By Niveditha Kalyanaraman
December 13th, 2023
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Coming in from out of the cold — whether you’ve been shopping, doing yard work or just playing with the kids — is the best excuse to whip up a batch of hot chocolate. For such a simple treat, however, it can be surprisingly tricky to master the technique of making perfectly smooth, silky hot chocolate. From clumpy cocoa powder to overly scalded milk, there are plenty of ways that homemade hot chocolate can fall short of coffee-shop-quality. Here are 5 tips to keep in mind while making hot chocolate.
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No matter what type of milk, chocolate and garnishes you desire, look to local brands for superior quality. Local farms provide the freshest dairy, and candy shops and specialty markets have artisan marshmallows, extracts and cocoa. These little tweaks and upgrades can really make a noticeable difference in your cup.
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One easy way to take your hot cocoa to the next level is to make flavored whipped cream! For an extra pro look, scoop it into a pastry bag fitted with a wide tip and pipe pretty swirls onto your cup.
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The higher the fat content in milk, the creamier the hot chocolate will taste. Then, you’ve got to pay attention to temperature, too. For hot milk-based drinks, 140ºF is ideal, while 160ºF is best for extra-hot or to ensure that drinks maintain their temperature if they’re being transported. Slow, even heating ensures the milk won’t scald, so whisk often and don’t rush the process.
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If you’re looking for creamy foam, there are a few ways to try. It’s important to heat and froth your milk before you add any other ingredients to get the most consistent and delicious results. Once your milk is at your desired temperature and texture, pour a little over the mix-ins, whisk vigorously until combined and top with remaining milk. This helps create a smooth drink and preserves the foam.
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The best way to incorporate ingredients into warm milk is with a whisk (not a fork or spoon!). Be sure to choose a whisk that is sized for the volume you’re working with, and whisk vigorously, especially to ensure chocolate melts evenly and doesn’t clump.
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