Hot chocolate is all one needs on a cold day. Make it with real Dark Chocolate, Whole milk, and vanilla, and top it with a dollop of whipped cream or few Marshmallows.
Which Chocolate to use?
To get that perfect cup of hot chocolate, it all starts with quality chocolate. Callebaut, Vanhouten and All Things Chocolate are great choices if you can find them where you are. If not you can try it with Morde, Hersheys or Any Dark Chocolate.
I suggest using bittersweet or semisweet chocolate. Bittersweet has little sugar added to it so you’ll get a more pure chocolate taste. Semisweet works too, and usually has more sugar added to it than bittersweet.
What about those cacao percentages? The higher the cacao percentage the more chocolate solids are in the product, and therefore the higher intensity of chocolate flavor.
Full Fat Milk, Toned Milk, Water or Soy Milk?
Full Fat milk (Whole Milk) gives creaminess and sweetness of hot chocolate, but feel free to use low-fat or nonfat milk if you prefer. For a thicker, richer hot chocolate, replace 1/4 cup of milk for cream.
Soy milk, Almond milk or another non-dairy milk is an alternative if you are lactose intolerant to lactose or looking for Vegan Alternatives. Use unflavored or vanilla variants.
Believe me, you can also use water instead of milk. Water allows the chocolate to show off its true flavors and unique characteristics, however you lose the creamy feel and flavor.
Prep time: 5 minutes
Cook time: 10 minutes
Yield: Serves 2
INGREDIENTS
2 cups whole milk (or another nondairy milk)
120gm dark, semi-sweet, or bittersweet chocolate (70% cacao, preferably)
3 teaspoons powdered sugar(optional)
1 teaspoon vanilla extract
1/8 teaspoon salt
METHOD
Finely chop the chocolate into small pieces. 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.
If you plan to steep herbs or spices, add the herbs or spices to the milk, bring to a simmer then take off heat and allow to steep for 10 minutes. Strain the liquid then place back into the pot and return to a simmer.
Add the vanilla, powdered sugar, salt, and chocolate and whisk vigorously until the chocolate has melted.
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 or Marshmallows.
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