Impeccable hot chocolate in 4 steps

Welcome to Paulina Kitchen! If there is something that does not fail when the cold arrives, it is a good hot chocolatethick and creamy.

But be careful, we don’t talk about the typical hot chocolate Commercial and full of unhealthy ingredients, no sir.

Here we come to throw data from the good with a Hot chocolate recipe homedone as in the grandmother’s house, but with some modern secrets that give it an irresistible touch.

Today we are going to see everything necessary to make your own hot chocolateor with bar chocolate and achieve that thick texture that likes so much, without undesirable lumps and with what we have at home. Nothing to spend a fortune. Pass and see!

About hot chocolate

He hot chocolate It is more than a drink: it is a tradition, a pampering, a perfect plan. It accompanies us in the afternoons of movies, long talks, snacks with wet cakes, Like apple cake, or with some churros crispy On a winter Sunday.

This tradition comes from pre -Columbian civilizations, which used the Cocoa powder In ritual infusions. Then, the Europeans adapted it, softened it with milk and sugarand so this modern elixir that we all love was born.

Today we have versions for all tastes: from the classic thick hot chocolate that is taken with spoon, through the beloved “Argentine submarine”in which a chocolate bar is immersed (literal) in hot milk; to the lightest hot chocolate with powdered cocoa, which accompanies the toasted At breakfast.

Features of the best homemade hot chocolate

• Creamy texture: If there is something that defines a good chocolate is that creaminess that hugs you from the inside. And that is achieved with a small trick, which we are going to tell you later.
• Intense flavor to cacao: To feel the true taste of chocolate, quality ingredients must be used. It is important to use a good Cup chocolate or a good cocoa powder.
• Absolute versatility: It can be done with whole milk, skim or vegetable (Almond milk, oatmeal, coconut). Each version has its charm.
• Aromas that fall in love: A touch of cinnamon or vanilla You can completely transform the experience. It is recommended to use in moderation, but with love.
• Ideal to accompany: Con medialunaschurros, sweet bread, toast, what they have at hand. He hot chocolate It is generous and gets along with everything.
• Easy to prepare: In less than 10 minuteswe can have a drink worthy of Parisian confectionery. Without excuses.

Chocolate tricks to get the best hot chocolate

• Achieve thicker hot chocolate: The secret is in adding a teaspoon of cornstarch (cornstarch) dissolved in a little cold milk before taking everything to the fire. That gives body without altering the taste. Cooking over low heat and stirring is key.
• Hot chocolate with powdered cocoa: The important thing is that it is Pure powder cocoawithout sugar or rare additives. It mixes with sugar, a little water or milk, and cooked the same as with bar chocolate.
• Hot chocolate with water instead of milk: It can be done although it will be lighter. Ideal for those who seek a lighter version or do not tolerate milk. You can also use half water and half vegetable milk to achieve a balance.
• Chocolate in bar vs. Cocoa powder: They both serve, but give different results. Chocolate in a cup bar usually has more cocoa fat, which brings more creaminess. Cocoa powder, on the other hand, allows you to better adjust sweetness and thickness. You can also use a mixture of both.
• Avoid lumps: Dissolve cocoa powder or grated chocolate in a part of cold milk. Then, heat stirring constantly with wooden or whipper spoon. Nothing to leave it alone in the fire.
• Spices to add to hot chocolate: In addition to the classic cinnamon or the infallible essence of vanilla, it can be tested with cardamom, nutmeg, pink pepper or even a touch of Chile for the brave. Experimentation is worth!

7 final tips for spectacular hot chocolate

1. Do not boil: Once the boil breaks, hot chocolate loses part of its texture and aroma. Low fire and affection, always.
2. Good -to -use: Antiating and with a thick bottom to prevent hot chocolate from sticking.
3. The starch is your friend: The cornstarch well dissolved in cold milk helps achieve a thick hot chocolate.
4. Sweeten to taste: Common sugar, mascabo, honey or stevia can be used. Always try and adjust, less is more.
5. GROUND THE BAR Chocolate: Thus it melts easier and a hot chocolate With a more uniform texture and No lumps.
6. Vegetable milk: Con coconut milk It is incredible. Creamy, soft, and with a delicious exotic taste.
7. Decorate without shame: A little whipped creamsome marshmaking, cinnamon powder or orange zest. It is taken with your eyes too.

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Hot chocolate recipe

Preparation time: 10 minutes

Yield: 2 generous cups

Ingredients

• 500 ml of whole, skim or vegetable milk (preferably a creamy vegetable milk such as coconut or almonds)
• 100 g de Cup chocolate o chocolate in grated bar (Alternative: 2 tablespoons full of cocoa powder)
• 2 tbsp. of sugar (adjust to taste)
• 1 CDITA cornstarch dissolved in a splash of milk or cold water (Optional, to thicken)
• 1 CDITA. on Vanilla essence or a twig of cinnamon

How to make hot chocolate step by step

1. In a molite, heat the milk with the cinnamon sprig or the essence of vanilla, over low heat.
2. Incorporate grated chocolate (or cocoa powder) and stir constantly until it melts completely and integrated well.
3. Add the sugar and, if a thicker drink is desired, incorporate the cornstarch dissolved in milk or cold water. Keep stirring without stopping to avoid lumps.
4. Cook for 2 to 4 minutes or until thickens, without letting it boil.
5. Remove from heat and let stand 1 to 2 minutes before serving.