How to Make Hot Chocolate for Cold Weather
This hot chocolate or hot cocoa recipe requires few ingredients but nevertheless has an irresistibly rich flavor.
This hot chocolate is decadently rich and creamy without using any heavy cream or sweetened condensed milk and cuts on calories without compromising the flavor.
Use dark cocoa powder or Dutch cocoa powder if you prefer rich hot chocolate. Start with a third of a cup and add more as necessary. Using dark cocoa powder, I find 1/2 cup to be plenty rich, but please modify it to your preferences. Use light-colored cocoa powder and make the necessary adjustments if you like a milder hot chocolate.
The best hot chocolate must have evaporated milk because it enhances the flavor. Due to the evaporated milk, this hot chocolate has the flavor of a gallon of heavy cream or vanilla ice cream
You can add marshmallows, freshly whipped cream, and a generous amount of chopped dark chocolate to your hot chocolate as toppings.
3 cups full-fat milk
1/3 cup unsweetened cocoa powder
1/3 cup sugar or a natural granulated sweetener
375ml evaporated milk
Over medium heat, combine the sugar, milk, and cocoa powder in a medium-sized pot.
Bring the milk to a simmer after the cocoa powder has dissolved and the other ingredients have mixed. Reduce heat, then steam for a further five minutes.
Stir in the evaporated milk and allow it to heat through the cocoa milk for a further 2 minutes, and serve.
Serve right away and sprinkle with your preferred toppings, such as marshmallows, whipped cream, chopped chocolate, or crushed candy canes.