There comes a time in every girl’s life when she needs to know how to craft an impressive cup of hot chocolate. It doesn’t have to be fancy, it doesn’t need crazy ingredients, it just needs to be dang good.
I’ve struggled for years to find the hot chocolate I want. I think primarily because I’ve used dry cocoa powder, which was never quite what I was looking for.
Cocoa powder is made from the leavings after they squeeze all the fat out of the cocoa beans. I think that’s why I prefer using actual chocolate bars.
The cocoa butter. Yummmmmmm.
I also prefer a cup of hot chocolate that is creamy. 2% milk is great, but it’s not quite creamy enough. And cream is way too creamy.
I bridge the difference by adding evaporated milk.
The mixture of evaporated and 2% milk is perfect. I like to put a can of evaporated milk in a 4-cup measure, and make up the difference with the 2%.
It’s important that you use a good bar of chocolate. I use this one, but there are plenty of good ones out there. You can make your hot chocolate interesting by trying flavored chocolate bars.
This makes a nice, creamy, rich and impressive cup of fantastic hot chocolate. If you must dress it up, I suggest a candy cane, a couple large marshmallows, or a dollop of whipped cream.
Perfect Hot Chocolate
- 1 can evaporated milk (12 oz)
- 2 1/2 cups 2% milk
- 4-6 ounces bittersweet chocolate to taste
- Pour milks into a saucepan and heat over medium heat. Do not allow it to come to a boil.
- Break up chocolate into small pieces. Add chocolate pieces to warm milk. Stir until chocolate is melted. Serve hot.