Winters and Hot Chocolate…A Match Made in Heaven

One can’t contemplate winters without steaming hot chocolate 

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 in our woollies with our favourite book and a mug of piping hot chocolate.

Foodism brings you a peep into this humble but extremely popular winter beverage…

Pluses of Hot Chocolate

1. Primarily it’s hot and truly warms you up on a chilly day
2. The sinfully delicious taste and feel of drinking hot chocolate is absolutely exquisite owing to its - thick, silky and rich flavour
3. Medical studies on dark and hot chocolate evince that it –
   1. Increases the microcirculation in your skin, warming you 
   2. The myriad of chemical compounds contained in chocolate trigger the brain to release endorphins that induce a feeling of calmness
   3. Is a source of natural energy owing to the plethora of minerals, vitamins and biochemical compounds and the cocoa butter that it has 

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.”

Today albeit instant hot chocolate is omnipresent; yet the tradition of drinking thicker, richer and less sweet chocolate is back en vogue. Spicy and flavoured hot chocolates, which use very high quality chocolate as a base, are fast gaining popularity.

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 difference in Spain is that they serve it with crispy fried churros. ‘Chocolate caliente’ as it is termed in Spanish comprises of little bars of chocolate dropped into hot, steamy milk where they sink like a submarine. The hot milk melts the chocolate which is then stirred to make a tasty, sweet, belly-warming mixture!

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. And hold your breath, Mexicans also add ‘masa harina’ to thicken the drink — the same corn-based dough Mexicans use to make tortillas for tacos!

Belgium 

Here, dark and milk chocolates are carefully stirred in until melted. 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 is added to the milk; and the beverage is served cold, as 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! Unbelievable, isn’t it!

France 

Hot chocolate from this lover’s paradise is so intense (more akin to melted fudge or a pourable ganache) that we guarantee that you’ll 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 hot chocolate look to local brands for superior quality. 

Whipped Cream

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

• Combine one cup of cold heavy cream, two tablespoons of granulated sugar, and half teaspoon 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 the base of your beverage is milk 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 –

• 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 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. Divide the mix-ins evenly among the serving mugs, and pour about an inch of steamed milk 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. Completely submerge the head of the blender 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 truly an ‘owner’s pride and neighbour’s envy’!