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Hot Chocolate/Cocoa

post #1 of 24
11/9/10 at 10:13pm
Thread Starter 
How do you do it?

I start with Hershey's Cocoa Powder (unsweetened), milk and whatever sugar I have lying around the house. I was never a huge fan of Marshmallows.
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post #2 of 24
11/9/10 at 10:56pm
Cocoa powder, mixed with warm milk. I also add some vanilla and a bit of sugar.
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post #3 of 24
11/9/10 at 11:01pm
Not a fan of marshmallows, but I always make with unsweetened cocoa. The packaged stuff is almost universally terrible, and you can't adjust the level of sweetness. I also prefer to use "raw" or unbleached cane sugar. Also, vodka.
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post #4 of 24
11/9/10 at 11:06pm
I use one of those Godiva powdered canisters and top it off with whipped cream.
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post #5 of 24
11/9/10 at 11:14pm
Quote:
Originally Posted by dawit View Post
Cocoa powder, mixed with warm milk. I also add some vanilla and a bit of sugar.

And a pinch of salt. Really brings out the flavor.
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post #6 of 24
11/9/10 at 11:46pm
Abuelita or other cinnamon/cocoa bars.
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post #7 of 24
11/9/10 at 11:53pm
I like mine Spanish style- thick and rich, with a couple of churros on the side.
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post #8 of 24
11/10/10 at 2:20am
Quote:
Originally Posted by acidboy View Post
I like mine Spanish style- thick and rich, with a couple of churros on the side.

Hell yes. Me luvs them Churros.
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post #9 of 24
11/10/10 at 2:35am
Warm half/half (about two T) in a saucepan. Add shaved chocolate, stirring constantly to melt. Stream in milk when chocolate is fully melted, and then sugar if your chocolate is very dark. Add dash Sri Lankan true cinnamon (not cassia, which is too assertive), the smallest dash of salt, and a half-shot of brandy. Because you control the chocolate concentration, it can be as thick and creamy as espresso, or thin as Hershey's and milk. ~ H
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post #10 of 24
11/10/10 at 2:54am
ovaltine/milk/microwave/philistine
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post #11 of 24
11/10/10 at 11:58am
Quote:
Originally Posted by acidboy View Post
I like mine Spanish style- thick and rich, with a couple of chicas at my side.

Fixed for me.
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post #12 of 24
11/10/10 at 2:10pm
my local supermarket (wegmans) has vahlrona and schaffenberger. shave half a bar into a double boiler with some whole milk and add some cinnamon (or even a toasted cinnamon stick) and mmmm soo good
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post #13 of 24
11/10/10 at 3:05pm
I blend 8 oz semi-sweet chocolate and 1/2 cup sugar into a powder, add 2 cups of boiling milk, and blend some more. It's the first step of my chocolate ice cream recipe, but it works fine as a hot chocolate.
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post #14 of 24
11/10/10 at 4:30pm
The Ghirardelli mix tastes fantastic but its got a shit ton of sugar in it. Probably why it tastes so good.
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post #15 of 24
11/10/10 at 4:34pm
Quote:
Originally Posted by Huntsman View Post
Warm half/half (about two T) in a saucepan. Add shaved chocolate, stirring constantly to melt. Stream in milk when chocolate is fully melted, and then sugar if your chocolate is very dark. Add dash Sri Lankan true cinnamon (not cassia, which is too assertive), the smallest dash of salt, and a half-shot of brandy.

Because you control the chocolate concentration, it can be as thick and creamy as espresso, or thin as Hershey's and milk.

~ H
This sounds good, but like too much work.
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