Hot Chocolate - A Winter Must Have 

One can’t contemplate winters without a cup of steaming hot chocolate warming their fingers. 

Few beverages are as engrained in our memory like hot chocolate. It brings to mind chilly days of winter, snuggling up in an arm chair sunk into our woollens curled up with our favourite book and a mug of piping hot chocolate.

If chocolate is our go-to feel-good indulgence, hot chocolate is definitely a rung or two higher, especially on cold winter nights. The thick, silken mouth-feel of hot chocolate is incomparable. Studies have gone to show that dark hot chocolate increases the microcirculation in your skin and makes you feel warmer. Moreover, the myriad endorphins released in the brain thanks to chocolate also help in making you feel calmer. As if that was not enough, dark chocolate serves as a natural source of energy thanks to the many minerals, vitamins and biochemical compounds. 

History of Hot Chocolate

Around 2000 BC, many Mesoamerican cultures began to experiment with making drinking chocolates. This early concoction was thick and spicy, lightly sweetened with honey and made with water. Then through the sixteenth to nineteenth century, Europeans added more sweetness – sugar and other spices like cinnamon and perfumes. With passing time, more sugar was added and the spices were stripped away until it arrived at its classic American incarnation: sugary sweet, thin and without much actual cocoa. 

In a letter to John Adams dated 1785, Thomas Jefferson wrote: “The superiority of [chocolate] both for health and nourishment will soon give it the same preference over tea and coffee in America which it has in Spain.”

In this day and age, instant hot chocolate has become increasingly commonplace. However, the tradition of drinking the thicker, richer and less sweet concoction is beginning to find more traction recently.

Hot Chocolate Around the World

Vienna 

Vienna offers an unbelievably dark, rich, and thick version which is the perfect choice for serious chocolate lovers.

Spain 

Both Spain and Italy like their hot chocolate as thick as pudding, the Spanish, however, prefer to have their hot chocolate with crunchy churros. ‘Chocolate caliente’ as it is termed in Spanish comprises of little bars of chocolate dropped into hot, steaming milk. The hot milk is then stirred vigorously to melt the chocolate to make the concoction we know and love!

Mexico

Hot chocolate here goes by the name of ‘Champurrado’; and is available in a variety of versions that include cinnamon, spicy chilli powder, nutmeg or star anise. Mexicans also add ‘masa harina’ to thicken the drink — interestingly this is the same corn-based dough they use to make tortillas for tacos!

Belgium 

Here, dark and milk chocolates are carefully stirred together in milk until they melt. A pinch of cinnamon is added for an earthy note and a dollop of whipped cream completes this blissful concoction. 

China

Cocoa powder, rock salt, condensed milk, whipped cream and cream cheese are added to the milk; and the beverage is served cold, much akin to a drinkable chocolate cheesecake.

Colombia 

Hot chocolate from this South American country comprises of cinnamon, cloves and vanilla; and is served with fresh, white, farmer’s cheese! Sounds pretty interesting, doesn’t it?

France 

Hot chocolate from this lover’s paradise is intense, and is closer to melted fudge or a pourable ganache, so much so that you may need a nap post consumption!

Expert Tips for Making the Best Hot Chocolate

Keep it Local

No matter what type of milk, chocolate and garnishes you intend to use, to whip up your favourite hot chocolate look to local brands for superior quality. However, if you prefer certain more exotic hot chocolate flavours, finding more prominent international manufacturers could be a good idea.  

Whipped Cream

Take your hot cocoa to the next level by adding hand-made, flavoured whipped cream! Here’s how –

• Combine one cup of cold heavy cream, two tablespoons of granulated sugar, and half a teaspoon of peppermint (or any flavour of your choice) extract in a cold mixing bowl 
• Beat on high until stiff peaks form for about one minute
• Scoop it into a pastry bag fitted with a wide tip and pipe pretty swirls onto your cup

Milk

Well, this is the base of your beverage so you can’t afford to overlook its significance, can you? Remember the higher the fat content in milk, the creamier the hot chocolate will taste. Moreover 140ºF is the ideal temperature for hot milk-based drinks. Recall the oft-quoted adage ‘slow and steady wins the race’ well apply that learning while heating the milk and ensure that the milk doesn’t scald by whisking it often and not rushing the process. Microwaving the milk will not allow you control over the temperature and the process of heating evenly.

Foaming

Here are some tips to provide you with creamy foam –

• It is crucial to ensure your milk is heated and frothed before any other ingredients are added to it in order to get the yummiest results. Once the milk is at the desired temperature and texture, pour a little over the mix-ins, whisk vigorously until blended and top with remaining milk. This helps create a smooth drink and preserves the foam.
• In case you have a home espresso machine, steam the milk before pouring over the chocolate to ensure a velvety smooth drink. Once done, you can share the mix among serving cups and top it off with a bit of milk (about an inch worth would do) into each mug. Whisk vigorously until ingredients are melted and incorporated, and top off with remaining steamed milk.
• Heat your milk to the desired temperature and transfer it to a tall, sturdy heat-proof container or pot. Dive in with the blender, ensuring the mix covers the blender’s head completely, and blend until frothy. Then pour over other ingredients and whisk to combine.
• Just pour heated milk into the French press about halfway, and pump vigorously until the desired frothiness is met.

Whisking

The whisk is your best support system in the entire hot chocolate preparation process. The best way to incorporate ingredients into warm milk is with a whisk; so ensure that you select a whisk that is sized for the volume you’re working with. Whisk vigorously, and make sure that chocolate melts evenly and doesn’t clump. 

A little bit of extra effort — and a commitment to quality, local ingredients — will ensure that your hot chocolate is the delicious evening delight that it is! If you want to share your own hot chocolate concoctions, sign up here and upload your recipes.