How to make rich and tasty hot chocolate
Words: NAIT staff
| Images: iStockphoto.com
| Videos: Kim Brix
30 Nov, 2011
Quite possibly, NAIT Culinary Arts instructor Nigel Webber (Cook ’94) has provided the recipe for the greatest hot chocolate the world has ever known. It's everything this classic beverage should be: creamy, smooth, perfectly spiced and, most importantly, very chocolatey.
Here's what you need:
- 240 ml (1 cup) homogenized milk
- 30 ml (2 tbsp) heavy cream
- 1 cinnamon stick
- 1/2 vanilla bean (or ¼ tsp vanilla extract)
- 15 ml (1 tbsp) cocoa powder
- 45 g (1.5 oz) milk chocolate
- 45 g (1.5 oz) dark chocolate
Watch Webber walk you through the process in the video above. Once you're done, garnish to taste. Whipped cream's an option. So is more chocolate. Or have it like you did as a kid, with a handful of marshmallows - this might be the fanciest hot chocolate you've ever had, but that doesn't mean it shouldn't be fun.