Rich, Creamy, And....healthy Hot Chocolate???
"Just what it sounds like. I'm a bit of a health nut, but when I was a kid, I loved hot chocolate. This isn't Belgian Dark Hot Chocolate of Sumptuous Death, but it's way better than a mix, almost as easy, and way more adaptable...plus, it's as high quality as the ingredients you use. The cornstarch thickens it wonderfully without altering the flavor, trust me. Plus, with a bit more cornstarch, it can become a killer pudding."
- Ready In:
- 12mins
- Ingredients:
- 14
- Yields:
-
1 mug
- Serves:
- 1
ingredients
- 1 cup skim milk
- 1 1⁄4 tablespoons hershey's cocoa powder
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon vanilla
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- 1⁄8 teaspoon cinnamon (optional)
- 1⁄8 teaspoon chili powder (optional) or 1/8 teaspoon sweet paprika (optional)
- 1⁄8 teaspoon dried mint (optional)
- 1⁄8 teaspoon almond extract (optional)
- 1⁄4 cup espresso (optional)
- 2 tablespoons Kahlua (optional)
- 2 tablespoons Baileys Irish Cream (optional)
- 2 tablespoons peppermint schnapps (optional)
directions
- Mix the cornstarch and cold water. Set it at your side.
- Whisk together the sugar, cocoa powder, and milk over low heat.
- Raise the heat can continue whisking, adding the vanilla and your chosen options.
- Slowly add the cornstarch mixture, raise heat just a bit more, and whisk vigorously until the mixture becomes nice and creamy.
- Options I recommend: Cinnamon and nutmeg for spiced hot chocolate, cinnamon and chili powder for Mexican hot chocolate, almond extract and Kahlua for amaretto, mint leaves and Bailey's for creamy mint hot chocolate -- the possibilities are endless.
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Reviews
-
I tried this tonight with some cinnamon and, after seeing that it (the addition of the cinnamon) wasn't so bad, I got brave and added just a pinch of chili powder. Again, not bad. I was surprised. As for the base recipe, I felt the cocoa flavor was way too strong in proportion to the sugar, resulting in an overly bitter unsweetened cocoa taste. So, I added about another tablespoon of sugar to the already made hot chocolate. (It mixed in really well since the chocolate was so hot.) I felt it was much better that way. And I thought the texture was really nice. Thanks!
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
