How to make hot chocolate at home

Hot chocolate is considered to be a favorite delicacy of most Russians. The recipe for a drink spread throughout the world, many countries changed it based on the personal preferences of their people. Often in hot chocolate, nutmeg, ground cinnamon, mint and even chili are added. Experienced housewives learned how to cook hot chocolate at home. The technology is not particularly difficult if you follow the step by step instructions.

Features of making hot chocolate

1. To make real hot chocolate, cocoa alone is not enough. Although many consider the recipe based on this product to be the right one. In the end, the dessert turns out to be bold, nutritious, thick and viscous. Sugar, vanilla, cinnamon are added to the classic recipe.
2. Buy cream with a fat content of 20%, as a result of this the prepared drink will be much thicker. When you beat the total mass, the end result is a thick dessert that resembles pudding. A delicacy of such a consistency is preferably eaten with a spoon.
3. To give the dessert a refined taste, add various components to it, such as liquor, rum, cognac, water, cream, etc. When pouring water, the fat content of the drink will significantly decrease, and the taste of chocolate will become more expressive. When mixed with cream, you will achieve tenderness of the product.
4. In the process of making hot chocolate, add fat milk, sour cream, starch or yolk to the mixture. In this case, the drink will become much thicker. Also use only high-quality dark chocolate without additives or flavor enhancers. Milk chocolate, but not porous, is suitable for a drink.
5. Fans of spicy desserts often add various spices, such as cardamom, vanilla, ginger, cinnamon, some types of pepper. The addition of chili peppers to some extent has become a classic of the genre. To taste the drink is more spicy, spicy and tart.
6. To melt chocolate correctly, while retaining its beneficial properties, use a water bath. Make sure that water drops do not get into the melted mixture, otherwise lumps will appear. You cannot melt them again, so the dessert will be spoiled.

Hot Chocolate: Classic

1. 550 ml must be brought to a boil. skim milk, after pouring it into a thick-bottomed pan. After that, you can pour in chilled chopped chocolate (about 145-150 gr.). Leave the fire to a minimum and stir the mass.
2. Combine the hot mixture with 15 gr. sifted flour, avoid lumps. Knead the liquid to a creamy mass, again bringing it to a boil (this move will give the drink a density). Pour sugar to taste, eat hot chocolate.

Chili chocolate

1. Grind the bar of chocolate in such a way as to get small crumbs. Combine chili powder into one mass (select the amount based on personal preference), cinnamon stick and 480 ml. milk. Pour everything into the stewpan.
2. Preheat the mixture without boiling. Next, pour the chocolate into the composition, boil it for 10 minutes, do not forget to stir. Then get the spices, pour sugar to taste. Add cognac (optional ingredient).
3. Garnish the finished drink with whipped cream, sprinkled with chocolate chips or cocoa powder. Serve in tall glasses.

White hot chocolate

1. Pour 930-960 ml.skim milk into a thick-bottomed pan, put on the stove, set fire to medium power. Crush into mass about 245 grams. white non-porous chocolate.
2. In the process of preparing the chocolate mass, add sugar (the amount is optional). Achieve a uniform composition, do not wait for the appearance of bubbles (boiling).
3. Remove the pan from the burner, let the drink cool. After that, start tasting by spilling the contents into beautiful cups. Garnish the drink with cocoa powder or coconut.

Berry chocolate

1. Mix 220 ml in one mass. fat cream, granulated sugar to taste and 240 gr. crushed dark chocolate.
2. Melt the composition in a water bath, then add 65 gr. butter and 180 gr. seasonal berries (cherries, strawberries, gooseberries, plums, currants, etc.). Stir until smooth. You can use the drink both hot and cold.

Nut chocolate

1. In a small metal container, mix 115 g. chopped dark chocolate, several Marshmallow marshmallows and 550 ml. nonfat milk. Warm the mass over medium heat for 10 minutes, stir, achieve a uniform composition.
2. Remove the dishes from the burner, add the nutmeg on the tip of the knife, 3 gr. ground cinnamon, 1 ml. vanilla extract. Stir the chocolate and pour it into the mugs. Bon Appetit!

