Introduction: Amazingly Easy and YUMMY!! Hot Chocolate
This is the way I make my hot chocolate when the days start to get cold. (Yes, i am aware it is only the middle of October but seriously guys. I live in Canada! It gets cold here, fast.) So back to hot chocolate, also known as hot cocoa, cocoa or chocolate milk as Wikipedia says. Apparently in Italy, they have this hot chocolate called Cioccolata Densa. They say it's as thick as pudding.......stay tuned for another Instructable on that!
Step 1: Ingredients
Cream or Milk, which ever you prefer, i prefer whipping cream
Hot Chocolate Mix
Something to boil your water
Fork or other stirring utensil
Step 2: 1st:
Start boiling your water. I have a electric kettle that i fill up and it automatically stops when it boils.
Now fill your mug about half way full or the cream or milk. Add your hot chocolate mix. I use about 4 spoonfuls when i make it with cream and 3 spoonfuls with milk. I like my hot chocolate sweet. Mix your cream and mix together. When it is fully mixed, the cream should have little brown grainy things in it. If you taste it now, it should be just slightly too sweet. Put your mug in the microwave for about 45 seconds. I have a 1000 watt microwave so adjust accordingly. after it is done microwaving, mix it until it either is foaming on the top (cream) or had a whole bunch of bubbles (milk).
Step 3: 2nd:
Your watter should be very close to being done. Once your water is boiling, add the water to the creamy chocolate and mix. Enjoy :)
Step 4: Variations
Try adding eggnog instead of cream (i"ve never tried this so don"t take my word for it)
Add a splash of peppermint extract at the final stage
Add cinnamon after you microwave the cream (I use Epicure's Fruit Crumble Spice mix)
Add chocolate shavings as a garnish if you want to get all fancy
With your chocolate shavings add a cinnamon stick for an extra kick
Add a jalapeno spice mix or something like that when you microwave the cream (again never tried it but saw it on the food network apparently it's amazing)
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