You have probably been making hot chocolate without a recipe for your entire life — for many, hot chocolate can mean dumping a few scoops of a mix into a mug, adding a few glugs of milk, and heating the whole thing in the microwave. Making hot chocolate from scratch was something you probably didn't even think to do. With a just a few simple steps, you'll realize how truly simple it is. Hot chocolate is like pancakes: Both aren't hard to make from scratch, but most people use mixes and the end results suffer.
How to Make the Ultimate Hot Chocolate From Scratch
- 2 Cups whole milk
- 4 Ounces Ghirardelli semisweet chips or bar
- 5 Ounces Dove Silky Smooth Milk Chocolate
- 1 Tablespoon sugar
- 1 Teaspoon vanilla
- 2 Cups half-and-half
Best Ever Hot Chocolate
Happy New Year everyone! Hope you all enjoyed your holiday, and for those of you that re-created some of my recipes, I hope they were a hit!
We&rsquore kicking off the New Year with the best hot chocolate recipe ever! Even though Christmas has passed, it&rsquos still Winter which means it&rsquos still acceptable to drink tons of delicious hot chocolate to keep warm.
Despite renaissance in coffee quality in recent years most cafés have sadly neglected their hot chocolate offering. Jennifer Earle redresses the balance with her favourite ever hot chocolate recipe, and even includes a healthy hot chocolate recipe for health-conscious chocolate lovers.
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"Chocolate is the divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits man to walk for a whole day without food."
So said the man who first brought cocoa back to Europe in 1528. Hernando Cortés was a Spanish explorer who, according to various accounts, was mistaken for the Aztecs’ god Quetzalóatl who had been forecast to arrive in 1519 to free them from having to make sacrifices to ensure the sun would rise each day. Conveniently, this was the year Cortes happened upon them. With the military nickname “Killer” and a precedent for conquering by force, if the Aztecs hadn’t offered him their riches he might well have just taken them. If he had taken them he likely would have focused on the gold and, like Columbus before him, ignored the small brown beans. Perhaps only because of this extended comfortable stay he was able to observe the reason for the Aztec’s obsession with chocolate, leading to the quote above and inspiring him to bring it back to Spain to present to the king. It is likely he was the person who first began adding sugar to the complex mix of cocoa, water, spices, honey and maize as the drink was regarded as quite disgusting to most of the Europeans who tasted it.
The original chocolate drink contained all manner of ingredients, all included for some sort of perceived medicinal, life-giving or sacrificial purposes. A cocoa-based liquid was often used to represent blood in sacrificial rites and achiote (better known as annatto in Europe now, and used as a natural food colouring) was added to make it look redder. Achiote in these kind of quantities would have definitely made the drink more bitter, making one of the proposals for the word chocolate – from “xocolāl” meaning “bitter water” – all the more plausible.
Chocolate was initially drunk cold, appropriate for the hot climate where cocoa grows – and Cortés went on to establish cocoa plantations in several places in Central America and the Caribbean to provide for the growing appetite of the Spanish elite. As well as adding sugar, the Spanish also started to serve the drink hot. They were less likely to include chilli and maize and often included almonds. By the time the drink reached England in the mid-17th Century, chocolate houses were adding rose water and ambergris, as well as spices, to flavour their blends.
It was the UK’s own Sir Hans Sloane, best known for the swathes of land in and around Chelsea that he purchased, who first promoted using cow’s milk in chocolate drinks. Sloane was a physician who had observed the positive effect “prescriptions” of cocoa from local Jamaican doctors had on all manner of ailments when he was working on the island. When Sloane returned to London he proposed that it could only be healthier mixed with calcium-rich, fresh cow’s milk as well. It was still over a hundred years before milk in chocolate drinks became as common as it now, mainly due to people’s lack of access to either cocoa beans or fresh milk.
By 1900 when the taxes on chocolate and sugar had decreased enough to make chocolate affordable to the masses it was usually just cocoa powder, sugar and milk that made the nation’s beloved chocolate drink and Cadbury’s had finally pipped Fry’s as the largest producer of cocoa, with Rowntree’s following behind.
Despite renaissance in coffee quality in recent years most cafés have sadly neglected their hot chocolate offering. I won’t touch hot chocolate in most cafés because I know I’ll likely be served some weak, powdery hot milk with barely a hint of cocoa. Fortunately there are a few stand-out places where I know that’s not the case, or to be safe, I just make one at home:
If making the healthier version, you could also add prunes to this if you have a blender and like it sweeter. Other dried fruit can cause it to congeal which isn’t pretty or delicious!
You will need a food processor.
Place the chocolate in the fridge for 30 minutes, then unwrap and blitz until fine in a food processor. Add the rest of the ingredients with a good pinch of sea salt, and pulse until nicely mixed. Decant into an airtight jar, pop the lid on and give it a good shake up, then pop on your shelf until you’re ready for the perfect mug of chocolatey heaven. To make a hot chocolate, simply put 2 heaped tablespoons of mixture and . mug of milk per person into a pan. Bring to a simmer over a medium heat for 5 minutes, whisking regularly, then pour your thickened, silky, frothy hot chocolate into mugs and top with an extra grating of chocolate. Leave to cool just a little, then sit back, relax and indulge. Feel free to embellish your mug of hot chocolate with a little extra deliciousness – a few marshmallows, a dollop of whipping cream, a pinch of cinnamon, a little grating of white chocolate or nutmeg, even a bit of orange zest – the choice is yours.
Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises (2014, Jamie’s Comfort Food) Photographer: David Loftus.
The Ultimate Hot Chocolate Recipe
Winter is one of the most festive seasons of the year, but it's extremely cold. If the cold ruins your winter, then you might want to give this recipe a try. Hot chocolate is not only delicious, but it's also a warm drink, so I think that it's fair to say that hot chocolate can save winter. Introducing, "The Ultimate Hot Chocolate Recipe"
The recipe: CBD hot chocolate
With that out of the way, let’s get to the real reason we are all here—the recipe! Note that since this is a recipe for fresh hot chocolate, we’ll be using real chocolate rather than the powdered kind. Make sure you use a brand you like so that the end results leave your taste buds dancing!
- 2 cups of whole milk
- 2 tablespoons of organic sugar
- 1 cup of chopped bittersweet chocolate, or chocolate chips
- 1 pinch of salt
- 1 serving of CBD oil
- Pour the milk and sugar into a small saucepan and heat over a low-medium temperature.
- As the milk mixture is heating, place the chocolate in the top of a double boiler, or a glass bowl sitting on a pot with lightly boiling water. Stir the chocolate often until the chocolate is fully melted.
- When the milk starts to steam and you see bubbles form along the edges, turn off the heat, and pour in the melted chocolate. PRO TIP: Be careful not to allow the milk to boil as this can cause clumps to form.
- Add a pinch of salt to the mixture and use a whisk to incorporate the ingredients together fully.
- Once ready, pour the contents of the saucepan into a cup or mug, add your CBD oil, and enjoy!
- You can add other ingredients, like putting marshmallows and whipped cream on top, to make this recipe even more indulgent.
- Try using mint chocolate chips instead of plain chocolate for a unique twist to this tasty traditional beverage.
- If you have a thermometer, consider using one to ensure that the temperature of the milk doesn’t exceed 180 degrees Fahrenheit. This will ensure a smooth consistency and can help keep your CBD at maximum potency.
This is the only CBD hot chocolate recipe you need, but don’t just take our word for it. Try it out yourself, and don’t be afraid to alter it to your preferences. If you aren’t a fan of refined sugar, swap it out for another sweetener such as honey or monk fruit. If you do choose to use a CBD honey, keep in mind the total amount of CBD being consumed. Use less CBD oil to return to your optimum serving size, if that is of concern.
Regardless, making little tweaks to the recipe is one of the things that make cooking so fun! Give it a try and let us know what you think!
If you’re looking for CBD Oils to use in your cooking recipes, get in touch with us to see how we can help.
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- Pour milk into a saucepan and place on medium heat. Once the milk reaches scalding point and bubbles start to form around the sides of the pan, add grated chocolate. Stir or whisk till the chocolate melts and the mixture is smooth. Remove from heat.
- Place 1 marshmallow in each of the 2 cups and pour hot chocolate over the marshmallow. Dunk another marshmallow into each cup of hot chocolate and serve immediately.
Cook&rsquos Note: There are 2 large, soul-satisfying helpings of hot chocolate. If you&rsquore not a chocoholic, you can pour the hot chocolate into 4 cups instead of 2, but still with 2 marshmallows in each. In that case, you will need 8 marshmallows.
Use the best-quality chocolate you can find. There are just three ingredients in the recipe and the quality of chocolate is of the utmost importance. Be picky, as inferior-quality chocolate will ruin your hot chocolate while good-quality chocolate will result in deliciously rich cup of chocolate velvet!
Ultimate French hot chocolate recipe
French style hot chocolate is decadent, it can’t be denied. Luxuriously rich, smooth, creamy and oh so chocolatey.
It was introduced to the court of Versailles during the reign of Louis XIV but it was his grandson Louix XV who made it a feature of Versailles cuisine. During his reign, the popularity of hot chocolate soared – the King even took to making it himself, so enamoured was he of the rich drink. During his reign the first chocolate making machines were invented and specialist outlets were set up in Paris.
Marie-Antoinette even bought her personal chocolate-maker with her from Austria when she married Louis XVI in 1770.
It was expensive though, so didn’t really become popular with everyone until the 19th century when factories such as Menier opened to produce it en masse.
Hot chocolate fit for royalty
You could make it like King Louis XV whose recipe is as follows:
Place an equal number of bars of chocolate and cups of water in a cafetiere and boil on a low heat for a short while when you are ready to serve, add one egg yolk for four cups and stir over a low heat without allowing to boil. It is better if prepared a day in advance. Those who drink it every day should leave a small amount as flavouring for those who prepare it the next day. Instead of an egg yolk one can add a beaten egg white after having removed the top layer of froth. Mix in a small amount of chocolate from the cafetiere then add to the cafetiere and finish as with the egg yolk.
