Before you chop your chocolate in the food processor, chill it in the fridge. Room temperature chocolate will start to melt and be a little mushy and you want it to be firm when you drop it in the pot of hot milk. Chop it in five-second bursts until it’s evenly chopped. This will prevent scorching later.
2. Use Cream Instead Of Milk
For a thicker beverage, use cream instead of milk. Just remember, you may want to add a dash of water to keep it from being too thick. And the creamier your mixture, the more often you will need to stir your pot!
3. Remove From Heat Before It Starts Boiling
Whether you use milk or cream, remove the pot from the burner as soon as it’s thoroughly heated. Never, ever allow it to reach the point of boiling. This will alter the flavor and the texture of your hot chocolate.
4. Add Vanilla
Adding a teaspoon of vanilla to your mixture will give it a pop of unexpected flavor! Anyone who drinks it will wonder what you did, but don’t give the secret away! That’s the secret to being a good cook, keep them guessing!
5. Rest Your Hot Chocolate
After you make your yummy drink, give it a rest! Allow it to cool down completely for at least 10 minutes. This allows it flavor to develop more fully. Then return it to the burner on medium low heat and bring it to a simmer.
6. Whisk It
Whisk your hot chocolate lightly and rapidly with a whisk until the surface is covered in foam. This allows the drink to be lighter and airier and creamier. It tastes so divine!
7. Garnish Your Chocolate Drink
Don’t forget to garnish! Add whipped cream, peppermint, cinnamon sticks, melted caramel, mini-marshmallows or any other topping of your choice. Then all you need is a warm blanket, a good book, and a few moments to relax and enjoy!
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