Hot Chocolate

• • 8 oz whole milk

  • 2 oz milk chocolate (good quality)

  • 1 pinch salt

Notes on ingredients:

Get good quality chocolate, not Hershey's.

I use 4 squares of Trader Joes Belgian pound plus, which is good but reasonably priced chocolate.

Using semi-sweet chocolate doesn't dissolve as well, and may require added sugar.

Heat the milk in the microwave until hot but not boiling. Add the chocolate and stir - you don't really need to chop it. 

It's likely the chocolate will cool the milk down too much, return to the microwave for 30s and stir again.

http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~3/2psSTcLx6Js/the-food-lab-homemade-hot-chocolate-mix.html

http://www.food52.com/recipes/9669_perfect_hot_chocolate

Serves 1

• • 1 ounce semisweet or dark chocolate

  • 1 tablespoon unsweetened cocoa powder

  • 1 cup milk

  • 2 tablespoons granulated sugar (optional, to taste)

  • 1 pinch salt

Method:

• 1. In a small saucepan, mix the chocolate, cocoa powder and 1/2 cup of the milk over low heat.

  2. Stir continuously until the chocolate is completely melted.

  3. Add the rest of the milk and the salt.

  4. Stir, then allow to heat the rest of the way through.

  5. Stir in sugar to taste. Pour into a mug.

Alton Brown:

• • 2 cups powdered sugar

  • 1 cup cocoa (Dutch-process preferred)

  • 2 1/2 cups powdered milk

  • 1 teaspoon salt

  • 2 teaspoons cornstarch

  • 1 pinch cayenne pepper, or more to taste

  • Hot water

Directions

• 1. Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

  2. Fill your mug half full with the mixture and pour in hot water. Stir to combine.

  3. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Double Hot Chocolate (Ina Garten)

Ingredients

• • 2 1/2 cups whole milk

  • 2 cups half-and-half

  • 8 ounces bittersweet chocolate, chopped

  • 8 ounces milk chocolate, chopped

  • 1 tablespoon sugar

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon instant espresso or coffee powder

  • 4 to 5 vanilla beans or cinnamon sticks

Directions

• 1. Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point.

  2. Remove the pan from the heat and add both chocolates.

  3. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously.

  4. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Basic Hot Chocolate

• • 4 cups of whole milk

  • 8 ounces of chocolate (60% cacao, preferably)

  • 3 teaspoons of powdered sugar

  • 1 teaspoon of vanilla extract

  • 1/8 teaspoon of salt

METHOD

• 1. Finely chop the chocolate into small pieces. The pieces have to be able to dissolve easily in the liquid.

  2. Place the milk into a small, thick-bottomed pot on low heat and bring to a low simmer. Whisk once in a while to ensure that the milk doesn't stick to the bottom of the pan.

  3. If you plan to steep herbs or spices, add the herbs or spices to the milk, bring to a simmer then take off heat and allow to steep for 10 minutes. Strain the liquid then place back into the pot and return to a simmer.

  4. Add the vanilla, powdered sugar, salt, and chocolate and whisk vigorously until the chocolate has melted.

  5. If using liquors add them to the chocolate.

  6. Heat for another 4 minutes, constantly stirring.

  7. Serve. Add a dollop of whipped cream if you want.

Favorite Variations

Steep a vanilla bean and a cinnamon stick in the milk while simmering. After whisking in the chocolate and letting it rest and reheat, cool it down a tad with a small bit of cream and throw some orange zest on top to perk it all up. Very Parisian.

A teaspoon of Chinese five spice does wonders and gives it a slightly oriental kick. A fabulous twist on hot chocolate.