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Hot cocoa (or hot chocolate) has to be one of those drinks (or food recipes in general) that everyone does a little differently. Some people just buy the packages at the supermarket and just add some hot water. Some make those brands with milk. Some make it with milk and add their own special touch, like adding bits of real chocolate or a pinch of cinnamon. Some add marshmallows, some don't. I don't think any two people make it the same exact way.
I'll admit that I don't go overboard in my hot cocoa-making. I usually use Swiss Miss or Ghirardelli and add it to some milk that I have in a pan (make sure you stir it a lot so it doesn't burn, and don't bring it to a boil!). But Tyler Florence has his own hot cocoa recipe that I'm going to have to try. I've been looking for a more creative way to make it, and this seems interesting.
3/4 cup of powdered milk
1/2 tsp ground cinnamon
3/4 cup of sugar
1/2 cup of cocoa powder
4 oz. bittersweet chocolate
marshmallows
Combine the powdered milk, cinnamon, sugar, and cocoa powder into a bowl and mix well. Chop up chocolate into small, chunky pieces. Mix well and put in an airtight container. To make the hot cocoa, add one cup of hot water and a 1/2 cup of the mix. Heat in a small pan, whisking a lot, about seven minutes (again, do not boil!). Pour into cups and stir a bit to break up chocolate.
As for those marshmallows, the link above has the recipe for those too, but Nicole's recipe is already on our site. Personally, I'm not even going to attempt the marshmallows. I'm sure they're great, but I'll stick with the packaged marshmallows, or some Fluff!
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12-05-2006 @5:22PM bdw said... I start by nuking some water till it's hot; while it's heating throw some packaged real chocolate morsels, usually Guittard or Ghirardelli, into the blender, and powder for a few seconds. When the water is hot, throw it in and liquify, then add evaporated or sweetened condensed milk, a pinch of salt, and a bit of rum, ouzo, bourbon, or brandy, and blend again for a few seconds until nice and frothy I don't like powdered cocoa or milk, and think a small amount of alcohol is much better than marshmallows. Of course, we don't have kids, and when we have them over we don't add the booze.
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12-05-2006 @5:09PM plumpy said... I've been using this recipe for Spiced Hot Chocolate from Bon Appétit. It's very good!
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12-05-2006 @5:17PM ryan said... I much prefer making it with milk and chocolate syrup, however we just have the packets at work. So I just make it with the water+packet then add some coffee creamer to the mix to give it that 'milky' taste.
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12-05-2006 @5:09PM plumpy said... Arg, this one:
http://www.epicurious.com/drinking/drink_views/views/201248
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12-05-2006 @8:08PM Ashamed but sated said... I'm ashamed to admit that I have a "Cocomotion" machine, which goes against my theory that any machine added to my kitchen should have more than one function. What can I say? It was a gift from my mother. But dang, if it doesn't make the BEST hot chocolate!
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12-05-2006 @10:19PM Stephanie said... I'm a convert to the microwave recipe on the side of the Hershey's cocoa container: put 2 T cocoa and 2 T sugar in a mug, separately heat 1 c milk in the microwave, add hot milk to mug slowly, stirring. Add 1/2 t vanilla. Even with the suggested amount of sugar, it's not too sweet and I *love* not having to wash a pot every time I want a cup.
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12-05-2006 @10:27PM Dalvenjah FoxFire said... I haven't tried to make my own yet, but this is the hot cocoa I'd try to emulate:
https://secure1.nexternal.com/shared/StoreFront/default.asp?CS=chuao&BusType=BtoC&CategoryID=9&Target=products.asp
(sorry for the long URL). Chuao makes my most favoritest hot chocolate ever; they also serve this mix in an espresso mocha and chocolate milk in their stores in San Diego. I never knew hot chocolate could have layers of flavor before this.
Not super cheap, but really yummy, and worth at least a try.
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12-06-2006 @6:44AM Chris said... I was given this stuff as a gift, and what can I say? Wow! Definitely not a before bed drink, it has a bitter flavour and a real chilli kick, that is initially intense but doesn't linger unpleasantly. Very refreshing, and it tastes delicious - one for fans of hot drinks (in both senses of the word!)
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12-06-2006 @6:01AM Brenda said... Stephanie: that was always my standby (or replacing some of the sugar with Baileys)!
I recently bought a jar of Green & Black's organic hot chocolate on a whim and it's my new favourite thing ever. Add chocolate granules, heat in microwave, drink.
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12-07-2006 @3:50AM Chris said... The link didn't appear... here it is!
http://www.montezumas.co.uk/drinking/showitem.asp?&r=8&g=54&i=813&pg=1
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12-06-2006 @9:52AM megsie8543 said... we made tyler's recipe on saturday and found that a full 1/2 of the mix with the water was just TOO much mix and not enough water. we also liked it mixed with a little milk. the marshmallows turned out really dense and bouncy, and they melted really well in the hot cocoa. i would reduce the amount of gelatin in the recipe and increase the whipping time to make them a little lighter. enjoy!
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12-06-2006 @3:52PM Mary Sue said... I use either Ibarra Chocolate or Abuelita Chocolate. You go to the Mexican Food aisle, pick up the octagonal box, and stuff about half a cake (four wedges) in for every cup of milk.
It's already got everything in your recipe in the cake. Except marshmallows
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12-11-2006 @7:51PM megan said... I was looking for the recipe for the Tyler florence hot chocolate and marshmallow recipe. I can not get it to appear on foodtv.com for some reason. Does anyone have it? I would love to make it.
Thank you,
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12-15-2006 @12:22PM Laura said... On Traveler's Lunchbox, there's a fantastic recipe for hot chocolate based on a ganache:
http://www.travelerslunchbox.com/journal/2005/10/18/comfort-by-the-cup.html
Comes complete with some fabulous food porn. ;-)
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