Source: Dinners of the Court or the Art of working with all sorts of foods for serving the best tables following the four seasons, by Menon, 1755 (BnF, V.26995, volume IV, p.331)
Or you could make it like a Parisian! We asked Paris-based Ian Benton of La Chambre Paris luxury linen bedding to share his favourite recipe for hot chocolate the way the French make it, perfect for a lazy lie-in…
Ingredients for French hot chocolate
2 cups whole milk
6 ounces/170g top quality dark or bittersweet chocolate (at least 70%)
1-2 tablespoons brown sugar (optional and according to taste)
Tiny pinch of sea salt
Whipped cream for serving (optional)
Powdered cinnamon if you want a bit of Christmas cheer
Heat the milk in a pan until it’s hot and bubbles appear, but not boiling. Add the salt and the finely chopped dark chocolate and whisk until dissolved and smooth.
Heat it to a very low simmer, whisking continuously, but don’t let it boil. Simmer for about three minutes during which time it will thicken.
Stir in the brown sugar if you like your hot chocolate sweet, and whisk until smooth.
For extra decadence serve with a dollop of whipped cream. And for a little Christmas cheer, sprinkle a pinch of cinnamon powder over the cream.
Note: For an even thicker result, make the hot chocolate ahead of time, let it cool and then reheat when ready to serve.
Decadently Spiced Hot Chocolate: The Ultimate Recipe
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To revist this article, visit My Profile, then View saved stories.
Hot chocolate is made for the doldrums of February, when coffee is insufficient bait for getting out from under the covers. This rich homemade version is enough of a treat to establish a sense of occasion (here’s looking at you, Valentine’s Day) but simple enough to make before a busy day.
Take your time while heating the milk, and taste while cooking to adjust the quantity of chocolate to your preferences. (I prefer mine strong.) Using the recipe below as a base, you can make endless variations. I often add ground cardamom, which has a complex, menthol-like flavor. Another favorite addition is a fresh chili, cut in half with the seeds removed. Toss it in at the same time as the cinnamon stick and strain before serving and you’ll be left with a wonderful, invigorating heat.
As with anything comprised of so few ingredients, the quality of the components will be evident. Very fresh milk and cream will add sweetness, as will using a cinnamon stick rather than ground cinnamon. Look for bars of chocolate instead of chips or powder brands like Green & Black’s and Valrhona are good and widely available.
2 cups whole milk
1 cup heavy cream
1 cinnamon stick
3.5 oz. (100 g.) 70 percent dark chocolate, chopped
A pinch of ground ginger
1. Combine the milk and cream in a small saucepan and turn the stove on low. Add the cinnamon stick and heat slowly, whisking every 15 seconds or so, until the mixture is hot but not simmering (about 5 minutes).
2. Add the chocolate and ginger and whisk to combine. Continue heating gently and whisking intermittently for about 10 to 15 minutes, without letting the milk come to a simmer. The chocolate will fragment slowly before melting into the milk. When the chocolate has melted completely, the color will be uniform and the texture will be smooth.
3. Strain out the cinnamon stick and pour into two mugs. Enjoy immediately.
The Ultimate Hot Chocolate Recipe | Rich, Smooth, And Creamy
The ultimate hot chocolate recipe: Think of pure molten chocolate in a cup&hellipdelicious, luscious, smooth, velvety, and creamy&hellipbrightening up the coldest and dreariest of days, warming you up, and reviving your spirits. Our homemade hot chocolate recipe is comfort and happiness in a cup. And it&rsquos so easy and quick that even children can whip up this yummy hot chocolate drink recipe in a few minutes.
Our version of this classic cold-weather treat is inspired by the wonderfully rich hot chocolate served in Manhattan&rsquos City Bakery. City Bakery&rsquos hot chocolate&mdashmade with an assortment of dark chocolate bars and dairy from local farms and topped with a huge homemade marshmallow (it costs extra)&mdashwas a gamechanger in how hot chocolate is made everywhere, and&mdashno surprise&mdashis a favourite of chocolate lovers in New York City and beyond. In fact, many chocolate connoisseurs consider it one of the world&rsquos best hot chocolate recipes.
So with the spirit of Christmas in the air, treat yourself to a piping hot cup of sweet chocolate velvet goodness using our fail-safe hot chocolate recipe at home.
If you need more than just hot chocolate to get you through a cold day, pair our ultimate hot chocolate with delicious homemade baked goods&mdash French apple cake, brownies, pastries, cinnamon rolls, or even pretzels&mdashor serve it with warm, freshly fried churros, and you will be in chocolate heaven.
Here's all you need to know about how to make the best hot chocolate at home. Find all Ingredients with preparation time and cooking time to make the ultimate hot chocolate drink, not just during Christmas, but at any time of the year &ndash from Yummefy Recipes.
You might also be interested in trying some of our other holiday recipes:
Or take a look at all our dreamy Chocolate Recipes here.