Comments on: Hot Chocolate Recommendations?

Question: Hot Chocolate Recommendations?

cschneid — Tue, 10 Oct 2006 22:21:57 -0800

Can you recommend me a good brand of hot chocolate?

I don't drink that much of it, but now that it's starting to get cold here in Colorado, I'd like to be drinking something with more quality than swiss miss...

Also: Do you have any other tips on making it, perhaps even making a mix myself?

By: nakedcodemonkey

nakedcodemonkey — Tue, 10 Oct 2006 22:26:00 -0800

Nothing beats making your own Dutch process cocoa powder, sugar, warm milk (proportions are up to you, but the cocoa box should suggest a starting point).

Optional: whipped cream and dash of cinnamon and fresh-grated nutmeg on top.

Ridiculously easy to make, and can't be beat.

By: nakedcodemonkey

nakedcodemonkey — Tue, 10 Oct 2006 22:26:59 -0800

except with a period after "own".

By: Pollomacho

Pollomacho — Tue, 10 Oct 2006 22:39:13 -0800

La Abuelita, though it's made by evil Nestle, is better than Swiss Miss. Should be found in a grocery store's Mexican section or in any Mexican grocery store (plus they may have some other brands/flavors).

By: jamaro

jamaro — Tue, 10 Oct 2006 22:39:16 -0800

My favorite is Abuelita Mexican Chocolate. It has wonderful cinnamon notes just above a very robust and barely sweet chocolate base.

Abuelita comes in thick hexagonal slabs, you break one up, drop the pieces into milk in a heavy (to slow scalding) stove pot and simmer until the bits have melted. I like to finish it off by frothing it with one of those electric hand-held drink mixers but a wire whisk will do as well.

I'm severely lactose intolerant but I'll suffer through to get me some Abuelita's.

By: oxford blue

oxford blue — Tue, 10 Oct 2006 22:41:50 -0800

The best hot chocolate?

As jamaro says. I like to use Lindt.

A few extra things you can add:

-Full Cream
-Vanilla Bean/Essence
-Chilli

Now all you need is a cold rainy wet day. Possibly move to Seattle.

By: jet_silver

jet_silver — Tue, 10 Oct 2006 22:44:05 -0800

Start with Cocoa Powder Cacao Barry Extra Brute.

By: stray

stray — Tue, 10 Oct 2006 23:07:32 -0800

I really like the cocoa camino milk and dark chocolate mixes--fair trade and organic to boot. No idea if it's available near you, alas.

By: logic vs love

logic vs love — Tue, 10 Oct 2006 23:07:41 -0800

Mmm. Hot chocolate.

My favorite homemade recipe:

2 1/2 oz. super high-quality dark chocolate, all smashed up
1 vanilla bean (optional)
2 tsp sugar
1 c. milk
1/2 c. heavy cream

Slowly heat in a saucepan, stirring/whisking often.

Pour into a cup, add cinnamon to taste, and top with a dollop of homemade whipped cream and some cocoa powder.

(Of course, if that's too much work, you can't go wrong with Abuelita...mmm)

By: vacapinta

vacapinta — Tue, 10 Oct 2006 23:27:41 -0800

Since people are discussing Abuelita, which is great, I thought I'd add that I have a slight preference for Ibarra which is less sweet. Used not only to make hot chocolate but also its rich, thicker cousin - Champurrado.

If you live in San Francisco and are too lazy to make Champurrado, there are places in the Mission to get it, including Delfin on 24th which also makes a great Atole de Nuez.

By: krisjohn

krisjohn — Tue, 10 Oct 2006 23:47:11 -0800

I highly recommend Dick Smith OzeChoc, if you want to import something you won't find locally.

By: Dataphage

Dataphage — Wed, 11 Oct 2006 00:05:24 -0800

Abuelita < ibarra a href="http://www.dueronet.com.mx/esp/images/productos/3057.jpg">Rey Amargo

I have seen Rey Amargo in SF, but not often.

The harder the chocolate, the better it tastes after dissolving in boiling milk. Rey Amargo used to be so hard that we would wrap it in a dishcloth and hit it with a hammer :)

Most companies are making their chocolate softer. That happened to Abuelita after Nestle.

Vacapinta, next day it rains, I'll be on Delfin. Do you happen to know who sells the best elotes?

By: Dataphage

Dataphage — Wed, 11 Oct 2006 00:06:51 -0800

That looked good on live preview, sorry.

Rey Amargo

By: Cricket

Cricket — Wed, 11 Oct 2006 00:38:49 -0800

Godiva makes some very nice hot cocoa mixes. For the full experience, warm up a mixture of milk somewhat richer than whole milk (I use about half whole milk, about half half-and-half).

In the interest of full disclosure, I'm a barista at a bookstore's cafe, and we make hot chocolate as above with the Godiva Classic Milk Chocolate mix.

