Ingredients with Measurements:
- 4 cups of whole milk
- 1/2 cup of heavy cream
- 1/4 cup of granulated sugar
- 1/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cup of semisweet chocolate chips
Special equipment needed:
- Whisk
- Saucepan
- Measuring cups and spoons
- Ladle
- Mugs
Step-by-step instructions:
1. In a saucepan, whisk together the milk, heavy cream, sugar, cocoa powder, nutmeg, and salt over medium heat until the sugar and cocoa powder have dissolved.
2. Add the vanilla extract and chocolate chips to the saucepan and whisk until the chocolate has melted and the mixture is smooth.
3. Continue to heat the mixture until it is hot and steamy, but not boiling.
4. Use a ladle to pour the hot chocolate into mugs.
5. Serve immediately.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 460
Fat: 28g
Saturated Fat: 17g
Cholesterol: 70mg
Sodium: 240mg
Carbohydrates: 47g
Fiber: 4g
Sugar: 39g
Protein: 10g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk, soy milk, or coconut milk.
- Heavy cream can be substituted with half-and-half or whole milk.
- Semisweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use white chocolate chips instead of semisweet chocolate chips for a sweeter hot chocolate.
- Top with whipped cream and a sprinkle of cinnamon.
Tips and tricks:
- Whisk the mixture constantly to prevent the chocolate from burning.
- Use high-quality chocolate chips for the best flavor.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
Leftover hot chocolate can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hot chocolate in a saucepan over low heat, whisking constantly, until it is hot and steamy.
Presentation ideas:
Serve the hot chocolate in festive mugs and garnish with whipped cream and a sprinkle of nutmeg.
Garnishes:
Whipped cream, marshmallows, chocolate shavings, cinnamon, nutmeg.
Pairings:
Biscotti, cookies, croissants, scones.
Suggested side dishes:
Fruit salad, yogurt parfait, granola.
Troubleshooting advice:
- If the hot chocolate is too thick, add more milk to thin it out.
- If the hot chocolate is too thin, add more chocolate chips to thicken it up.
Food safety advice:
Make sure to heat the hot chocolate to a safe temperature of 165°F to prevent the growth of harmful bacteria.
Food history:
Hot chocolate dates back to the ancient Mayans, who drank a bitter chocolate beverage made from ground cocoa beans and water.
Flavor profiles:
Rich, creamy, chocolatey, nutty, slightly spicy.
Serving suggestions:
Serve the hot chocolate as a cozy winter drink or as a dessert after a meal.
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