Chocolate Milk
Hot chocolate is a warm, comforting beverage made from a blend of milk, cocoa powder, sugar, and real chocolate. This rich and creamy drink is often enhanced with vanilla and a pinch of salt, then topped with whipped cream or marshmallows for an extra treat. Perfect for cosy moments and chilly days.
Ingredients
1 cup = 250ml
Method 1
- 150 ml whole Milk
- ¼ cup semi-sweet or dark chocolate chopped or chocolate chips
- 1 tsp unsweetened cocoa powder
- 1 tsp sugar
- ⅛ tsp Vanilla extract
- Pinch of salt
- Whipped cream or marshmallows optional, for topping
Method 2
- 2 cups whole milk
- 2 tbsp sugar
- ½ tsp vanilla extract
- 1 tsp cornstarch
- 1 ½ tbsp unsweetened cocoa powder
- ½ cup semi-sweet or dark chocolate chopped or chocolate chips
- ¼ tsp instant coffee powder
- Pinch of salt
- Whipped cream or marshmallows optional, for topping
Instructions
Method 1
- In a medium saucepan, heat the milk with sugar over medium heat until it begins to warm up but does not boil.
- In a small bowl, melt the chocolate chips in a microwave or using a double boil method (see notes). Add the cocoa powder and mix well. This helps the cocoa powder to dissolve more easily in the milk.
- Add this cocoa mixture to the milk and whisk into the warm milk until fully combined. Stir continuously until the mixture is smooth.
- Stir in the vanilla extract and a pinch of salt. The salt enhances the chocolate flavour.
- Continue to heat the hot chocolate until it reaches your desired temperature. Do not let it boil.
- Pour the hot chocolate into mugs. Top with whipped cream or marshmallows if desired.
- Serve immediately and enjoy your rich and creamy hot chocolate!
Method 2
- Keep 1/4 cup of milk aside and heat the rest of the milk with sugar over medium heat in a saucepan until it begins to warm up but does not boil.
- In a small bowl, mix the cornstarch with the 1/4 cup of milk until smooth and no lumps remain.
- Gradually pour the cornstarch slurry into the hot chocolate mixture, whisking constantly to avoid lumps.
- Add the chopped chocolate or chocolate chips, instant coffee powder and cocoa powder to the milk. Stir continuously until the chocolate is completely melted and the mixture is smooth.
- Continue to cook the hot chocolate over medium heat, stirring constantly. Do not let it boil.
- Stir in the vanilla extract and a pinch of salt. The salt enhances the chocolate flavour.
- Pour the thickened hot chocolate into mugs. Top with whipped cream or marshmallows if desired.
- Serve immediately and enjoy your rich and creamy hot chocolate!
- This thick hot chocolate is perfect for a cosy treat, especially during colder months. Enjoy!
Notes
Adding cornstarch to hot chocolate can give it a thicker, richer texture, similar to the traditional hot chocolate served in Spain.
Melt chocolate in the microwave: Break the chocolate into small, uniform pieces. This helps ensure even melting. Place the chocolate in a microwave-safe bowl.
Microwave for 10 seconds on medium power. Stir the chocolate. This step is crucial as it helps distribute the heat evenly and prevents burning.
Continue microwaving in 10-second intervals, stirring thoroughly after each burst.
Be patient and avoid overheating. Chocolate can scorch easily, and once it does, it can't be recovered. Once the chocolate is almost completely melted, remove it from the microwave and continue stirring until the residual heat melts the remaining pieces.
By using short bursts and frequent stirring, you can melt chocolate efficiently without risking it burning.
Double boil method: The double boiler method is a gentle and effective way to melt chocolate, reducing the risk of burning.
Fill a saucepan with about 1-2 inches of water. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water.
Bring the water to a simmer over medium heat. Avoid boiling the water vigorously to prevent steam from entering the chocolate.
Place the chocolate pieces in the heatproof bowl. Stir the chocolate continuously as it begins to melt. The steam from the simmering water will gently melt the chocolate.
Be patient and keep stirring until the chocolate is smooth and fully melted. Ensure no water or steam gets into the chocolate, as even a small amount can cause the chocolate to seize and become grainy.
