How to Make Hot Chocolate Using Chocolate Syrup
How To Make Great Hot Chocolate With Chocolate Syrup
Home Made Hot Chocolate Says I Love You
Chocolate, it's good, we all know this. Whether a bar, a drop, a candy or a cup of steaming hot chocolate it's good. We also know that chocolate says I love you in many ways. You could get chocolate on your birthday, on a holiday and most obviously at an anniversary with a loved one or most importantly on Valentines Day.
A homemade cup of hot chocolate takes that love to the next level, in my opinion. Not only are you delivering delicious chocolate to your loved one you are bringing a cup of chocolate love you made yourself. The days of powdered cocoa mix and boiling water are over for you my friend, enter the time of rich hot chocolate made right at home from common ingredients you have right in the fridge.
- 8 oz Whole Milk, Per Person
- 2 TBLS Chocolate Syrup, Per Person
- Optional Whipped Cream, Canned Is Fine
- 1 Pinch Cinnamon, Per Person
- 1 Pinch Chocolate Sprinkles or Shavings, Per Person
- Prep time: 5 min
- Cook time: 10 min
- Ready in: 15 min
- Yields: 2-4 Mugs
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What Is Scalded Milk
What is scalded milk you may be asking yourself? Scalded milk is an important part of many culinary delights that incorporate the richness of milk. Scalding milk brings it (milk) up to a temperature over 180F. At this temperature several things happen to the milk. First, all bacteria not killed off in pasteurization are destroyed. Second, enzymes in the milk that can affect you (tryptophan) and your cooking are also destroyed. Finally, in the case of this article at least, the proteins in the milk are denatured. This means that they have become loose and have lost their natural shape. Scalded milk is often used in baking where enzymes, proteins and bacteria can all have an adverse affect on yeast. Scalded milk is also used in yogurt production and helps contribute to the silky texture.
- First make sure that you have everything ready. Do not worry if you don't have the optional ingredients, they are optional and don't stand in the way of making a good cup of hot chocolate.
- Place the milk and chocolate syrup into a heavy bottomed sauce pan the right size for your batch of hot chocolate. If you are making 1-4 mugs a 1 or 1.5 qt sauce pan should be plenty big.
- Bring the milk and chocolate up to a scald. This is the point just before the milk begins to boil. You want to stir this constantly so the milk doesn't burn to the bottom of the pan. You can tell the milk is "scalded" when it begins to bubble around the edges and gets a little frothy. You can also use a thermometer or your finger.
- AFter the milk has scalded pour the hot chocolate into a preheated cocoa mug. I like to preheat my mugs with hot tap water or in the oven so that a cold mug does not make my hot chocolate cold too.
- At this point you have a delicious cup of steamy hot cocoa made from chocolate syrup. If you want add whatever optional indredients you like.
- Optional ingredients can be whipped cream, cinnamon sprinkles, chocolate shavings or marshmallows.
Cocoa Berries Ripening
The First Hot Chocolate
The drinking of the first cup of hot chocolate is lost to antiquity but scientists believe it first appeared in Mayan culture over 2,000 years ago. Later, the Aztecs incorporated chocolate beverages into their culture as late as 1,400 AD. When the conquistadores arrived in the New World they found chocolate and chocolate beverages in widespread use throughout the are now called Mexico. Once chocolate and drinking hot chocolate beverages reached Europe the popularity of the substance was entrenched in human culture. Now chocolate and chocolate beverages are consumed daily and counted in the millions of pounds and gallons annually.
- Chocolate is not only used for desserts. Chocolate is used to make a variety of snacks, sauces and other non-sweet edibles. My favorite is the Mexican sauce Mole' which makes heavy use of unsweetened chocolate.
- Chocolate is made from the seeds of the cocoa berry. The seeds are roasted, ground and turned into several products including cocoa powder, white chocolate and cocoa butter.