Anyone have any good hot chocolate recipes?

After enjoying a cup of hot chocolate not too long ago from Barnies that was to die for, I’m thinking I’d like to make my hot chocolate from scratch this year. Gone are the little packets of cocoa powder with little dry marshmellows. I want something made with real chocolate, seasonings, milk, and a can of whipped cream.

I want to know how to make the best cup of hot chocolate known to man this holiday season. What do ya’ll got?

I have made a mix for gifts for Christmas, but it was a powdered one and you didn’t want that. For regular hot chocolate (milk and melted chocolate), you have to use very very good quality semisweet chocolate - Hershey’s isn’t going to do it. :slight_smile: And I add a little bit of vanilla extract too. Oh, and use whole milk. And when it’s hot, whisk it till it’s frothy.

Here’s Martha Stewarts (the boy child loves this - it’s the one he always asks for):

* 4 cups milk
* 1 cinnamon stick, 6 sprigs fresh mint, or 2 split vanilla bean (optional I use a teaspoon of vanilla extract)
* 10 ounces semisweet or milk chocolate, cut into small pieces
* Whipped cream, for serving (optional)
* Chocolate shavings (optional)

Directions

Heat milk to scalding in a medium saucepan. Add cinnamon, mint, or vanilla, if desired. Let steep 10 minutes. Remove saucepan from heat; strain, and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with a dollop of whipped cream garnished with chocolate shavings, if desired.

Thank you kind lady! That sounds most ideal. Question:

I won’t be serving it immedietly. I’m making it at home and then bringing it with me in a thermos to an outdoors screening of Miracle on 31st Street tonight. Will this be ok, or does it not sit well?

And while I didn’t buy Hershey’s brand chocolate (never did like their brand), I didn’t go to an imported chocolates store either. I bought one of the more expensive ($2.00) bags of semisweet (bittersweet maybe? Does it make a difference?) chocolate. Is this one of those cases where having an inferior ingredient makes or breaks a recipe, or will it just not be as good?

We were talking in another thread about chocolates enjoyed by other cultures - I mentioned how good champurrado is, which is a hot Mexican chocolate drink thickened with masa. Here’s a recipe - the one I’ve done is a little different, this is Rick Bayless’ from his website. Actually I think the one I’ve done was his too, but from a book and the process was slightly different.

2/3 cup powdered masa harina (available near the flour in the grocery store) mixed with 1/2 cup water

1 1/4 cup (or 6 ounces) chopped Mexican chocolate - you don’t HAVE to use Mexican chocolate, but it really does make a difference. I like the Ibarra brand.

3 1/2 cups milk

2/3 cups sugar - I prefer the Mexican dark sugar cones, or I’ve seen recipes that if you’re using white sugar you should add some molasses. I’m sure white sugar is fine, though - if you’re going to get something special, get the Mexican chocolate

Combine masa with chocolate and 3 cups water in a blender. Blend until smooth. Strain into a medium saucepan, add milk and sugar, and set over medium heat. Stir or whisk constantly - there’s a Mexican whisk for this that’s pretty cool, if you really want to get your ethnic groove on. It should thicken and come to a simmer, 10 minutes or so. You should serve it at about the consistency of heavy cream - if you have to, thin it down with some milk or water.

Well, that sounds like fun!! It should be ok in a thermos - I’d just shake it up real good before pouring it. As to the chocolate, the medium expensive semi-sweet should be fine I would think - as in all things, the better the ingredients, the better it tastes, but I use Ghirardelli semi-sweet chips and it’s always good as far as my kid tells me and they are about middle of the road expensive. If you’re using bittersweet (versus semi-sweet) chocolate, taste it first - if it needs some sugar, just add a little.