Raise your hand if you make hot chocolate in the microwave? I, too, used to live this way, like a Hot Chocolate Peasant, telling myself that it’s easier, quicker and altogether better to make it in the microwave. Oh, the lies we tell ourselves. On a whim, I decided to break tradition by warming the milk on the stove-top one day, and the chocolatey drink has never been the same since.
While microwaving your milk is quicker, I find the hot chocolate always comes out with a slightly blunt flavour and a runny texture. Stove-top hot chocolate, on the other hand, takes slightly longer but the thick and creamy hot chocolate that you’re rewarded with makes it so worth it.
This method is not the only reason my stove-top hot chocolate comes out so lusciously decadent! I also add chocolate chunks for a richer, more chocolatey taste, and a dash of diluted cornflour (or Maizena as it’s known in South Africa) to give it a creamier texture.
This creamy hot chocolate is the ultimate wintertime drink. Sprinkle with a handful of mini-marshmallows and a pinch of grated chocolate, and you’ve got yourself a classic hot chocolate.
Creamy Hot Chocolate
- 2 cups milk
- ½ cup water
- 2 tbsp white sugar
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 3 tbsp chocolate powder
- 1 tbsp cocoa powder
- ⅓ cup chocolate chunks
- 1½ tsp cornflour
- 1 tsp water
Pour the milk and water into a large pot and bring to a simmer on medium-heat over the stove-top, stirring occasionally. Do not let the milk boil
When steams start to rise, add sugar, vanilla essence, chocolate powder and cocoa powder. Stir until dissolved, then add chocolate chunks and stir until melted
In a small dish, dissolve the cornflour in a teaspoon of water until it forms a thick paste. Add the paste to the hot chocolate mixture, and stir until the hot chocolate becomes thick and creamy. Pour into two mugs and top with mini-marshmallows and grated chocolate
- If you'd like your hot chocolate to be sweeter, you can add more sugar or a dollop of syrup or honey