Skip the powdered stuff and make this easy recipe with real chocolate.
Sally Vargas
Homemade hot chocolate is one of those things that spoil you forever.
It’s like comparing homemade truffles to a Hershey’s bar from last year’s Halloween.
Sally Vargas
It’s just not even a contest.
Hot Chocolate Vs.
Hot Cocoa
How is hot chocolate different from hot cocoa?
Sally Vargas
It also contains dried milk, sugar, and added flavors.
The recipe here serves four.
It may not look like a lot, but believe me, it’s very rich!
And one cup is more than enough for a single person.
Semisweet works too, and usually has more sugar added to it than bittersweet.
What about those cacao percentages?
Semisweet is usually 35-40% cacao, bittersweet up to (and sometimes higher than) 75%.
Which to UseMilk, Soy, or Water?
For a thicker, richer hot chocolate, switch out 1/4 cup of milk for cream.
Soy milk or another non-dairy milk is an alternative if you are lactose intolerant.
Use unflavored or vanilla soy milk.
Believe it or not, you’re free to also use water instead of milk.
Perk Up Your Hot Chocolate!
Experiment with spices and herbs to create unique flavors with your hot chocolate.
Many flavors can be added to chocolate.
About 1 to 1 1/2 ounces of liquor is the right amount per cup of liquid being used.
Almost any favorite liquor will work.
Feel free to use an extract such as vanilla or anise to flavor the whipped cream.
My best advice for creating your perfectly flavored hot chocolate is to make it as you like it.
More Warming Winter Drinks
Can You Make Hot Chocolate for Later?
Hot chocolate is best enjoyed fresh the day it’s made.
you could freeze it and blend it with a shot of espresso to make your own homemade frappuccino.
Alternatively, you could add some more milk and blend it for an instant chocolate milkshake.
The Best Way to Chop a Chunk of Chocolate
Finely chopped chocolate melts faster and more evenly.
To ensure this, use a serrated knife, which bites into the chocolate and wont slip.
Shear off little shards with the knife for easy melting.
you could use chocolate chips, but only do so as a last resort.
Manufacturers add stabilizers to chocolate chips to keep their shape, making them not the ideal chocolate for melting.
The pieces have to be able to dissolve easily in the liquid.
Place the milk into a small, thick-bottomed pot on low heat and bring to a low simmer.
Whisk once in a while to ensure that the milk doesn’t stick to the bottom of the pan.
Strain the liquid then place back into the pot and return to a simmer.
Heat for another 4 minutes, constantly stirring, until the chocolate is completely melted.
Divide between mugs and add a splash of liquor if desired.
Top with a dollop of whipped cream.
