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I use raw cocoa powder, sugar and milk. I brew it all in a french press.
Recipe:
For an eight cup recipe I use:
4 heaping table spoons of raw cocoa powder
3 cups of milk, for a creamer drink you can use whole milk or cream.
3 table spoons of sugar, for a sweeter drink you can add 2 more table spoons of sugar.
*Option
for a mocha drink you can add 3 level table spoons of course ground coffee
Directions:
Add the cocoa powder, sugar and milk (*and coffee) into the press and stir together until mixed well.
Boil water in a kettle and add to the mixture and stir. The reason I use a french press is the fact that I almost always make mocha and the press allows to press down the coffee grounds. If you are not adding the coffee then there is no need to use a french press.
I find this to be the easiest and quickest way to make a real good home made hot chocolate drink.
It also makes a real good cold drink, just put in the fridge to get cold. If you cool it make sure to stir it well before you serve.
You can also add whipped cream and shaved milk chocolate before serving hot and also adding vanilla bean is great as well. Marsh mellows are great also.
A great snack with your hot chocolate is ginger snap cookies, the two go together very well.
Try it, I know you will love it!
Recipe:
For an eight cup recipe I use:
4 heaping table spoons of raw cocoa powder
3 cups of milk, for a creamer drink you can use whole milk or cream.
3 table spoons of sugar, for a sweeter drink you can add 2 more table spoons of sugar.
*Option
for a mocha drink you can add 3 level table spoons of course ground coffee
Directions:
Add the cocoa powder, sugar and milk (*and coffee) into the press and stir together until mixed well.
Boil water in a kettle and add to the mixture and stir. The reason I use a french press is the fact that I almost always make mocha and the press allows to press down the coffee grounds. If you are not adding the coffee then there is no need to use a french press.
I find this to be the easiest and quickest way to make a real good home made hot chocolate drink.
It also makes a real good cold drink, just put in the fridge to get cold. If you cool it make sure to stir it well before you serve.
You can also add whipped cream and shaved milk chocolate before serving hot and also adding vanilla bean is great as well. Marsh mellows are great also.
A great snack with your hot chocolate is ginger snap cookies, the two go together very well.
Try it, I know you will love it!
Voted as best: bbrookin
Ginger snap cookies? Must try it! Thanks for the recipe - and I will try it with coffee!
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This is NOT an answer (I wish I could add a comment to the question): I will be giving a $2 tip to the best answer.
The best? I'm not sure about the best, but I use the steam wand of my Rancilio Silvia espresso machine to steam milk as I would for a latte, and then mix it with a hot chocolate powder, like Nestle.
The kids go nuts for it.
The kids go nuts for it.
Replace the milk in any cocoa recipe for sweetened condensed milk it spectacular it adds richness and flavor, also use semisweet nestles cocoa.
source(s):
my mom
my mom
Here is the recipe that was handed down from my mother (who is a witch!)
Gather ingredients on a full moon while milking a cow.
1/2 cup sugar
1/4 cup unsweetened cocoa powder
4 cups milk
3/4 teaspoon vanilla extract
1. Mix cocoa, sugar, and one cup of the milk in a saucepan. Over medium heat, stir constantly until the mixture boils.
2. Slowly stir in the rest of the milk and heat, but do not boil.
3. Remove from heat and add vanilla. Mix well and enjoy!
4. Add marshmallows (in the shapes of toads or bones)
Makes 4 servings. (Only two if your mugs are as big as mine!)
If you can't wait for a full moon and don't have a cow to milk... it will still taste fantastic!
http://www.dianasdesserts.com/news/news2004-10/HotCocoaSpooks.jpg
Gather ingredients on a full moon while milking a cow.
1/2 cup sugar
1/4 cup unsweetened cocoa powder
4 cups milk
3/4 teaspoon vanilla extract
1. Mix cocoa, sugar, and one cup of the milk in a saucepan. Over medium heat, stir constantly until the mixture boils.
2. Slowly stir in the rest of the milk and heat, but do not boil.
3. Remove from heat and add vanilla. Mix well and enjoy!
4. Add marshmallows (in the shapes of toads or bones)
Makes 4 servings. (Only two if your mugs are as big as mine!)
If you can't wait for a full moon and don't have a cow to milk... it will still taste fantastic!
If you find a bunny drinking hot chocolate, I will give you an extra $1. (Why? Because most of your answers have bunnies in and your username and display picture do!)
Anyway, great answer - just what I am looking for! Mmmm....
