On one thing, we all agree: there's nothing like a mug of hot chocolate in your hands, on a cold winter's day.
Winter has arrived, at least by my standards 🙂, and it's time to head to Hot Chocolate.
I've been living in the chocolate country for the last few years, but that doesn't make me an expert, just a connoisseur. And I'll be honest, not long time ago, I didn't know how to make hot chocolate except for the one with powdered chocolate. So before I start irritating a Belgian expert (along with the Italian coffee expert of my older post), I'll explain that I've been trying different recipes. This one is just my favorite.
INGREDIENTS:
I will always go for the option: fewer ingredients + simple instructions. And three ingredients are just what you need:
one cup/250 ml of milk;
one tablespoon cacao powder;
around 30gr of chocolate finely chopped.
Sugar is optional. I do not use it here.
(The quantities indicated are per person.)
Milk: You can use milk or non-dairy milk.
A tip for those who use non-dairy milk, Alpro has a version for professionals that helps you get a better consistent/creamy result.
Chocolate: An essential ingredient in making hot chocolate! And for me, here's the secret: not only the variety of flavors in the drink itself but also in the final quality.
Cocoa powder: After all, we will always add a little cocoa powder to this drink. This mix is what makes this recipe so phenomenal. Trust me, use both.
THE BEST TYPE OF CHOCOLATE TO USE:
Here, the Belgian and Swiss would come in to discuss the best chocolate to use. Trust me; you don't want to get into this. Leave them...
You can use your favorite type of chocolate, although I recommend semi-sweet or dark chocolate around the 70 percent range as a minimum.
I sometimes use scented chocolate to add some variety and subtle flavor differences.
Adding more consistent and flavored chocolate has a more velvety texture and tastes fantastic when mixed with milk.
HOW TO MAKE:
Add the milk to a saucepan, and wait until it starts to boil.
Add the cocoa powder and keep the temperature over medium heat.
The chocolate powder will start to dissolve, but it's a good idea to keep an eye on it and stir from time to time so that it doesn't clump together.
Then add the finely chopped chocolate and stir for 3-5 minutes or until the chocolate is completely melted and combined.
Pour into your favorite mugs and serve.
As I already explained, you can try this recipe with dark chocolate flavored with: peppermint, salted caramel 🥰, chili or toasted almond, etc.
I'm not too fond of cream, so I use frothed milk to finish and powdered it with cinnamon or chocolate powder.
Let me know how it turned out! I’d love to hear from you.
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Based on a recipe from Lisa Bryan.
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