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Hot Chocolate

Last Updated: Tuesday, November 10, 2009 - 18:40

Steaming hot chocolate is a divinely delicious drink. It is the best thing to have in chilly mornings to beat the winter blues. But hot chocolate can be made in a variety of ways. Mexicans, British, Spanish all love it in their own ways and make it differently.

Old Style British Hot Chocolate

Ingredients:

2 ounces (2 squares) unsweetened chocolate
1/3 cup sugar
4 cups milk
Pinch salt
1/2 teaspoon vanilla

Procedure:

Place chocolate, sugar, milk, and salt in a saucepan over medium-low heat. Heat, stirring, until chocolate melts and mixture is well blended.
Add vanilla; pour hot chocolate into cups.

Mexican Hot chocolate

Ingredients:

1/4 Cup unsweetened cocoa
1/4 Cup granulated sugar
3/4 tsp Ground cinnamon
Dash of salt
1 Quart (4 cups) milk, divided
3/4 tsp Vanilla extract
1/2 Cup cream

Procedure:

In a small bowl, combine cocoa, sugar, cinnamon and salt.
Heat 1 cup of milk in a saucepan, till it starts bubbling.
Stir in cocoa mixture and whisk until smooth.
Bring to a boil over low heat, stirring constantly.
Stir in remaining 3 cups of milk and return to boiling.
Before stirring, whisk until frothy.
Stir in cream and vanilla and then heat through.

Spanish Hot chocolate

Ingredients:

Sweet Chocolate Version
2 8-ounce cups whole milk
4 ounces milk chocolate
1/2 tsp. cornstarch
Baking Chocolate Version
2 8-ounce cups whole milk
3 ounces (3 squares) baking chocolate
1/3-1/2 cup sugar
1/2 tsp. cornstarch

Preparation:

With either type of chocolate, the process is almost the same:

Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat. Add the chocolate squares immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.

If you are using baking chocolate, which is unsweetened, pour the sugar into the chocolate milk mixture and stir until thoroughly dissolved.

Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.



First Published: Tuesday, November 10, 2009 - 18:40
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