Vanilla chocolate

1. Prepare a small saucepan, pour 30 ml. filtered water and wait for boiling. Pour in granulated sugar (about 30 grams) mixed with cocoa powder (25 grams). Get a uniform paste.
2. Add 265 ml. milk (fat content of about 1.5%), boil the mixture for 5-7 minutes, then pour 3 ml. vanilla essence. Serve the finished dish with whipped cream sprinkled with nutmeg.

Cream chocolate

1. Pour in 550 ml. milk in a small iron bucket, send to the stove. Heat the mixture, but do not let it boil.
2. Remove the liquid from the burner, add 50 gr. liquid honey, 4 ml. vanilla essence, 245 gr. grated chocolate, 1 pinch of salt. Pour 25 grams to make it thick. corn starch, bring the mass to uniformity.
3. On medium heat, make the first bubbles appear, turn off the hotplate and let the chocolate cool. Pour into mugs, serve with Marshmallow marshmallows and whipped cream.

Orange chocolate

1. Fill a small iron pan with finely chopped orange zest (60 gr.). Add 6 gr. chopped cinnamon and 120 gr. grated dark chocolate. Pour in 60 ml. milk and dissolve the mixture over low heat.
2. After that, add another 320 ml. milk and bring to a boil. Beat 60 ml. greasy cream into the cream using a blender, move the mixture to the overall composition. Pour the cooked hot chocolate into circles, garnishing with a cinnamon stick.

Thick hot chocolate

1. Break 120 gr. dark chocolate into pieces. Pour 15 g. corn starch in 85 ml. milk and mix. Add 240 ml to a separate pan. milk, 220 ml. heavy cream and 30 gr. grated chocolate.
2. Bring the mass to a boil and add the dissolved starch. Stir the mixture until smooth. Turn off the hotplate. The drink should be served hot.

Chocolate with banana

1. Grind in a convenient way 115 gr. dark chocolate, peel 1.5 banana and cut into cubes. Take a small pan, add grated chocolate, banana, pour 1 liter. milk and put on the ring.
2. After 10 minutes, turn off the stove, whisk the mixture with a whisk, bring to uniformity. Remove the dishes from the heat, add sugar to taste and 2 pinches of chopped cinnamon. You can decorate the drink with banana slices.

Chocolate with Rum

1. Pour 800 ml into a small saucepan. low fat milk. Add 45 ml. rum (whiskey, brandy, cognac) and 120 ml. cream. Put on the burner, bring the composition to a boil.
2. Remove the pan from the heat. Pour 280 gr.crushed chocolate in a crumb, so that it melted in hot milk. Bring mixture to homogeneity, pour into circles. Serve the drink hot.

Almond chocolate

1. In a small metal container, mix 90 g. dark chocolate, 120 ml. filtered water, 65 gr. granulated sugar. Wait for the first bubbles to appear, simmer the mixture at medium power. Reduce the burner, brew the drink for another 3 minutes.
2. Pour in 630 ml. skim milk, 55 ml. liqueur "Bailey's", 20 gr. instant coffee, 40 ml. cognac. Beat the composition with a whisk and cook for another 3 minutes. Beat 120 ml. thick cream to a creamy mass, put them on top of chocolate, sprinkle with chopped almonds.

Chocolate with Egg Yolk

1. Beat 150 ml in one mixture. milk and 1 egg yolk. Heat another 350 ml. milk and pour 90 g. grated dark chocolate.
2. Constantly mix the mixture, pour 1 g. cinnamon and granulated sugar (optional amount). Remove the resulting mass from the burner and add the whipped yolk. Stir until smooth, serve the chocolate in hot form.

Practical tips

1. Make hot chocolate exclusively from natural products. The cocoa content in the tile should be at least 65%. Most often, dark chocolate without various fillers is used for the drink.
2. Also used for cooking white and milk chocolate. Whipped cream is added to give the drink a density and tenderness. For uniqueness of taste use vanilla sugar or essence.
3. The most important thing is to serve the dish beautifully, this is the key to success. Cream, caramel, mint leaves, cinnamon sticks and sweets will help you to decorate the dessert correctly.

Consider recipes for making hot chocolate based on coffee, heavy cream, cognac, Bailey's liqueur, vanilla essence, dark rum. Add Marshmallow marshmallows, almonds, chili peppers, banana, seasonal berries, nutmeg, chopped cinnamon, and orange zest to your drink. Vary proportions as you like, experiment, add your favorite ingredients.

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