Pour a cup of milk (conditionally 200 ml) or cream into a small saucepan, pour cocoa (8 tablespoons with a slide) into it and stir well. From my experience, I can say that if you add cocoa to hot milk, it is very difficult to get rid of lumps. Put the pan on the fire and stir constantly. When the milk starts to boil, add sugar to taste. If you want thicker chocolate — add a little more cocoa, if on the contrary, then pour in milk. You can add your favorite spices or hot pepper — you will get hot chocolate in Mexican style.
The most important thing in this recipe is to find good cocoa! Otherwise, nothing sensible will work. If it so happened that you were not sure of the quality, cooked and the chocolate turned out not quite chocolate, this is fixable. Everything is fixed with the help of melted dark chocolate. Add at your discretion.
Ingredients: 1 liter of milk, 200 g of dark chocolate, 100 g of milk chocolate, 1/2 teaspoon of ground cinnamon and a pinch of salt.
Preparation
Heat one third of the milk, add crushed chocolate there and stir until completely dissolved. Then add the remaining milk to the mixture, continue to heat until the mixture is hot enough, and at the end add cinnamon and salt.
Before serving, mix everything well again so that the hot chocolate turns out homogeneous and smooth.
Ingredients: 2 cups of milk, 50 g of dark chocolate, 1 fresh chili pepper, 1 teaspoon of honey, 1 teaspoon of ground cinnamon, a pinch of ginger, a pinch of vanilla and a little sea salt if desired.
Preparation
Cut the chili pepper in half and take out the seeds from there. Add pepper and spices to the milk and heat it up. Separately, melt the dark chocolate in the microwave. When the milk has warmed up, take out the chili pepper and add the melted chocolate and a teaspoon of honey. Keep the chocolate on the fire until it thickens to the desired consistency.
If you want it thicker, you can add a pinch of corn starch or a little cocoa.
Ingredients: 1 1/2 cups of milk, 3 tablespoons with a slide of dark chocolate, 2 tablespoons with a slide of white chocolate.
White chocolate has a not very pleasant property — it burns very quickly. So when you melt it in the microwave or in a steam bath, be very careful.
Preparation boils down to just four simple steps: preheat the milk over low heat, melt the chocolate in the microwave, add it to the hot milk and mix it gently so that the drink turns out homogeneous.
When serving, you can decorate with whipped cream or marshmallow slices.
