Hot Chocolate

[Florence]

I cannot make a good mug of hot chocolate. If you know how, I would greatly appreciate your sharing your secret! TIA.

[ApatheticNoMore]

Is there a secret? Ok several ways:

1) a good quality dark chocolate bar (not baking chocolate but a chocolate bar, dark and good quality) - melt it, add hot water, bit of cream (or milk), sugar if necessary (though it shouldn't be unless you were using baking chocolate instead of a chocolate bar).

2) cocoa (now if you use the less bitter stuff and I can't remember if that's Dutch or non-Dutch - like the high-end less bitter stuff like Valharona - you won't even need sugar), add hot water, cream (or milk), sugar if necessary. I've also used coconut milk before so if you want to avoid the dairy there's that and it's pretty good, though dairy is better.

[puglogic]

I follow the directions on a package of good quality unsweetened cocoa powder, except that I add a pinch each of cinnamon and cayenne pepper to the cocoa-sugar mixture before pouring in the hot milk. I always use whole milk. Or I buy this, which is stellar: http://shop.equalexchange.coop/chocolate/cocoa.html

[Gardenarian]

I use soy milk and much prefer it to cow's milk. It's thicker, and blends well with cocoa.

[Tussiemussies]

I have also used soy milk too, it does add a depth to the flavor....never make it with water!

[ApatheticNoMore]

I think hot water is fine for dissolving some good dark chocolate/cocoa in, but I usually finish by stirring in a decent amount of heavy cream (or coconut milk), so it's much the consistency of tea with cream.

[Florence]

Maybe the problem is that I've always used Hershey's Cocoa powder. Maybe a better chocolate is what I need. Thanks. I will let you know how my next try turns out.

[reader99]

My late husband made great cocoa by using generous amounts of cocoa and sugar stirred into hot milk. It dissolves better if the milk is hot or at least warm before you add the cocoa. He used about 3 T each for 16 ounces. He also made great coffee by being generous with the grounds. People would say how great it was but when he told them how much grounds he used they would baulk at it, I don't know why.

[profnot]

Maybe the problem is that I've always used Hershey's Cocoa powder.

Hersey's is very low end. You have found the answer to your problem.

I like to make hot chocolate with cocoa and milk. I pour a half cup of milk into a mug and heat it in the microwave. Then I add all the chocolate and stir with a fork to make a smooth thick paste. (This is how to avoid lumps later.) Then add the rest of the milk and stir. Heat then stir again.

It's extra good if I add a bump of Frangelico - a hazelnut liqueur.