Make hot chocolate milk - tips

Video: How to Make The Best Hot Chocolate Of All Time (4 ways)

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Advice
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Stirring with a whisk is to dissolve the cocoa powder and help the milk lather a little.
Remember to watch the fire when making hot cocoa. Do not let it boil, lest the milk under the saucepan burn.

Cut the chocolate bar (100 g), bitter or less sweet. Place the chocolate bar on the cutting board and carefully cut into small pieces about 1 cm. The chopped up, the quicker the chocolate will melt.

You can use any kind of chocolate for its own flavor. For example, try making hot chocolate with white or milk chocolate.
If you prefer to use a bar of unsweetened chocolate, add sugar to your taste.

Heat the milk and salt to simmer over medium heat. Pour 2 cups (480 ml) of milk, half-and-half, or cream into a saucepan and turn on the heat. Stir in 2 pinch of salt and heat the milk until small bubbles form on the surface of the milk.

Stir the milk from time to time to prevent it from burning under the bottom of the pot.
Lower the heat to medium low if the milk starts to foam vigorously.

Stir the chopped bitter or less sweet chocolate into the milk. Continue stirring until the hot milk melts the chocolate. The hot chocolate is a bit lumpy at first, but will be smooth once the chocolate is melted. You can keep on medium heat until the chocolate melts.

Stir with a whisk to let the hot chocolate lather slightly. If you like hot chocolate without foam, you can gently stir it with a spoon.
The time it takes to melt chocolate depends on whether you cut it into large or small pieces.

Variant: If you like European-style chocolate, stir 1 teaspoon (2.5 grams) cornstarch with 2 tablespoons (15 ml) of cold milk until the powder is dissolved, then pour into a saucepan and cook. until the chocolate is slightly hot.

Turn off the heat and add the vanilla extract. Stir ½ teaspoon (2.5 ml) of vanilla extract into hot chocolate and taste. If you prefer a richer chocolate flavor, you can add 2 tablespoons (15 ml) of unsweetened cocoa powder to dissolve it.

For a mild coffee flavor add ½ teaspoon (1 g) of espresso powder with vanilla extract.
You can also adjust the sweetness at this point. Add more sugar if hot chocolate is too bitter for you.

Mix cocoa, sugar and salt in a cup. Place 2 tablespoons (15 g) of unsweetened cocoa powder in a microwave cup and stir 1 tablespoon (12 g) of sugar with a pinch of salt.

If you prefer a sweeter drink, add 1 tablespoon of sugar.

Heat the mixture in the microwave for 1 minute. Microwave the mixture and heat it until the milk is hot and the cocoa starts to melt. This takes about 1 minute.

If the milk isn't hot enough, cook for another 20-30 seconds.

Stir vanilla into cocoa before drinking. Carefully remove the cocoa cup from the microwave and stir gently so that there are no lumps left. Add ¼ teaspoon of vanilla extract and enjoy your cup of hot cocoa.

You can add a small handful of marshmallow to the cup just before drinking.

Advice

Consider swirling some malt milk powder into a cup of hot chocolate for a creamy, creamy flavor.
Leftover hot cocoa can be stored in the refrigerator for up to 3 days. When you want to drink, just reheat in the microwave or on the stove.
For an extra spicy flavor, add a pinch of cayenne pepper to the hot chocolate.