Hot chocolate recipes sweeten up chilly fall nights
Chocolate was enjoyed as a hot drink long before it found its way into candy bars, cakes and cookies.
And as it turns out, hot chocolate and its cousin, hot cocoa, are still pretty hot stuff today.
“As soon as the weather turns chilly, people are certainly more interested in drinking hot chocolate,” said Beth Tully, owner of Cocoa Dolce in Bradley Fair. “But we have a pretty steady stream of people who, when they come to Cocoa Dolce, that’s their treat” whatever time of year it is.
According to anthropologists and historians, chocolate itself most likely was first consumed as a drink by the ancient Mayans and Aztecs as early as A.D. 400, although there are some indications the cacao fruit was fermented into an alcoholic beverage as early as 1400 B.C., according to Smithsonian.com. For many in the ancient world, though, chocolate probably was consumed unsweetened and mixed with chiles and other spices. Evidence suggests it had a ceremonial role – interesting in light of the fact that modern-day scientists say it contains substances that contribute to a feeling of happiness. Imported to Europe by Spaniards who conquered Mexico, it didn’t catch on there until sugar was added to counterbalance its bitterness.
The rest, as they say, is history. Today, hot chocolate drinks are made in two ways: with either chocolate or cocoa powder.
Melting chocolate in milk produces a thicker, richer and generally less sweet version of the drink. Cocoa powder, on the other hand, is chocolate from which most of the cocoa butter has been removed. It comes in two different forms. “Instant” includes powdered milk and sugar so that the drink can be made with only the addition of hot water. Pure cocoa powder can be turned into hot chocolate by mixing it with hot milk and sugar to taste. The combination is sometimes called “hot cocoa” instead of hot chocolate.
Although people who grew up drinking hot cocoa may prefer it, Tully probably speaks for most chocolate aficionados when she says she likes the version made with chocolate better (and doesn’t mind paying the higher price for it). But that’s really just the starting point for many hot chocolate fans.
Tully recommends grating premium chocolate before adding it to steaming milk so that it melts better and has less chance of burning on the bottom of the pan. From there, the possible additions are numerous, including:
▪ Vanilla for a classic European hot chocolate
▪ Cinnamon, vanilla and a pinch of ancho chile powder for a Central American version
▪ Liqueurs such as Amaretto or Bailey’s for a grown-up drink
▪ Whipped cream, gourmet marshmallows or biscotti as garnishes
▪ Cinnamon or peppermint sticks as stirrers
▪ Flavored syrups such as hazelnut, almond or caramel made by Torani and other producers, now widely available in supermarkets and specialty stores
In addition to dark chocolate, Tully notes that milk chocolate, white chocolate and even sugar-free chocolate can be turned into beverages. Some of her employees came up with one version – the “Amico,” Italian for “my friend” – that is a mix of milk and dark chocolate.
“Several of the staff had boyfriends that were real wimps; they didn’t like dark chocolate,” she said. “It was really a way to get people to cross over the boundary into dark chocolate.”
HOT CHOCOLATE
2 servings
1 package (2.7 ounces) dark chocolate
2 cups milk, soy milk, almond milk or water
Salt to taste
Roughly chop or grate the chocolate and set aside.
Heat of milk or water in a small saucepan over medium heat to just below a simmer.
Remove the milk from heat and add a pinch of salt.
Slowly mix in the chocolate, stirring frequently until dissolved.
When the chocolate is dissolved, return the mixture to the stove and re-warm over low heat.
While the chocolate is warming, use a whisk to froth the chocolate.
When the chocolate is hot and frothy, remove from heat and serve.
Source: Taza Chocolate
MEXICAN HOT CHOCOLATE
1 serving
2 cups whole milk
1 tablespoon light brown sugar
4 1/2 ounces bittersweet chocolate, chopped
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Smallest pinch cayenne pepper
Long cinnamon sticks for stirrers, optional
Place the milk and sugar in a medium saucepan and bring to a simmer. Remove from heat; stir in the chocolate, vanilla, cinnamon and cayenne pepper with a wooden spoon and allow to steep for three minutes. Reheat the hot chocolate over low heat until it simmers.
Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.
Source: Ina Garten
CANDY CANE COCOA
4 servings
2/3 cup water
1/3 cup unsweetened cocoa powder
3 standard-size candy canes crushed into a fine powder
1/2 cup sugar
1/4 teaspoon salt
3 cups milk
3/4 cup half-and-half
Mini-marshmallows
Optional garnish: 4 standard-size candy canes
In a saucepan, bring water to boil. Reduce heat to medium and stir in cocoa powder, candy cane powder, sugar and salt until smooth. Reduce heat to medium and add milk and half-and-half. Allow the hot chocolate to come to a simmer but not boiling. Pour hot cocoa into four mugs. Garnish with a small handful of marshmallows and a candy cane as an edible stirrer stick.
Tip: For crushing the candy canes, break candy canes into pieces and place in a ziplock bag. Gently crush the candy canes into a fine powder with the flat side of a meat tenderizer. Food processors also work well for crushing candy canes.
Source: PBS Food
HOT COCOA
1 serving
2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons sugar
Pinch of salt
1 cup milk or any combination of milk, half-and-half or cream
1/4 teaspoon vanilla extract
Whisk together the cocoa, sugar, salt and about 2 tablespoons of milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
If you like it frothy, blend it in the blender.
Note: This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
Source: Epicurious
This story was originally published September 20, 2015 at 12:49 PM with the headline "Hot chocolate recipes sweeten up chilly fall nights."