Anyway, great answer - just what I am looking for! Mmmm....
mmmm. 1969 was a good year for hot cocoa! Does this count? lol
http://1.bp.blogspot.com/_qyhZ9_eXCHM/ScG303SCpYI/AAAAAAAAAK0/Hq3kNryUHY4/s400/Drunk+Bunny2.jpg
This rabbit drank a whole hot cocoa so he/she could sit in the mug!
http://2.bp.blogspot.com/_9DNUrwye_os/RsE_JeldvMI/AAAAAAAACYI/Nq54MSsjCHE/s400/bunny-mug-thumb.jpg
If you squint your eyes... it almost looks like he's drinking the hot cocoa!
http://imagecache01a.allposters.com/images/pic/STFPOD/179819~Cup-of-Coffee-Easter-Biscuits-and-Plush-Bunny-Posters.jpg
That's good enough for me!!! Well done!
This is the recipe my Grandkids always want me to make, but we omit the vanilla extract, they do not like it. Hershey's Cocoa is a must. They love, love whipped cream, a lot of it! I try to get away with the Hershey's syrup in milk, but they say Grannie we want the one that you make with love in it!
Hot Cocoa
Ingredients:
* 1/2 cup sugar
* 1/4 cup HERSHEY'S Cocoa
* Dash salt
* 1/3 cup hot water
* 4 cups (1 qt.) milk
* 3/4 teaspoon vanilla extract
* Miniature marshmallows or sweetened whipped cream(optional)
Directions:
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2 Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.
VARIATIONS: Add one of the following with the vanilla extract:
SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.
CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.
SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.
COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
CANADIAN COCOA: 1/2 teaspoon maple extract.
MICROWAVE SINGLE SERVING: Coombine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.
Hot Cocoa
Ingredients:
* 1/2 cup sugar
* 1/4 cup HERSHEY'S Cocoa
* Dash salt
* 1/3 cup hot water
* 4 cups (1 qt.) milk
* 3/4 teaspoon vanilla extract
* Miniature marshmallows or sweetened whipped cream(optional)
Directions:
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2 Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.
VARIATIONS: Add one of the following with the vanilla extract:
SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.
CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.
SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.
COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
CANADIAN COCOA: 1/2 teaspoon maple extract.
MICROWAVE SINGLE SERVING: Coombine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.
Mmmm! Great photos and a great recipe! Thanks!
I prefer hot chocolate over hot cocoa. Many people don't realize there is a difference. Hot cocoa is made from cocoa powder, which can have an acid flavor. Hot chocolate is made from actual chocolate.
This is how it is done in Paris and Belgium, and for those lucky enough to be close, at Claude's in St. Augustine, Florida:
I start with the best chocolate bar I can find and afford. For me, this would either Scharffen Berger, Vahlrohna (both available at Trader Joe's for me) or Endangered Species. All are the European style with a nice, deep, complex flavor.
Melt the chocolate, either in a double boiler or in the microwave.
Whip some cream. The better cream you use, the better this will taste.
http://whatscookingamerica.net/Foto4/MeltingChocolate.jpg
While that's going, heat whole milk to just under the boiling point. I use almost half and half, high-cream content milk. Some chefs use creme fraiche, but that's a little thick for my tastes. For every 6 oz. of chocolate, stir three tablespoons of milk into the melted chocolate.
To serve, pour some of the chocolate into a cup, and then add hot milk/ creme fraiche and stir. Top with whipped cream. Serve with the rest of the melted chocolate and hot milk in separate pitchers, with the whipped cream on the side.
The fun thing about this is you can use all kinds of chocolate bars and get all kinds of flavors.
http://parisdaily.hi-fipop.com/angelinaschocolateincup.jpg
This is how it is done in Paris and Belgium, and for those lucky enough to be close, at Claude's in St. Augustine, Florida:
I start with the best chocolate bar I can find and afford. For me, this would either Scharffen Berger, Vahlrohna (both available at Trader Joe's for me) or Endangered Species. All are the European style with a nice, deep, complex flavor.
Melt the chocolate, either in a double boiler or in the microwave.
Whip some cream. The better cream you use, the better this will taste.
While that's going, heat whole milk to just under the boiling point. I use almost half and half, high-cream content milk. Some chefs use creme fraiche, but that's a little thick for my tastes. For every 6 oz. of chocolate, stir three tablespoons of milk into the melted chocolate.
To serve, pour some of the chocolate into a cup, and then add hot milk/ creme fraiche and stir. Top with whipped cream. Serve with the rest of the melted chocolate and hot milk in separate pitchers, with the whipped cream on the side.
The fun thing about this is you can use all kinds of chocolate bars and get all kinds of flavors.
The best hot chocolate that I have ever had was made with heavy cream, it was heavenly thick and chocolatey! Skip the milk and go for something sweeter and thicker :-)
This is the absolute best recipe for hot cocoa I have ever had! Enjoy!!
INGREDIENTS (Nutrition)
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
DIRECTIONS
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
INGREDIENTS (Nutrition)
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
DIRECTIONS
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
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