Classic Hot Chocolate Recipe (2024)

FAQs

What is the best milk for making hot chocolate? ›

I prefer whole milk or 2% milk, but you can choose any milk that you choose (I've even used unsweetened almond milk). Whisk in cocoa powder and sugar, and heat until warm.

(A solute is anything the solvent dissolves.) In hot chocolate, the hot water or milk acts as the solvent to dissolve the cocoa powder, the solute.

Whole milk contains fat which is what is needed to add the right flavor to your hot chocolate. If, however, you don't like the thickness or flavor of whole milk, you should use at least two percent milk, half and half, or cream.

Furthermore, water enables the hot chocolate powder to melt seamlessly into the liquid, dissolving more easily than it might with milk. This often results in a less clumpy hot chocolate.

Loss says kitchen air produces an “evaporative cooling” effect as water is freed from the drink's surface and into the atmosphere. Since they're filled with air, the marshmallows could insulate the hot chocolate by slowing down this cooling.

Expert Tips. Always add the cacao powder to the mug before the liquid. If you try adding the cacao after you have already added the liquid, it is difficult to dissolve into the hot chocolate and stays clumpy.

Cocoa powder, even though it looks and feels dry, it still has some element of fat from cocoa butter. So in order for it to dissolve, it needs to be heated. You can which do it into hot milk, or make a slurry of cocoa powder and hot milk or water, then add that to milk.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

Unsweetened cocoa powder: a high-quality cocoa powder or cacao powder is essential. I highly recommend using Ghirardelli's 100% cocoa. I think it has the best flavor for hot chocolate (and trust me, I've tried quite a few!)

Use Less Liquid: Start with less milk or water than you think you'll need, and then slowly add more until your desired consistency is reached. Yoghurt or Mascarpone: A tablespoon of thick yoghurt or mascarpone can lend a creamy, dense texture to your hot chocolate.

What is real hot chocolate made of? ›

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows.

It Started in Mexico

As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today.

The source of the chocolate flavour is different. Hot Chocolate is made using solid chocolate melted in warm milk or cream. Hot Cocoa, however, is made from a powdered base of cocoa with added sugar and dissolved in hot water or hot milk.

COCONUT MILK: Using lite coconut milk yields the perfect creamy texture and taste. It is neutral in flavor (the lite leaves no coconut taste) and it is neither too thick or too thin of a milk.

You can use any kind of milk, depending on how rich you want your drink to be. Try using part or all half-and-half or even a little heavy cream mixed with the milk. This recipe for hot chocolate makes four to six servings.

Choose A Milk

Any milk can be used, but the higher the fat percentage in the milk, the creamier your cup of hot cocoa will be. I like to use 2% milk, which is higher in fat than skim, but not as thick as whole milk.

Oat Milk. Oat milk is perhaps the creamiest of all the plant milks. Its thick creamy texture means it's one of the closest plant-based milks to resemble dairy milk. Oat milk is quickly becoming a favorite non-dairy alternative to milk with popular brands like Oatly disrupting the traditional milk industry.