Hot Chocolate is the winter specialty chocolate drink that is enjoyed by people of all ages. Hot chocolate is prepared by boiling milk, chocolate and some tastemakers to give it a rich chocolate flavor.
When winter comes, apart from all the cookies, gingerbread, sweet breads that I see around in social media, hot chocolate or hot cocoa is the next popular thing! And why not! it’s hot, comforty and decadent.
In the chilly weather, it really takes the festive spirit to the next level.
I have earlier posted 2 recipes of hot chocolate, both of them using leftover chocolate syrup. This time I decided to make hot chocolate from scratch and I am so glad I did that. One of the best hot chocolates I have ever come across.
The recipe is minimally adapted from here. I added a hint of cinnamon to the chocolate and it really did add another zing to it. Using Dutch processed cocoa and best chocolate takes the taste to bliss.
Next time I plan to add a bit of all spice powder (garam masala) too. The idea of adding flavours is limitless, you can add liqueur, extracts etc of your choice.
It’s perfectly sweet, hot, and served with the right dash of whipped cream. It’s a heavenly delight.
- 3 tbsp cocoa powder
- 3 cup whole milk
- 180 gram dark chocolate finely chopped
- 3 tbsp demerara sugar
- ¼ tsp cinnamon powder
- whipped cream & cocoa powder for topping
- Bring ¾ cup of water on slow flame to simmer. Whisk in cocoa powder until no lumps remain. Add milk and return to simmer.
- Whisk in chopped chocolate, cinnamon and sugar. Cook for 5-7 minutes whisking frequently. Mixture should be smooth and creamy and chocolate melted.
- Pour into mugs, top with whipped cream and dust with cocoa powder. Serve hot.
- Using Dutch processed cocoa and best chocolate takes the taste to a new level of bliss.
- Next time I plan to add a bit of all spice powder (garam masala) too. The idea of adding flavours is limitless, you can add liqueur, extracts etc of your choice.