Post Punk Kitchen Forum

It's so easy in theory, but lately I can't seem to get it right. My favourite way to do it is to heat some milk and sugar and adding chunks of chocolate, then mixing it until foamy. That way it's really really creamy and rich and almost thick.

But the chocolate here is very expensive and I need something more everydayish. What's your favourite way to do it?

I use good old cocoa mix. The kind I have is just cocoa powder, sugar, cinnamon, and vanilla. Heat up the milk, add cocoa mix and stir until the first bubbles appear. If you don't have a mix, it's basically 1-2 tbsp. cocoa, 1-2 tbsp. sugar, and a dash of cinnamon per cup of milk.

Last night I did it with some Dutch Processed cocoa powder, agave, and whisked the almond milk into it until frothy while heating.

I love Lake Champlain's "Aztec Hot Cocoa," although it could probably be made pretty easily by adding cinnamon, cayenne, and chili powder to regular cocoa. I make it really thick: I usually add two tablespoons of cocoa powder to about two-thirds of a cup of almond milk (as opposed to the recommended one tablespoon to one cup ratio. . . that's for cocoa weaklings).

That is how one of my favourite cookbook authors, Nigella Lawson, makes hot chocolate. She uses dark chocolate and adds a slosh of rum. Quite delicious.

I use plain cocoa mixed with a bit of sugar. I heat the milk [usually unsweetened almond milk], add a small amount to the cocoa and sugar, and stir until smooth. Then I add the rest of the milk and a bit of vanilla. If you mix the cocoa and sugar first, the cocoa is less likely to lump when the liquid is added.

I do this.

Heat soymilk in a 2 cup glass measuring cup in the microwave, add 2-3 TBS sugar, 2 TBS cocoa, 1 tsp vanilla bean paste, 1 pinch salt. Whisk like crazy. Enjoy.

Vanilla bean paste would be an awesome addition. I sometimes put in cinnamon and ancho chili powder for a Mexican-y vibe, but I like the sound of vanilla.

I put cocoa and sugar in a saucer and mix it--whatever amount results in it looking like cocoa mix. I add a bit of cinnamon. Then I heat some soy or almond milk on the stove, adding a dash of vanilla or almond extract. When it's warm, I mix in the cocoa. Now I want hot chocolate.

This!! Sometimes I even add 3tbsp cocoa per cup of milk! Mmm... Super thick, dark, and yummy. My boyfriend thinks it's weird, and likes chocolate to be sweeter. I always say he's just a wimp! But I guess I just might be a bit strange because I like to eat cacao nibs straight up. :)

I usually make it stove top: a cup of almond milk, two tablespoons of cocoa powder, sugar/agave nectar to taste, and a pinch of salt. Top with Dandies.

1 tbsp cocoa, 2 tbsp sugar, a dash of allspice, then I add a bit of boiling water, just enough to make the powders syrupy, then fill the rest of the way with 'milk', warmed or not depending on how much boiling water you added and how hot you like it. I like doing it this way because you don't have to wash any pots after.

Here's what I do:

2tsp cocoa + 1-2 tsp sugar (depending on my mood) in a cup, with 1 cup whatever milk on the stove until just boiling. Add the teeniest bit of milk to the cup (can be cold) and stir until you get a paste. Add the hot milk and stir again - this way I never end up with lumps!

Also here is my not-so-secret family recipe for Italian hot chocolate, for when I'm feeling fancy. It's super thick and not really like typical American hot chocolate, so keep that in mind.

Stir together in a medium heavy saucepan:
1/2 cup unsweetened cocoa
1/3 cup sugar
1 tsp. cornstarch or arrowroot

Stir in 1/2 cup water thoroughly and set over low heat.

Stir in:
1/2 cup water
1 cup milk

Cook stirring over medium/low heat until the mixture is thickened and coats a spoon - about 10 minutes.

Stir in:
1/8 tsp vanilla

Top with ground nutmeg or cinnamon, whipped cream or marshmallows.

That's on my to-do-list.