How to make hot chocolate and cocoa at home - 12 cooking recipes

Make hot chocolate at home to warm and delight your family in a cozy atmosphere! Choose the best recipe from those presented here with step-by-step photos, because you can prepare the drink in different ways!

How to make hot chocolate and cocoa at home

In many countries around the world, hot chocolate is rightfully considered one of the most popular desserts served in cafes and eateries. It is not only very tasty and aromatic, but also healthy - due to the presence of cocoa in the composition. The higher quality cocoa used, the better. It is believed that this product can neutralize even the negative effects of sugar on teeth.

In some places, the classic way to serve hot chocolate is to add small marshmallows (they should float on the surface). This is what they do, for example, in the USA. In Latin American countries they like to serve thick chocolate that can be eaten with a spoon. And also add hot pepper and other aromatic spices to it. This drink can also be supplemented with whipped cream, caramel, ground chocolate, cinnamon, ice cream and so on.

Different hot chocolate recipes describe different preparation techniques. So, the drink can be boiled on the stove in a small saucepan or large Turk. They can contain both cocoa and ready-made chocolate. And the base is cream, milk of animal or plant origin (for example, almond or coconut), or just water.

Sugar is added to taste. Instead, you can put any available sweetener or honey, molasses. In addition to cinnamon, hot chocolate also contains a harmonious note of star anise, vanilla, nutmeg, cayenne pepper, ground black pepper, grated orange or lemon zest.

A little trick: to make hot chocolate even tastier, try adding a pinch of salt to it (just a little). This will highlight its aroma.

The dessert drink must be served hot in wide, low tea/coffee mugs.

By the way, the first European to try something similar to chocolate was the notorious Hernan Cortes, who at the beginning of the 16th century attended a reception with the Aztec leader Montezuma II. Guests were surprised by “chocolatl”, or “foamy water” made from cocoa beans with pepper and spices, served in golden bowls. It was the Aztec word “chocolatl” that was taken as the basis for defining a new product for Europe.