How do you make really good hot cocoa?

Answer 1

I worked at a French restaurant and here's what we did:

We had a chocolate sauce we used (basically melted chocolate of good quality... you can melt chocolate by heating it in a double boiler) and a milk frother:

Take 2 tbsp. of chocolate sauce (or more if you want it more chocolate-y) and dilute with a quarter cup of water. Froth a cup and a half of milk (You can get a small milk frother which is basically a small electric whisk at Ikea for $10 or Williams Sonoma for way too much) and pour on top of chocolate mixture. Add sugar to taste.

Also you can combine the ingredients on stove top at low heat (as to not burn the milk) and stir constantly. You can add a cinnamon stick or fresh shaved nutmeg to your taste. You can also substitute the chocolate with cocoa tablets which work better for this method.

Answer 2

The Best Hot Chocolate
Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Tailgate!
3 cups whole milk
1 cup half-and-half
1/4 cup good quality Dutch process cocoa powder
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract

Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.

Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.

Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.

or Ghiradelli Hot Chocolate mix - just add it to hot milk.

Answer 3

REALLY GOOD


Ingredients

4+ cups (1 liter) whole or lowfat milk
1 stick of cinnamon
1 vanilla pod (if using vanilla extract, use a small-ish amount, perhaps 1/4 teaspoon, or it may overwhelm the delicate flavor of the white chocolate. -Ed.)
5 1/2 ounces (150 grams) white chocolate
Whipping cream, beaten lightly
Orange liqueur, optional
A bit of dark chocolate, grated

Directions
Let the milk simmer gently (in a saucepan over medium-low heat) for 10 minutes with the vanilla pod and the cinnamon. Take out the cinnamon and the vanilla pod after 10 minutes.
Break the white chocolate into small chunks and gently let it dissolve in the hot milk, stirring well. Remove from heat.
Pour in a dash of orange liqueur in each (large) cup first, add the milk, and then top with the whipped cream.
Grate some dark chocolate on top.

Answer 4

I can't wait to try MANC's recipe - sounds like what I used to get in Paris.

What I do at home (cuz I like it easy & simple!), I warm my milk on the stovetop along with a couple of chopped squares of good chocolate (ranging from dark to very dark, depending on your taste). You don't need to use milk chocolate because you are already adding the milk. That's it for me, except sometimes I'll add a cinnamon stick for a little extra kick.

Answer 5

6 cups NESTLÉ® CARNATION® Instant Nonfat Dry Milk
1 1/2 cups granulated sugar
1 cup plus 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 cups miniature marshmallows, (optional)


Directions:
COMBINE dry milk, sugar, cocoa and marshmallows in large bowl. Pour into 2-quart jar or tall container. Seal with lid and decorate with fabric and ribbon.

RECIPE TO ATTACH:
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 12 servings.

VARIATION USING PINT JAR:
1 1/2 cups NESTLÉ CARNATION Nonfat Dry Milk
1/3 cup granulated sugar
1/4 cup plus 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa
1/2 cup miniature marshmallows (optional)

RECIPE TO ATTACH:
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 4 servings.

Answer 6

Personally, I just use a mix. Nestle Carnations miz is delicious. Just follow the instructions a voila! (You might wanna add a little extra powder)