The article will tell you what the difference makes the original hot chocolate and milk drink welded on cocoa. Here you will find recipes for making hot cocoa on condensed milk, milk, cream, with starch.
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Cocoa and hot chocolate: What is the difference?
Everyone who loves hot or cold chocolate and milk drinks, at least once in his life, thought about the difference between the usual cocoa and hot chocolate. Indeed, the taste sensations from each of the drinks leave different impressions. The most basic difference that is present in two drinks is a way of preparing them.
The real “hot chocolate” is not prepared from cocoa powder, but the most ordinary natural chocolate (tile or crumbs). This drink should be cooked only on a creamy basis: milk or cream of any fat content. The original “hot chocolate” must be thick and viscous. It is considered a fat, “heavy” and high -calorie drink, since along with milk fat to it is also added cocoa oil, which is almost 50%in chocolate).
Interesting: real hot chocolate is the most high -high from hot drinks, one portion contains approximately 260 kcal (200 ml).
Favorite and familiar cocoa is a drink received from bean grains (the very powder that people are used to buying in stores). This cake is obtained after squeezing cocoa-mass and the fat content in it no more than 10%. Therefore, the drink is not so high -calorie (from about 30 to 50 kcal). The consistency of the drink is very liquid. You can cook cocoa on water or milk, sugar is added at will (along with this, calorie content also grows).
Hot chocolate from cocoa powder and milk: recipe
In principle, if you do not bother that the original “hot chocolate” can be prepared even from ordinary cocoa powder and milk. You will need the maximum fat milk and a whole package of cocoa, as well as sugar to taste.
You will come in handy:
- Milk (fat) -0.5 l. (two glasses)
- Cocoa -150-200 g.
- Sugar -several tbsp. taste
- Cinnamon- 0.5 tsp (you can not add if you do not like)
- Vanilin -0.5-1 tsp (you can not add if you do not like)
- A few pieces of chocolate(if there is)
Cooking:
- Boil milk
- Dissolve sugar in milk
- Add vanillin
- Pour cocoa, mix thoroughly
- Throw a few cubes of chocolate into milk
- Cook over low heat for 5 minutes, mix thoroughly.
- Add cinnamon
- The drink should be brew 10 minutes
- Pour only the upper part into the cup, since cocoa may remain at the bottom.
Hot chocolate from condensed milk and cocoa: recipe
In order to prepare delicious hot chocolate, it is not necessary to heat the tile of chocolate. You can use the recipe for a drink prepared on the basis of condensed milk, which will give the necessary density and sweetness to the drink.
You will need:
- Condensed milk -1 bank (240-250 ml., Choose a quality product from whole milk).
- Cream -200 ml. (average or high fat content of 25%-35%).
- Cocoa -100-150 g (cocoa powder)
- Vanilin -a few pinch
- Cinnamon -pinch
Cooking:
- In a saucepan or saucepan, heat the cream, but do not bring to a boil.
- Pour the condensed milk carefully mix everything thoroughly with a whisk.
- Add vanillin and cinnamon pinch
- Add cocoa and cook cocoa, mixing thoroughly for several minutes.
- Let cool a little before serving.
Hot chocolate of cream and cocoa: recipe
Cream (not milk) will allow you to cook delicious hot chocolate, adding it preferred density and fat content. Cream can be used any fat content, the fatter they are - the thicker the drink.
You will need:
- Cream 25% -500 ml. (get two portions of the drink)
- Sugar -several tbsp. taste
- Vanilin -a few pinch to taste
- Cinnamon -a pinch (optional)
- Cocoa -100-150 to taste (try)
Cooking:
- Put the cream on the fire but do not bring to a boil so that they do not curl up.
- Dissolve sugar in hot cream
- Add vanillin and cake
- You can dissolve a couple of pieces of chocolate, if you have, it will improve the taste and bring the drink to the original.
- If the cream is boiled - remove from heat, and then put it on it again.
- Dissolve the entire amount of cocoa and let the drink brew before serving for 5-10 minutes.
Thick hot chocolate: cocoa recipe
To thicken hot chocolate, which is cooked on not a tile of chocolate, but on cocoa powder, you can use starch. It is better to use corn starch, as it allows you to make a pleasant texture and will not allow lumps to form.
You will need:
- Cream or fatty milk -500 ml. (A couple of glasses)
- Sugar - Several tbsp. taste
- Cocoa -100-150 g. (Depending on preferences)
- Vanilin - a few pinch
- Corn starch -1.5-2 tbsp. (You can also cook on potato starch).
- A few pieces of chocolate(optional)
Cooking:
- Brew milk or warm the cream
- Dissolve sugar and vanillin in milk
- Add cocoa and mix everything thoroughly with a whisk.
- Dissolve a little chocolate (several pieces)
- Add starch in small portions, mixing thoroughly each time so that there are no lumps.
- Before serving, be sure to cool the drink, because it will thicken only as it cools.
Video: "Hot-chocolate (cocoa) Favorite recipe"