By: handee

handee — Wed, 11 Oct 2006 05:02:20 -0800

Green and Black's organic cocoa powder is my favourite.

By: briank

briank — Wed, 11 Oct 2006 05:06:41 -0800

logic vs. love has the right answer.

Once you start drinking real hot chocolate instead of cocoa powder mixes, you'll never go back to cocoa.

Don't use milk chocolate, though. And don't use the chocolates that are upward of 70% cacao. A good bittersweet chocolate around 65% like Ghirardelli is my choice.

By: OmieWise

OmieWise — Wed, 11 Oct 2006 05:17:27 -0800

There seems to be some confusion here between Hot Cocoa and Hot Chocolate. The first is made with cocoa powder, the second with pieces of chocolate. Nestles Abuelita is a hot chocolate, anything made with cocoa isn't. The only reason this matters is because hto chocolate is so much richer and better than hot cocoa that one should respect it by naming it correctly.

Last year for christmas someone gave me (sort of) a container of Jacques Torres Hot Chocolate, which is not only made with good chocolate, but also has a nice hint of hot peppers, which all add up to a fabulous drink. It's very rich (a little goes a long way), and may be the most delicious thing I'v ever had to drink. If you're not going to be drinking a ton, it's worth it to drink the best.

By: shoos

shoos — Wed, 11 Oct 2006 05:25:55 -0800

For a more hardcore cup of hot chocolate, Schokinag and Scharffen Berger make excellent drinking chocolate. These can be made either at full-bore concentration/thickness or more like traditional hot chocolate, depending on what ratio of chocolate:milk is used.

By: Spoonman

Spoonman — Wed, 11 Oct 2006 05:42:40 -0800

My personal favorite is Mocafe's Azteca D'Oro (sorry, stupid flash site so I can't link directly to that product.

It's probably similar to Abuelita (never tried it myself). It has a cinnamony flavor with a slight hint of hot peppers (if you've never tried hot peppers and cocoa, you're missing out. Trust me.). It's easy enough to find at your local small coffee house or to order online. It MUST be made with steamed milk, though, so if you don't have an espresso machine don't bother. I got my espresso machine for $5 at the local Goodwill, though. :)

By: dmd

dmd — Wed, 11 Oct 2006 06:03:48 -0800

miagaille and I second and third Jacques Torres Hot Chocolate. Especially the 'wicked' version with the hot peppers.

We also make our own, which is a bit less rich, by putting whole milk and chocolate (we use Ghirardelli because it's reasonable quality and easy to find locally, but any good quality chocolate will do - you want something high in cocoa butter) into a pot and boiling it. Approx 1 cup milk and 4 oz chocolate (yes, that much chocolate!) makes each cup of hot chocolate.

Oh, and sugar. Brown sugar. Lots of it. To taste. We also put in cinnamon, and sometimes nutmeg, and sometimes General Foods International Vanilla Creme vanilla drink mix to make it a little richer and vanilla-y-er.

For this recipe, and, even more importantly, for Jacques Torres Hot Chocolate, you absolutely must bring the mixture to a full rolling boil for 15 seconds while stirring rapidly. Beware - the mixture will expand almost fivefold in apparent volume when it does this - so use an appropriately sized pot. If you don't do this, the fats won't behave properly and your hot chocolate won't taste like anything.

By: bcwinters

bcwinters — Wed, 11 Oct 2006 06:08:11 -0800

I'm partial to Jeffrey Steingarten's Chocolat Chaud, adapted from a recipe by Pierre Herme (erm, I'm sure there should be an accent in there someplace, sorry).

2 1/4 cups milk
1/4 cup water
1/4 cup sugar (he says to use superfine, but I don't really see why--it's being dissolved in hot liquid, after all)
3 1/2 ounces dark bittersweet chocolate (this is usually one ordinary bar)
1/4 cup dutch process cocoa powder (I use Double Dutch from King Arthur)

In a saucepan, stir together milk, water & sugar. Bring to a boil over medium heat.

Chop up the chocolate and add it to the liquid along with the cocoa powder. Whisk until dissolved.

Reduce heat to very low. Whizz with an immersion blender (or pour carefully into a regular blender) until frothy.

I skip the whizzing sometimes in the interest of keeping the kitchen clean.

By: somanyamys

somanyamys — Wed, 11 Oct 2006 06:11:15 -0800

+1 for Scharffen Berger. Sooooo yummy! But if you're in a situation where you need a mix instead, I second the Godiva recommendation.

By: walla

walla — Wed, 11 Oct 2006 06:30:25 -0800

Droste - unsweetened so you can make it with good milk (whole or two percent is best) and sugar to your taste. Made in the microwave, it takes barely longer than Swiss Miss, but it's a totally different experience. Mmmm...almost makes you want cold weather to hurry up and get here already.

