Real Homemade Hot Cocoa!
Hello everyone! Happy October!
For many people, the weather is turning bitterly cold, it might even already be snowing!
The best way to ward off the chill is something nearly every person has had in their childhood.
What am I talking about?
Hot Cocoa of course!
Hot Chocolate has been the comfort food for centuries!
Even the ancient Olmec people enjoyed a drink that involved roasted cacao seed paste with water,Chile Peppers and Cornmeal. It might not sound too pleasant now, but back then it was considered so important it was used in religious rituals and as a medicinal drink.
Chocolate has, throughout history, been a key cultural identity that spans nearly every culture and country, past and present.
Despite that, most people never go any further than a packet of some powder labeled 'Hot Cocoa'. The taste weak and hardly something one could call chocolate at all. It's hard to tell why, laziness perhaps? Maybe it's just that some time ago we just stopped caring, or simply didn't know any better?
Well, it's time to stop drinking weak, pale imitations of cocoa, and start really enjoying the chilly seasons! This is a recipe that begs to be Personalized, it's extremely adaptable and can be tweaked to fit any person's tastes.
What you Need:
Hardware:
- Pot capable of holding at least 8 or more cups
- Whisk or heat safe stirring spoon
- measuring cup and measuring spoons
Software:
- 1/2 cup water
- 1/2 cup cocoa powder (unsweetened or Dark)
- 1/2 cup Choc Chips (i used semi dark but you can use dark, milk, white or even peppermint or butterscotch)
- 1/4 teaspoon (or a pinch) of salt
- 3/4'th to 1 cup sugar (depending on how sweet you want your chocolate and what kind of chocolate chips used you may want to add less or more to your taste)
- 3-4 cups Milk
- 1/4'th teaspoon Vanilla extract (you'll want the imitation, as it tastes stronger when heated than the pure vanilla extract)
Optional additions:
you can alter this recipe in a hundred different ways.
for lactose free options use soy milk or almond milk.
add cinnamon, nutmeg or cayenne for variety.
add liquid or powdered coffee creamer for a flavor boost. (if using liquid be sure to cut back equal amounts of milk)
add a 1/4'th cup of alcohol for a kick. i like Vanilla Schnapps or Rum Chata but you can use whiskey, rum, vodka or anything else you can think of!
What to do:
Step one: in your pot bring your water, cocoa powder, salt and sugar to Medium heat stirring often(you don't want to burn the chocolate!), don't worry too much about clumps they will break apart and melt in the heat. (on most stoves you will want the heat setting between 6 or 8. you do not want to bring this to a simmer so err on the lower side of the heat if you are unsure.)
this is also when you would add any powder additions such as cayenne pepper, cinnamon or nutmeg. some people add Chile, powdered coffee or even powdered espresso. powdered coffee creamer is also a common addition.
Step Two: once the mixture is hot, add the Choc Chips and stir constantly until fully melted and continue to heat and stir until all the clumps are gone and the chocolate has a mirror like appearance and is smooth and not grainy.
Milk chocolate will grant a sweeter taste to the hot cocoa so you may want to cut back on the sugar or add a little more cocoa powder; while Dark chocolate is very bitter and strong and you may want to add more sugar and/or milk.
Step 3: add the Milk (this is also when you will use cream, coffee creamer or milk substitute) for a less bitter mixture use four or more cups, make sure to taste after each cup to see if you like it or not. you can always add more, once it's added you can't go back!
Coffee creamer is sweater so you may want to cut back on the sugar if you use this, or add darker chips or more cocoa powder. you also should not use the vanilla extract at the end unless using plain creamer, as the creamer has more than enough flavor to enhance the cocoa.
Step 4: Bring milk mixture to a light simmer and remove from heat, make sure to stir well while you brink milk to heat, you don't want to scald the milk!
once removed from the heat, add your vanilla or other extract! Peppermint or almond or orange extracts seam to be the most popular. the skies the limit! whatever you like!
once off the heat you can also add your alcohol, be very careful around hot areas or open flames as alcohol is very flammable, even the cream based ones and you could very easily set fire to yourself or your house! for safeties sake, please remove pot away from stove before adding alcohol.
Step 5: stir very well one last time and then serve into mugs, cups, or even bowls. top with whatever you want! whipped cream, shaved chocolate, powdered sugar, peppermint flakes, coconut flakes and even a bit of orange zest. the skies the limit here too!
for anything left over, pour into refrigerator and microwave safe container and refrigerate for up to five days. (if you have anything particularly pungent in your fridge (I.E. Garlic) your Hot Cocoa may take on the flavors so be careful to choose an airtight container. as the cocoa cools it may take on a slightly grainy texture but a firm zap in the microwave until it's piping hot again, coupled with a good stir from a spoon will regain that silky smooth texture.
this cocoa is a lot thicker, much more flavored and just all around a better alternative to that paper packaged powder that you can get at the grocery store and if done right you should have it hot and ready to drink anywhere from ten to twenty minutes depending on your stove. it takes a bit more time, but you won't regret it!
for a fun variation, freeze it in ice-cube trays and pop a few in a blender with some cold coffee and you have yourself a frozen mocha! or even by themselves for a frozen hot cocoa!
have fun with it! experiment, explore and enjoy!
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