feel good. Thick, creamy, flavorful hot chocolate that you’ll never forget!
What exactly is it that makes this hot drink so magical? The chocolate? The cream? The warm feeling in your stomach? The nostalgia of snowy school days?
The Aztecs were the first to invent this magic potion. The Spanish refined it and brought it back to Europe. Slowly, it made its way North to France and was common by the time of Louis XV.
Here’s the original, authentic, absolutely delicious recipe, followed by several variations… just thinking about it feels good!
If you would like to take a look at some French Chocolate Desserts, click here.
Sumptuous Hot Chocolate Recipes
Ingredients: (4 people)
28 fl. oz. Whole Milk
7 oz. Unsweetened Baking Chocolate
1 cup Crème Fraîche (or heavy cream)
1/3 cup Granulated Sugar
Pinch of Powdered Vanilla (optional)
2 tbsp. Cocoa Powder (for top)
1 1/2 cup Fresh or Canned Whipped Cream (for top)
How to Make It:
1. Heat up milk, cream, and sugar over a low flame. Bring to a simmer, but don’t let it boil.
2. Take off heat and add chocolate (chopped into small pieces) and vanilla. Stir until chocolate melts and it becomes smooth.
3. Pour into mugs and serve with whipped cream and powdered cocoa.
Voilà!
NB: If you are making your own whipped cream: Take 1 1/2 cups of chilled heavy cream and whip until firm. Put in refrigerator and then make the recipe for the hot chocolate.
Variations:
1. For a lighter version, just use milk.
2. For a Spanish flavor, add 1 – 2 tsp. of cinnamon.
3. If you like your hot chocolate recipes very sweet, try adding a teaspoon (or two!) of vanilla sugar.
4. If you have a really strong sweet tooth, add caramel!!!
Serving Ideas:
Traditionally, French hot chocolate is served in a couple of different ways:
For breakfast. In which case you would want to serve it in a bowl, so that you can dip your toasted bread into it — it’s delicious and I highly recommend that you try this, either for breakfast or for a special snack.
Or you can serve hot chocolate with different pastries and French chocolates, such as truffles. In fact, hot chocolate recipes are an excellent idea for an afternoon tea…
Nothing hidden here but here’s my take on chocolate perfection………..Use a combination of processed cocoa powder and melted chocolate, with some good quality whole or 2% milk, whisk well until frothy. Heat over medium heat until just starting to bubble whisk again and ladle into cups. Add what every flavors you like (cinnamon, nutmeg, vanilla, etc). Very basic just try to find good and fresh ingredients for everything.
Fluffy Hot Chocolate
8 t. sugar
4 c. milk
4 t. cocoa
1 1/2 c. mini marshmallows
1 t. vanilla
In saucepan, combine sugar, milk, cocoa and marshmallows. Cook and stir over med. heat about 8 mins, or until marshmallows are melted. Remove from heat, add vanilla. Stir and serve.
Mexican Hot Chocolate:
Spiced Hot Chocolate
Servings: Serves 6.
Ingredients:
6 cups whole milk
3/4 cup (packed) dark brown sugar
15 whole cardamom pods, crushed
12 whole cloves
2 cinnamon sticks, broken in half
2 whole star anise*
3/4 teaspoon whole coriander seeds
3/4 teaspoon ground nutmeg
1/4 teaspoon dried crushed red pepper
1/2 cup unsweetened cocoa powder
3/4 teaspoon vanilla extract
Preparation:
Bring first 9 ingredients to simmer in heavy large saucepan, stirring until sugar dissolves.
Remove from heat, cover, and let steep 20 minutes.
Add cocoa powder and vanilla.
Bring to simmer, whisking until blended.
Strain hot chocolate into 8-cup measuring cup; discard spices.
Divide hot chocolate among 6 mugs.
*Brown star-shaped seedpods sold at Asian markets and some supermarkets.
Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
3/4 cup water
1 vanilla bean (or 1 teaspoon vanilla extract)
3/4 cup sugar
1 teaspoon ground cinnamon
1 heaping tablespoon instant espresso
Pinch salt
2 1/2 ounces bittersweet chocolate, the best quality possible, grated
2 cups whole milk
Vanilla ice cream
Chili powder
Bring water to a boil in a saucepan.
Split the vanilla bean and add to the boiling water.
Add sugar, cinnamon, espresso, and a pinch of salt.
Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick.
Add milk and simmer 1 minute.
Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
You may make this ahead and reheat.
Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.
(The classic Mexican chocolate was whisked with a special wooden tool called a ‘molinillo’.)
A Tamer Version:
Creamy Hot Chocolate
1/3 cup well-chilled heavy cream
1 tablespoon sugar
4 ounces fine-quality bittersweet chocolate (not unsweetened)
2 cups whole milk
In a bowl, with an electric mixer, beat cream with sugar until it just holds stiff peaks.
Chop chocolate and reserve 2 teaspoons.
In a small saucepan, heat milk with remaining chocolate over moderate heat, stirring, until it just comes to a simmer.
Pour hot chocolate into 2 large mugs and top with whipped cream and reserved chocolate.
Hot Chocolate Bar
Hot Chocolate:
4 1/2 cups whole milk
1/4 cup unsweetened cocoa
1/4 cup sugar
Garnishes:
Espresso shots
1 toffee candy bar, crumbled (recommended: Heath Bar)
Mini marshmallows
Cinnamon-Sugar, recipe follows
Make the hot chocolate:
In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil.
In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk.
Add the cocoa mixture to the warm milk, and continue to warm the cocoa until hot.
Pour into 4 mugs and serve along with the garnishes.
For the hot chocolate bar:
On a large serving tray, arrange the mugs of hot chocolate, a small pitcher of espresso shots, a bowl of crumbled toffee candy bar, a bowl of mini-marshmallows, and a bowl of Cinnamon-Sugar.
Invite your guests to flavor and garnish their hot chocolate as they desire.
Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
Cut the vanilla bean in half, lengthwise.
Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds.
Scrape vanilla bean seeds into a small bowl.
Add sugar and cinnamon and stir to combine.
Set aside in a small serving bowl.
hope these help. enjoy.
My special hot cocoa is made with a can of evaporated milk and 1 can of water, and 1 can of regular milk (2%, whole, skim, whatever you have in the house.) It gives you just over a quart. As you’re heating the milk to very warm, stir in 1/2 to 3/4 cup cocoa powder (the real baking cocoa, not hot chocolate mix) the darker the better if you have a choice. Add one teaspoon cinnamon with it — and a shake or two of cardamom if you have any. Use a pinch or two, of course, if your cardamom isn’t kept in a shaker. Stir in 1/2 cup sugar and make sure it dissolves thoroughly. Keep stirring, preferably with a whisk. (You added the cocoa first because it needs the most stirring to really mix it in, just in case you were wondering.) Taste-test it to see if it’s sweet enough and dark enough for you. Add 2 to 3 tablespoons maple syrup, if you like. (Be sure to do your sweetness test after adding the syrup if you plan to use it. Of course.) If it’s not sweet enough, add your choice of a little more sugar, a little honey, or even some light corn syrup. Don’t add too much. You can always add a little more, but you can’t take it out once it’s in. If it needs more cocoa for your taste, add a tablespoon at a time and stir well, then taste again. To be sure you don’t let your cocoa masterpiece scorch, however, as you’re doing all these tests, take the pan off the heat while you test it.
By the way, after the New Year, you can substitute a few drops of peppermint flavor for the cinnamon. I like the cinnamon best, but must admit it does have an autumny taste to it.
This is my favorite hot cocoa recipe. I haven’t been hiding it; you’ve just never asked me for it!