2. The chocolate should be dark chocolate.
Semisweet, bittersweet, or something in between (in terms of % cacao content) will all work. Dark chocolate makes a drink that’s less sugary and more intensely chocolaty than if you use milk chocolate. And if you start dark, you can always adjust the balance by adding milk or sugar until it’s just right.
3. Use about 2 oz. chocolate for every cup of milk.
For a full batch of hot chocolate, that means you’ll use two of these 4-oz. baking bars (the standard size you find at the grocery store) for every 1 quart (4 cups) of milk.
Feel free to play around with the ratio if you want a drink that’s more or less chocolaty.
5. Use any sweetener you like, but not too much of it.
Real talk: White sugar is not interesting. Try brown sugar, honey, or maple syrup instead. Maybe Sweet ‘n Low, if that’s how you roll. You don’t need a lot, since this situation is pretty rich already — just a spoonful or two.
6. Heat up the milk and sugar first, then add the chocolate.
You’ll melt the chocolate into the milk once it’s hot. This way there’s no chance of overheating or burning the chocolate by melting it over direct heat; it’s the same idea as making a basic chocolate ganache (hot cream + chocolate).
7. You can use cornstarch to make the hot chocolate extra silky-smooth (optional).
This moves things in a slightly more pudding-esque direction. Set aside a little of the cold milk while the rest is heating (about ½ cup) and whisk in the cornstarch (2 to 3 tsp. for 1 quart of milk) until it’s smooth.
Add this mixture to the pot full of hot milk after you add the chocolate and whisk, whisk, whisk to make it smooth.
9. Don’t be afraid to take it to the NEXT LEVEL.
If you’re bored, add exciting spices.
Throw your favorite ground spice into the mix to add a little drama. Here are some ideas:
• chile powder
• cloves (not a lot, this stuff is hardcore)
• pimentón (smoked paprika) — have not tried this but WHAT IF it was amazing
If you’re sleepy, add caffeine.
Dissolve 1 Tbsp. instant espresso powder along with the sugar and milk, or just replace some of the milk with regular brewed coffee. This is actually delicious whether or not you need a pick-me-up; coffee has magical chocolate-flavor-enhancing properties.
If you want to be sleepy, add booze.
If you haven’t thought about adding whiskey or rum or Kahlua or amaretto or peppermint schnapps to your hot chocolate, maybe you should.
Pour a respectable glug into the mix to heat up just before you serve it. If you add it at the beginning, the alcohol might evaporate, which would be a *real shame*.
Hot Chocolate for Awesome People
8 oz. (two 4-oz. bars) dark chocolate
4 cups whole milk
1 Tbsp. brown sugar (or other sweetener) + more if you want
2 tsp. cornstarch
booze of your choice
1 Tbsp. instant espresso powder
ground spices (cinnamon, nutmeg, chile powder, etc.)
1. Chop chocolate into small pieces. The smaller they are, the faster and more smoothly they will melt.
2. Optional: If using cornstarch, whisk with ½ cup milk and set aside.
3. Heat milk, sugar, and salt in a saucepan over medium-low heat. Stir occasionally.
4. When milk begins to bubble around the edges, stir in chocolate and whisk until smooth.
5. Add cornstarch mixture and any other add-ins. Whisk until smooth and steaming hot.
5. Pour into cups and top with all the marshmallows you can cram in there.
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