By: plinth

plinth — Wed, 11 Oct 2006 06:36:40 -0800

I've been quite happy with Ghiradelli. The way I make it is to put two heaping tablespoons each of cocoa and sugar into a mug and scald a little less than a mug of milk on the stove. Add a few tablespoons of hot milk to your cocoa and stir until smooth. Add a several more and stir until smooth. Add the rest and stir. Enjoy.

By: ubersturm

ubersturm — Wed, 11 Oct 2006 06:40:37 -0800

Whether you're making stuff with cocoa powder or real chocolate, I highly suggest adding a little mint flavoring [I'd go for peppermint extract, personally]. Mmmmm, hot chocolate.

By: altolinguistic

altolinguistic — Wed, 11 Oct 2006 06:57:13 -0800

My method (counts as cocoa, really, but it's really good) -

1 large teaspoonful of Green & Blacks fairtrade organic cocoa powder, (and if you can't get this in the States then I shall light a candle for you all as there is no hope for the world), one large teaspoonful of honey, put in a mug, add a splash of milk and mix to a paste, heat remaining milk in a saucepan slowly (*don't* boil it) then add milk, stirring constantly.

mmmm.

By: CunningLinguist

CunningLinguist — Wed, 11 Oct 2006 06:58:06 -0800

If you want to treat yourself (and feel like dying and going to heaven today) splurge on some MarieBelle Aztec Hot Chocolate. (New Yorkers, do yourself a favor and trek to SoHo for a cup in their store.)

By: rmless

rmless — Wed, 11 Oct 2006 07:45:11 -0800

+1 on the MarieBelle Aztec

By: rachelpapers

rachelpapers — Wed, 11 Oct 2006 07:57:34 -0800

I'm a big fan of Dagoba's Xocolatl Hot Chocolate. It is a little sweet, but it is an unusual treat.

Failing that, as other posters have suggested, google a homemade recipe and blend it yourself. I've had a lot of fun developing my own recipes, but they've spoiled me for sweeter drinks. Making your own is an opportunity to build the most chocolate-y drink ever.

Share and enjoy.

By: planetkyoto

planetkyoto — Wed, 11 Oct 2006 08:09:50 -0800

Another vote for Ibarra. Since I was a kid, this has always been the ultimate gold standard of hot chocolate.

By: hopeless romantique

hopeless romantique — Wed, 11 Oct 2006 08:30:08 -0800

Almond extract tastes really good in cocoa as well.

By: mmascolino

mmascolino — Wed, 11 Oct 2006 08:36:17 -0800

It was mentioned above, but I do like a small pinch of cayenne in my hot chocolate...its very interesting.

By: Adelwolf

Adelwolf — Wed, 11 Oct 2006 08:39:03 -0800

With whatever mixture you use, a drop or two of vanilla extract always rounds out the flavor. YMMV.

Almond extract is also nice, as stated above... but my personal favorite? Plop one of those hard red-and-white Starlight Mints in the bottom of the cup. Mmm...!

By: Sassyfras

Sassyfras — Wed, 11 Oct 2006 08:56:20 -0800

3 3-quart boxes Carnation instant milk
1 box powdered sugar
30 ounce box Nestle's Quick
16 ounce container Coffee Mate(can use French vanilla or plain)

In a large container, mix all ingredients. It's easiest if you have a large container with a lid so that you can just put the ingredients in, put the lid on and shake the ingredients to mix. Add 2/3 cup (more or less to taste) of mix to 12 ounces hot water. Stir and enjoy! Store mix in a covered container.

also . . .

Iced Hot Chocolate

3 ¾ cups whole milk
1/3 cup water
1/3 cup sugar
6 ounces imported bittersweet chocolate (use a good quality)(not unsweetened), finely chopped
12 ice cubes

Bring 3 cups of milk, 1/3 cup water, and sugar to a simmer in heavy large saucepan, stirring to dissolve sugar. Remove from heat. Add chocolate and whisk until melted and smooth. Refrigerate until well chilled, about 4 hours). Mix ¾ cup milk into chocolate mixture. Working in batches, blend until frothy. Divide ice among 4 glasses. Pour chocolate mixture over and serve. Makes 4 servings.

By: keep it tight

keep it tight — Wed, 11 Oct 2006 08:57:30 -0800

I always went the easy route...2 cups of hot milk in a blender with 1/2 cup M&M's (or to your taste)...

Love it!

By: Rash

Rash — Wed, 11 Oct 2006 09:32:47 -0800

I've been satisfied with Ghirardelli Sweet Ground Chocolate for many years. No hassle (unlike the 'real' recipes above), and sometimes I add a dash of cinnamon.

My method utilizes a stovetop steamer to heat up the milk/cocoa mixture.

