Hot Chocolate
What is the difference between hot chocolate and hot cocoa? Many people use the terms interchangeably, but hot cocoa is usually a sweeter, thinner drink made with cocoa, sugar, and water or milk. Hot chocolate is a richer, thicker beverage typically made with melted chocolate and, depending on the sweetness of the chocolate, little or no added sugar.
Hot Chocolate
from 1950 edition of the Betty Crocker Cookbook
2 squares unsweetened baking chocolate
1 cup water
pinch salt
3 T. sugar (or more to taste)
3 cups milk
whipped cream (optional)
In a saucepan, melt the unsweetened chocolate in the water. Add the pinch of salt and 3 - 4 tablespoons of sugar to taste. Boil 4 minutes, stirring all the while. Slowly add the milk and heat until bubbles form around the edges. Do not boil. Beat with a rotary beater until frothy. Pour into warm mugs and top with whipped cream. Serve with spoons.
Hot Chocolate
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
2 1/2 cups whole milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder
4 to 5 vanilla beans or cinnamon sticks, for garnish
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.
