How to make the best homemade hot and lump chocolate

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

But be careful, we are not talking about the typical chocolate commercial and full of unhealthy ingredients, no sir.

Here we come to throw data from the good with a homemade hot chocolate recipe , made 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 chocolate with cocoa , or with bar chocolate and achieve that thick texture that you like so much, without undesirable lumps and with what we have at home. Nothing to spend a fortune. Pass and see!

About hot chocolate

Hot chocolate 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, such as apple cake , or with crispy churros on a winter Sunday.

This tradition comes from pre -Columbian civilizations, which used cocoa powder in ritual infusions. Then, the Europeans adapted it, softened with milk and sugar , and thus 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 a teaspoon, through the beloved "Argentine submarine" , in which a chocolate bar is submerged (literal) in hot milk; to the lightest chocolate hot with cocoa powder, which accompanies the toast 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 cocoa flavor : so that the true taste of chocolate feels, 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, skim or vegetable milk ( almond milk , oats, coconut). Each version has its charm.
• Aromas that fall in love : a touch of cinnamon or vanilla can completely transform the experience. It is recommended to use in moderation, but with love.
• Ideal to accompany : with croissants , churros, sweet bread , toast, what they have by hand. Hot chocolate is generous and gets along with everything.
• Easy to prepare : in less than 10 minutes , we can have a drink worthy of Parisian confectionery. Without excuses.

Chocolate tricks to get the best hot chocolate

• Achieve a thicker hot chocolate : the secret is in adding a teaspoon of cornstarch (corn starch) 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 cocoa , without 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 more light. 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: 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 well powdered cocoa 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 the hot chocolate: in addition to the classic cinnamon or the infallible vanilla essence, 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. Use a good pot : antiadherent and with a thick background to prevent hot chocolate from sticking.
3. The starch is your friend : the cornstarch well dissolved in cold milk helps to achieve a thick chocolate .
4. Sweeten to taste : You can use common sugar, mascabo, honey or stevia. Always try and adjust, less is more.
5. Grate the chocolate in bar : thus it melts easier and a hot chocolate with a more uniform texture without lumps .
6. Try vegetable milk : with coconut milk is incredible. Creamy, soft, and with a delicious exotic taste.
7. Decorate without shame : a little whipped cream , some marshmallow, cinnamon powder or orange zest. It is taken with your eyes too.
   

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Hot chocolate recipe

Preparation time : 10 minutes

Yields: 2 generous cups

Ingredients

• 500 ml of whole, skim or vegetable milk (preferably a creamy vegetable milk such as coconut or almonds)
• 100 g of chocolate for cup or chocolate in grated bar ( alternative: 2 tablespoons full of powdered cocoa )
• 2 tbsp. of sugar (adjust to taste)
• maicena cdita dissolved in a splash of milk or cold water ( optional, to thick )
• 1 cdita. of vanilla essence or a spine 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.