PrintHot Cocoa, anyone?
It is pouring rain here, and I crave hot cocoa -- and not the just add water variety. Anyone have a good recipe?
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14 Comments:
I do....one part cocoa, to one part sugar...(depends on how chocolately you want it!) Add to hot milk and top with a splash of vanilla. Simple and sweet can't get any better!
Lilartist at 7:14PM on 04/10/08
Search FoodTV.com for Tyler Florence's hot chocolate and marshmallows.
kjgibson at 8:21PM on 04/10/08
My favorite way to make hot cocoa is to melt a good quality piece of chocolate--Scharffen Berger, Santander, etc.--in a pot of milk, stirring constantly. It's incredibly creamy and chocolatey, with little scraps of chocolate that collect at the bottom of your mug that are fun to try and scoop up.
Or stir together 2 T cocoa powder and 2 1/2 T sugar together in the bottom of a pot, then add just enough milk to make a thick paste. Slowly add milk in small increments over a low flame, stirring after each small increment to fully incorporate the new addition before adding another. Taste as you go until it's as weak/strong as you like. Heat until steaming, then add a splash of vanilla extract. Add cinnamon in the beginning too if you want.
Christina at 8:22PM on 04/10/08
I used to make, carefully and lovingly, my hot chocolate from scratch. But then I found this product - Voisin Chocolat en Poudre, that makes an absolutely delicious hot chocolate. Not quite as good as my gram's from scratch, but almost. It's amazingly good, and so I'm now in the lazybone's corner on this. But I drink it more! since there's no fuss. Which, now that I think about it, is maybe not so good, since it makes it all that much easier to pile on the calories. Which I really don't need.
chisai at 9:44PM on 04/10/08
not a recipe, but super good - get some mexican hot chocolate at the store. dump boiling milk (or boiling water and powdered milk) and a chunk of spiced chocolate in blender. blend. enjoy.
ansate at 11:22PM on 04/10/08
I haven't tried it, but my co-worker says that she mixes maple syrup and cocoa powder into a paste, adds hot milk and some half and half...sounds good to me!
hammama at 11:41PM on 04/10/08
At Girl Scout camp a thousand years ago, we had the best hot chocolate ever -- or maybe it just seemed that way, drinking it beside a campfire in the mountains. It was made with cocoa powder, dry nonfat milk and non-dairy creamer. Does anyone have that recipe? Nostalgia calls!
hatlady at 12:03PM on 04/11/08
I'm wondering where is the freshly whipped cream? @hatlady, my idea of wilderness hot chocolate is real cream Redi whip in the can (not Cool Whip in any circumstances), so I can't even contemplate dry nonfat milk and non-dairy creamer. I was a brownie, girl scout and leader and it's true - anything consumed around a campfire will instill great memories. ;)
PerkyMac at 12:11PM on 04/11/08
@Perky -- So true! First time I ever had Spam was at Girl Scout camp -- and I thought it was good stuff! But back to the thread: Think the idea of the dry cocoa mix was that all it needed was water heated over a campfire. At the age of 10, I thought it was the cat's pajamas.
hatlady at 12:17PM on 04/11/08
I think I fell in love with hot cocoa sitting around the campfire when I was in boy scouts. I still love it with the mini marshmallows.
But my adult self loves to make it the Ina Garten way with some melted semisweet chocolate, like Valrhona. I've had it at chocolate shops in Philly and Washington, DC spiced with a little bit of cayenne or chipotle powder. I think Giada has a recipe for that one. May sound strange, but it is delicious.
Otabenga at 4:26PM on 04/11/08
Here are the links for Ina's recipe
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29946,00.html
and Giada's recipe, which is actually a mocha:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30978,00.html
Otabenga at 5:19PM on 04/11/08
When Chocolat first came out, I watched it with my daughter. I paused the movie and told her I'd be right back. I poured milk and half & half into a saucepan, dumped in about 2 cups of semi sweet chocolate chips and simmered it, whisking. Yield: A more-than-passable cup of chocolate velvetyness.
chiff0nade at 8:04AM on 04/12/08
This one is rich. Not as rich as traditional French cocoa, but it still goes really well with a good book.
http://nujoikitchendiary.blogspot.com/2008/01/good-sip_21.html
NuJoi at 8:27AM on 04/19/08
Mixing aforementioned creamy rich hot chocolate recipes with some peppermint schnapps.....Mmmm...
feriorrenna at 8:42AM on 04/19/08