I’m sick of the debate, hot chocolate simply cannot be made with water.
It’s deep in the winter season, the sun is setting earlier and earlier, and it’s extremely cold out. In the midst of all of this, I think the last thing I need is a watery cup of chocolate.
To fully maximize your drink, you have to put your own spin on things.
Hot chocolate originated among the Mayans as a frothy, thicker drink. Even if the base was out of water, its spices and bitter taste made it into the rich drink beloved among all classes. So even at its core, it’s the richness of the drink and depth of flavor that makes hot chocolate such a memorable drink.
In my family, we replace the usual chocolate packets with balls of pure chocolate called Chokola Ayisien. We place these sorts of hot chocolate bombs into a pot of milk which creates a creamy texture that I can’t get enough of. I still add the usual marshmallows and whipped cream to my drink as toppings, but my favorite addition are pieces of bread that I dip into the drink and eat as I finish the cup. While it’s a little bit of an odd combo, the texture match and taste is to die for.
I know that not everyone has some deep cultural ingredient they can just add to their quick cup, but there are way too many ways to customize the drink to settle for some subpar chocolate-y tea.
On Hershey’s official website, the company calls for mixing the chocolate packets with hot water beforehand, then adding milk to the mixture to make a velvety texture. It suggests adding seasoning like ¾ vanilla extract or a pinch of salt just to add a little edge to the cheap packet.
On a more traditional route, one could add an actual chocolate mixture made with actual chocolate chips into the drink, a little bit of butter into the pot or a pinch of cinnamon to create a richer experience.
With these additions, this simple pick-me-up transforms into a more complex and flavorful recipe. However, there’s still easier ways to spruce up the drink that do not require much work at all.
You could do the typical marshmallows to make a classic, candy canes for a holiday flair, or even infuse other flavors into the drink to make a heavenly experience.
One recipe, Earl Gray hot chocolate, has been all over my feed.
After mixing the usual hot chocolate powder, milk or water and sugar into a pot, you can add a tea bag to the mixture and let it steep for around 5-6 minutes. With just a simple addition, you can create an entirely new cafe-quality drink right in your kitchen! What’s great about this recipe is that you can substitute whatever teabag you like, experimenting to your heart’s content. I’ve seen peppermint tea infusions, Thai tea mixes, and even rose bud creations all made with the same Swiss Miss packet people pour into their cup of hot water.
Of course these videos only come when I have neither milk nor chocolate packets to spare, but it is impressive just how much you can do with a single cup and a packet stuffed in the back of your pantry.
All in all, there’s no excuse for watery hot chocolate.
Hot chocolate is one of the drinks I think is almost as customisable as coffee. It’s a cold-weather staple that anyone can put their little twist on or a cultural classic that can be enjoyed any day.
The marshmallows that sink into the cup, the little dash of vanilla or extra sugar you add to the pot, all these tiny details make every cup just a little better.
So have fun with it and make the most out of that little packet on your kitchen counter.