The hot chocolate is a creamy and enveloping beverage made with milk, sugar, cocoa, or chocolate, often with added thickener to make it creamier quickly.
It’s one of the most loved drinks in the world, a true comfort food that warms us especially in the colder months, the chocolate in a cup is a treat we can indulge in as a snack along with some cookie or shortcrust pastry.
The history of hot chocolate dates back thousands of years, when ancient pre-Columbian peoples like the Mayans and Aztecs consumed a drink made with ground cocoa beans, water, spices, and sometimes chili pepper. It was not similar to the drink we know today; rather, it was quite bitter and almost always reserved for religious ceremonies and special occasions. Over time, it has undergone many changes and today it is enjoyed worldwide.
To prepare an excellent hot chocolate, you will need:
the unsweetened cocoa: it must be of the highest quality; the better the cocoa variety, the better your beverage will be
the milk: it must be fresh and whole, making the hot chocolate smoother on the palate
the sugar: the quantity varies based on the sweetness you want to achieve
the thickeners: typically cornstarch is used, rarely rice starch. I do not recommend using potato starch or flour, as they are not suitable for this preparation
the dark chocolate: enhances the taste of cocoa and can be added to the preparation by finely chopping it
the flavors: can be added according to personal taste
Preparing it is really simple; it will take just a few minutes to get the best homemade hot chocolate you’ve ever tasted. My version is creamy, and you can either drink it or enjoy it with a spoon; personally, I don’t like chocolate in a cup that’s too thick.
Try other chocolate recipes too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 132.71 (Kcal)
- Carbohydrates 21.71 (g) of which sugars 16.69 (g)
- Proteins 3.67 (g)
- Fat 4.88 (g) of which saturated 2.97 (g)of which unsaturated 1.73 (g)
- Fibers 2.03 (g)
- Sodium 2.18 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole milk (fresh)
- 1 tbsp cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar (fine or powdered sugar)
- 1 oz 55% dark chocolate (finely chopped – optional)
Tools
- 1 Small pot
- 1 Scale
- 1 Hand whisk
- 1 Bowl
Procedure
Finely chop the dark chocolate and set aside.
In a bowl, place the milk and heat it in the microwave without bringing to a boil. You can also heat it on the stovetop; choose the method you prefer.
In the small pot, add the sifted cocoa with the cornstarch and sugar.
Pour a few tablespoons of milk while stirring the mixture with the whisk to avoid lumps, then add the remaining milk slowly while continuing to stir with the whisk.
Place the pot on the stovetop and stir continuously; as soon as it starts to boil, add the finely chopped dark chocolate. Once the hot chocolate reaches the desired consistency, turn off the heat and pour it into cups.
The hot chocolate is ready; serve it plain or with a dollop of whipped cream.
Advice
For tips on making the recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
