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Thick rich hot chocolate is a commodity in seemingly short supply these days. With this in mind, I present to you this delicious recipe. This is the type of thick and rich hot chocolate that you typically would need to travel to Italy, Spain, France or Mexico to enjoy. Fortunately, with the help of this simple and elegant recipe, you can start enjoying thick, rich, life-altering, hot chocolate from the comfort of your own living room. Never drink mediocre hot chocolate ever again.
This hot chocolate goes great with these homemade marshmallows.
This hot chocolate goes great with these homemade marshmallows.
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You will need:
- 2 tsp cornstarch
- 4 cups whole milk
- 1 cup heavy cream
- 3 bars (or 3 cups) of semi sweet bakers chocolate (crushed and/or grated). For a good time, add a few extra handfuls of semi-sweet chocolate chips.
- 2 tbsp high quality cocoa powder
Possible flavor additions:
- Mint extract
- Orange blossom water
- Caramel sauce
- 2 tsp cornstarch
- 4 cups whole milk
- 1 cup heavy cream
- 3 bars (or 3 cups) of semi sweet bakers chocolate (crushed and/or grated). For a good time, add a few extra handfuls of semi-sweet chocolate chips.
- 2 tbsp high quality cocoa powder
Possible flavor additions:
- Mint extract
- Orange blossom water
- Caramel sauce
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Just a couple things.
Don't boil the milk too much. Chocolate burns if it gets too hot, so heat the milk enough to be hot and melt the chocolate, but not to boiling (it also means you don't have to wait too much before drinking it).
Adding the corn starch (aka corn flour if you're in the UK) makes the drink thick but you can easily get away without it.
If you want to set serious about chocolate, pick one that's at least 70% cocoa solid. This is dark and bitter but flippin' good (you might need to add sugar if it's too bitter for your linking). If you do this you can dispense with the extra cocoa and just add the grated chocolate.
Lastly - if you want a real Aztec vibe to it, try adding ground (powdered) almonds, cayenne pepper (or even ground chipotle chilli if you've got some) and a little honey.
Wow! Talk about rich! I have been dying to try a rich hot chocolate recipe after seeing the movie "Chocolat" and noticing how THEIR hot chocolate shows deep brown chocolately goodness on the side of their mug when they swirl it, whereas our silly American hot chocolate just leaves behind a weak milky film.
Thanks!
There is a lot of variation you can add to the recipe. This one is a combination of a few different ones I tried. I think I want to try my hand at adding flavor next.
and where does one find real cinnamon in the US?
http://www.penzeys.com/
They also have a fabulous printed catalog that you can request. Their catalogs were a veritable Master's Degree course on spice and cooking, and they explain exactly why their spices are so much better than the junk you buy in grocery stores (or most gourmet stores, for that matter). Part of it is freshness ... but there are a lot of other factors, which you'll learn from their catalog. Fascinating reading, actually.
One warning -- you may have to play a bit with recipes, since their spices tend to be much more concentrated than that generic crud that sits in a can for years before it's sold in Safeway or Giant. When I got my first batch of cinnamon, I put the usual amount on my applesauce and it almost made my eyeballs smoke. I had to back off about 70%. This also makes their somewhat-high prices not nearly as expensive as one first thinks.
I'm not really much of a gourmet, but the Penzey stuff convinced me that it's the only way to go for spices. Considering the tiny extra cost-per-serving, it adds immeasurably to things such as eggnog, potato salad, hot chocolate ... things where the spicing is truly critical to the overall taste.
Their cinnamon, whether powdered or in sticks .... to DIE for !!!!
They carry two different types of chocolate, and one of them -- Dutch chocolate -- they claim is the choice for hot chocolate recipes.
I have not personally tried this, but I suspect it's probably a great place to start on experimenting with the perfect hot chocolate recipe.
Bon appetit !
heh i love wikipedia
This recipe looks excellent!
While I question the value or cornstarch I guess I'll have to try this. Only I will only use about half of what you suggest.
For 30 years I've been told I make the best cocoa around -- smooth -- and the only thickner is the marshmallows that melt on top -- I have never used corn starch. Corn starch must fill you up instantly and only makes the beverage more fattening.
You need that wire whisker!
My secret is to blend dry ingredients first right in the dry pot: the cocoa and sugar, then I whisk this while adding slowly about 3 tbs. of water to make a paste. Lastly add whole milk, maybe 1 tsp. vanilla and 1 marshmallow per person. If it's for company I add bits of whatever chocolate I have & serve marshmallows.
I hate lumps and whisking them out...but a little exercise takes all the calories out of this treat making it a health food right?
put your corn starch into the cold pan first, then add a little milk to dissolve the starch...this will eliminate the lumps
Contact me at ladycat9010@yahoo.com and in subject line ask for mug cake recipe, Sorry about this folks, it's on my work pc that can't access this site, but I can access my alt email. If someone wants wants to get the recipe and post it on here be my guest.
I'll try this. I bought some Belgian drinking chocolate in an attempt to get away from the run of the mill stuff, but it isn't much different. However.....
I shall now go and make some of this, because I am now in the chocolate mood!! Better than nothing!