By: niteHawk

niteHawk — Wed, 11 Oct 2006 09:34:20 -0800

Vosges is probably the best Chocolate (Hot or oterwise) I've ever had.. although they don't seem to have Hot Chocolate on the site right now :-(

By: Addlepated

Addlepated — Wed, 11 Oct 2006 10:19:23 -0800

Don't forget to put a pinch of salt into the cocoa or hot chocolate if you're making it by scratch. It turns something yummy into something incredible.

By: wolftrouble

wolftrouble — Wed, 11 Oct 2006 10:21:21 -0800

A note on the liquid you use. I've been hooked lately on making my hot chocolate with chocolate Almond Dream (milk-like beverage made from almonds). Since it's already chocolate flavored, I cut back on the cocoa powder by about a third, and the result is ten times better than anything I've had with regular milk or water instead.

By: rikschell

rikschell — Wed, 11 Oct 2006 10:47:35 -0800

Equal Exchange sells hot cocoa mix, cocoa powder, and chocolate bars that you can use for various above recipes, the difference being that the chocolate is Fair Trade, so you know you're supporting farmers who are sending their kids to school and not using slave labor.

By: Sprout the Vulgarian

Sprout the Vulgarian — Wed, 11 Oct 2006 10:49:16 -0800

Just to add another favorite to the mix, I really enjoy hot chocolate from Burdick's. It's the same as others have mentioned- chocolate mixed with milk, heat and stir.

Even something as simple as the Godiva mix will be a great improvement over Swiss Miss, though. Don't feel bad if you just want a mix you can microwave. Sure, you'll miss out on some amazing variations, but if it's not your bag the burning milk may ruin the pleasure.

By: Mr. Gunn

Mr. Gunn — Wed, 11 Oct 2006 10:56:28 -0800

Get a block of Callebaut semi-sweet chocolate or whatever fits your budget. Grate it using a fine grater, a microplane works best. Put the gratings in a container and shake vigorously, briefly.

Mix together and sift:

1T(15 mL) of powdered sugar

1T cayenne or dark chili powder(cayenne is spicier)

1 pint(~.5L) finely grated chocolate.

You can add 1T of espresso grounds to the mix for a little kick.

Add 2-3 heaping tablespoons per pint of whole milk in a heavy bottom pot and heat while stirring with a whisk. Alternatively, because it's so fine ground, you can pour the hot milk into the cocoa while stirring. For a real treat, add a drop of lemon and almond extract to a cup of cold heavy cream. Beat until semi-firm, then add a couple tablespoons of fine powdered sugar and beat until fairly stiff. Sprinkle with a dash of cinnamon if you like.

By: Vervain

Vervain — Wed, 11 Oct 2006 10:58:05 -0800

I know going insta-with-water is the cheater's way, but Stephen's makes a pretty decent instant cocoa. Huge step up from Swiss Miss, while requiring no extra effort. It's even better when you add a splash of almond or hazelnut liqueur. (I do have a container of Equal Exchange at work, but it doesn't taste very good and is incredibly lump-prone to boot.)

The previous posters are quite right: grated bittersweet chocolate + milk is the only real way to go. But if you're feeling lazy, try the Stephen's.

By: bink

bink — Wed, 11 Oct 2006 15:29:30 -0800

No discussion of NYC hot chocolate would be complete without mentioning City Bakery. It's chocolate, not cocoa, and I think it's made with cream, though they're secretive with the recipe. It's basically melted ganache in a cup. (Get the smallest size, it'll be plenty, trust me.)

By: Araucaria

Araucaria — Wed, 11 Oct 2006 15:52:13 -0800

I use this chai recipe to make a batch of condensed milk chai concentrate (without any tea). After it has seasoned for 24 hours, I keep it in the freezer. Then I add it to a cup of hot water with a spoon or two of cocoa powder to get an instant Chai hot cocoa.

Not as luxurious as the many suggestions above, but pretty tasty and quick for making at work.

Odd thing, though -- chai spice tastes good with black tea or with chocolate, and chocolate tastes good with coffee, but chai spice mix really tastes awful with coffee. It's not the cinnamon, must be one of the other spices.

By: redfoxtail

redfoxtail — Wed, 11 Oct 2006 17:21:04 -0800

I am also a big fan of the chocolate-based hot chocolate plus bringing to a proper boil. This can be combined with immersion blender for enhanced stirring-very-rapidly effect. Please follow the advice about the pinch of salt, too -- everyone with recipes that don't include it should totally give it a try!

By: Monkey0nCrack

Monkey0nCrack — Thu, 12 Oct 2006 08:24:58 -0800

In this order, I prefer:

1. Lindt 70% or more
2. Guittard

By: clairezulkey

clairezulkey — Thu, 12 Oct 2006 14:19:38 -0800

Williams Sonoma makes a really delish chocolate mint variety and it comes in a cute tin. And it's basically shaved chocolate! Yum.