The Best Hot Chocolate Of All Time (4 ways) www.youtube.com 5 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. For the instant hot chocolate, combine 2.5 tablespoons (20 grams) of hot chocolate mix with 1 cup (236 milliliters) of hot milk and stir. 2. Add marshmallows. 3. For single-serving hot chocolate, combine 1 cup (236 milliliters) of whole milk, 1 tablespoon (18 grams) of heavy cream, 1/4 teaspoon (2 grams) of vanilla extract, 1.5 tablespoons (18 grams) of brown sugar, and 2 tablespoons (13 grams) of unsweetened cocoa powder in a saucepan. 4. Place the saucepan on medium heat, stirring occasionally until hot and dissolved. 5. Serve with marshmallows or whipped cream, and dust with cocoa powder. 6. For Italian hot chocolate, combine 4 ounces of finely chopped dark chocolate with a splash of whole milk in a saucepan. 7. Add 2 tablespoons (30 grams) of granulated sugar and 1 tablespoon (6 grams) of cocoa powder. 8. Stir until melted. 9. Add the rest of your milk slowly while whisking constantly. 10. Continue heating and whisking until thick. 11. Pour into a mug with whipped cream and dust with cocoa powder. 12. For Mexican hot chocolate, char one side of a cinnamon stick under a broiler. 13. In a small saucepan, combine 8 ounces (226 grams) of finely chopped dark chocolate (70% cocoa), 1.5 tablespoons (18 grams) of brown sugar, half a vanilla bean pod scraped of its seeds plus the pod itself, the charred cinnamon stick, the chili, and a small pinch of salt. 14. Add 1.5 cups (354 milliliters) of whole milk. 15. Heat and stir until hot and steamy and chocolate is melted. 16. Let it steep for 10 minutes. 17. Remove vanilla bean pods and cinnamon stick. 18. Blend the mixture in a blender on high speed until smooth. 19. Pour through a fine mesh strainer and enjoy with toppings of choice. 1. For the instant hot chocolate, combine 2.5 tablespoons (20 grams) of hot chocolate mix with 1 cup (236 milliliters) of hot milk and stir. 2. Add marshmallows. 3. For single-serving hot chocolate, combine 1 cup (236 milliliters) of whole milk, 1 tablespoon (18 grams) of heavy cream, 1/4 teaspoon (2 grams) of vanilla extract, 1.5 tablespoons (18 grams) of brown sugar, and 2 tablespoons (13 grams) of unsweetened cocoa powder in a saucepan. 4. Place the saucepan on medium heat, stirring occasionally until hot and dissolved. 5. Serve with marshmallows or whipped cream, and dust with cocoa powder. 6. For Italian hot chocolate, combine 4 ounces of finely chopped dark chocolate with a splash of whole milk in a saucepan. 7. Add 2 tablespoons (30 grams) of granulated sugar and 1 tablespoon (6 grams) of cocoa powder. 8. Stir until melted. 9. Add the rest of your milk slowly while whisking constantly. 10. Continue heating and whisking until thick. 11. Pour into a mug with whipped cream and dust with cocoa powder. 12. For Mexican hot chocolate, char one side of a cinnamon stick under a broiler. 13. In a small saucepan, combine 8 ounces (226 grams) of finely chopped dark chocolate (70% cocoa), 1.5 tablespoons (18 grams) of brown sugar, half a vanilla bean pod scraped of its seeds plus the pod itself, the charred cinnamon stick, the chili, and a small pinch of salt. 14. Add 1.5 cups (354 milliliters) of whole milk. 15. Heat and stir until hot and steamy and chocolate is melted. 16. Let it steep for 10 minutes. 17. Remove vanilla bean pods and cinnamon stick. 18. Blend the mixture in a blender on high speed until smooth. 19. Pour through a fine mesh strainer and enjoy with toppings of choice. Add Direction Ingredients 2.5 tablespoons hot chocolate mix 20 grams hot chocolate mix 1 cup hot milk 236 milliliters hot milk 2 marshmallows 1 cup whole milk 236 milliliters whole milk 1 tablespoon heavy cream 18 grams heavy cream 0.2 teaspoon vanilla extract 2 grams vanilla extract 1.5 tablespoons brown sugar 18 grams brown sugar 2 tablespoons unsweetened cocoa powder 13 grams unsweetened cocoa powder 1.5 cups whole milk 354 milliliters whole milk 4 ounces dark chocolate 8 ounces dark chocolate 226 grams dark chocolate 2 tablespoons granulated sugar 30 grams granulated sugar 1 tablespoon cocoa powder 6 grams cocoa powder 1 tablespoon cornstarch 9 grams cornstarch 1 cinnamon stick 1 dried chili 1 pinch salt 0.5 vanilla bean pod - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment saucepan whisk blender fine mesh strainer mug Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
