Best Hot Chocolate

best hot chocolate

Autumn in Michigan means changeable weather. Yesterday was sunny and bright, but today is grey and dank, with a clammy chill shivering in the air. This is exactly the sort of day that calls for a steaming mug of chocolate. No, not just any mug: how about the best hot chocolate?

Real hot chocolate – the good stuff –  does not come from a pouch or a box. It’s made with honest-to-goodness milk and chocolate, and cooked to perfection in less than five minutes. Sure, it’s not ‘instant’, but the result is so much better.

This is one of the deep pleasures of a chilly day: a  comfy armchair, a good friend or a great book, and a perfect cup of the best hot chocolate you can produce.

heat, whisk, boil and simmer

Heat the milk in a medium saucepan. Make sure it will hold at least a quart, as the mixture may foam up dramatically. Once the milk is hot, whisk in the chopped chocolate, stirring until it is completely melted. Add a pinch of salt.

For the best hot chocolate, bring to a boil, then reduce heat slightly and cook, whisking constantly, 2-3 minutes. Taste and add vanilla sugar (or regular sugar, if you prefer) to taste. Whisk furiously to get a bit of froth on the top.

Serve warm in small cups. Fluffy, melting marshmallows are always an option.

NOTE – can be made ahead. Let cool, store in a glass jar in the refrigerator. Rewarm before serving. 

best hot chocolate

Best Hot Chocolate

Course: Drinks
Cuisine: American
Keyword: make-ahead, chocolate, hot chocolate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Real milk and chocolate, simmered to prefection.
Print Recipe

Ingredients

  • 2 cups milk
  • 4-5 ounces best quality bittersweet chocolate, chopped
  • pinch salt
  • 1-2 tbsp vanilla sugar

Instructions

  • Heat the milk in a medium saucepan. Make sure it will hold at least a quart, as the mixture may foam up dramatically. Once the milk is hot, whisk in the chopped chocolate, stirring until it is completely melted. Add a pinch of salt.
  • For the best hot chocolate, bring to a boil, then reduce heat slightly and cook, whisking constantly, 2-3 minutes. Taste and add vanilla sugar (or regular sugar, if you prefer) to taste. Whisk furiously to get a bit of froth on the top.
  • Serve warm in small cups. Fluffy, melting marshmallows are always an option.

Notes

Can be made ahead. Let cool, store in a glass jar in the refrigerator. Rewarm before serving. 

2 Comments

  1. Ashley Priston

    I love hot chocolate and this one is looking so delicious. Thanks for sharing it, I’m dying to taste it.

    • You’re so welcome! It’s a favorite around here – but then we’re chocoholics.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

Get all the Good Stuff

Never miss a post! Add your email here.

Blog Posts by Month