By Alexandra Savage
When the temperature drops, a mug of hot chocolate can be the perfect way to warm up on a snowy day. According to the Institute of Culinary Education, hot chocolate originated in Mexico and Central America thousands of years ago, specifically among the Aztecs, Mayans, and Olmecs. Instead of the milk and whipped cream popularized today, this early hot chocolate was actually served cold with water and spices. During GW’s mandated arrival to campus quarantine, I took the opportunity to test three different hot chocolate recipes. Grab your marshmallows and get ready to learn about how to create a perfect mug of hot chocolate.
Recipe One: Brownie Mix Hot Chocolate
Full disclosure, I improvised these recipes, so I cannot give any specific measurements. For the first recipe, I thought that if I replaced cocoa powder with brownie mix, swirled it with sugar and milk, I would create a hot chocolate that tasted like brownies.
I started by boiling milk and gradually stirring in brownie mix and sugar. I used roughly half a liter of milk, four spoonfuls of brownie mix, and a spoonful of sugar. However, I soon learned that brownie mix is not easy to mix in liquid. The powder sticks together and requires constant movement to dissolve in the milk. When I poured the hot chocolate into a mug, I found that the heat from the stove had started to cook the brownie mix, creating a Jell-O-like consistency.
All in all, I would not recommend this recipe. Not only is the consistency too thick, but it does not particularly taste like brownies or hot chocolate, instead producing more of a bland. Lastly, this recipe will destroy the pot you are using, so if you do try, be prepared to scrub.
Recipe Two: Cinnamon Hot Chocolate
To make the second recipe, I used milk, sugar, cocoa powder, and ground cinnamon. I brought the milk to a simmer and gradually stirred in four spoonfuls of cocoa powder and one spoonful of sugar. Then, I thoroughly stirred the mixture so the powder dissolved. Finally, I added half a spoonful of cinnamon and poured the final product into a mug.
This recipe definitely turned out better than the first. However, if I try this recipe again, I would add a full spoonful of cinnamon. The cocoa powder can mute the cinnamon flavor, so I would use at least a half-teaspoon to get the full effect.
Recipe Three: Chocolate Chip Hot Chocolate
For the final recipe, I used milk, half a bag of semi-sweet chocolate chips, and a spoonful of sugar. Essentially, this hot chocolate is melted chocolate with added sugar, which created an incredibly rich and luxurious experience. It it was hands-down my favorite out of the three.
My biggest tip is to make sure you mix the chocolate very well! Since the chocolate chips are heavier than the milk, they tend to sink and stick to the bottom.
My final warning when milk boils, it will spill over the sides of the pot without any warning. Yes, I learned that the hard way! Overall, hot chocolate is the perfect treat for a cold day. Let us know if you try any of the recipes and share your tips for making the perfect cup of hot chocolate below!
