This week, I'm doing Judy's Hot Cocoa from The Santa Clause. Merry Christmas!

 

Ingredients

Basic Ingredients:

  • 3 Tbsp cocoa powder

  • 3 Tbsp sugar

  • 2 Tbsp heavy cream

  • 1 cup milk

  • 1 cup heavy cream

  • 4 oz chocolate

  • 1 tsp vanilla extract (optional)

  • 1 tsp instant espresso powder (optional)

French Ingredients:

  • 1 cup milk

  • 1 cup heavy cream

  • 1 Tbsp brown sugar

  • 8 oz dark chocolate

  • Kosher salt

Italian Ingredients:

  • 3 Tbsp cocoa powder

  • 3 Tbsp sugar

  • 1 Tbsp cornstarch

  • 1 cup milk

  • 1 cup heavy cream

  • 4 oz dark chocolate

Vienna Ingredients:

  • 3 Tbsp sugar

  • 2 egg yolks

  • 1 cup milk

  • 1 cup heavy cream

  • 8 oz dark chocolate

Judy’s Hot Chocolate Ingredients:

  • 3 Tbsp sugar

  • 2 Tbsp Valrhona cocoa powder

  • 2 Tbsp Ghirardelli cocoa powder

  • 1 cup milk

  • 1 cup heavy cream

  • 2 ½ oz dark chocolate

Method

Basic Hot Chocolate Method:

  1. In a small bowl, combine a couple of tablespoons of heavy cream to the cocoa powder and sugar. Whisk together until a paste has formed. 

  2. In a medium saucepan, combine 1 cup each of milk and heavy cream over medium-low heat bringing up to just before simmering. 

  3. At 190°F, kill the heat and add in the chocolate and cocoa paste. Whisk together until melted and homogenous. 

  4. Season with kosher salt and optionally add in vanilla extract and instant espresso powder. Whisk together. 

  5. Once everything is mixed in, serve, and enjoy. 

French Hot Chocolate Method:

  1. In a medium saucepan, combine 1 cup each of milk and heavy cream over medium-low heat bringing up to just before simmering. 

  2. Add in 1 tablespoon of brown sugar and 8 ounces of dark chocolate. Whisk together until melted and homogenous. Kill the heat and stir together until melted. 

  3. Season with a pinch of kosher salt. Whisk together before serving. 

Italian Hot Chocolate Method:

  1. In a small bowl, combine cocoa powder, sugar, and cornstarch. Whisk together until a paste has formed. 

  2. In a medium saucepan, combine 1 cup each of milk and heavy cream over low heat bringing up to just before simmering. 

  3. Add in the cocoa powder mixture, whisk together for a couple of minutes before adding 4 ounces of dark chocolate. Whisk together until pudding-like. 

  4. Pour into a glass and serve. 

Vienna Hot Chocolate Method:

  1. In a bowl, whisk together 3 tablespoons of sugar with 2 egg yolks.

  2. In a medium saucepan, combine 1 cup each of milk and heavy cream over medium-low heat bringing up to just before simmering. 

  3. Add in 8 ounces of dark chocolate. Whisk together until melted and homogenous over low heat. 

  4. Slowly ladle in the chocolate mixture to the eggs while whisking constantly before adding back into the pot. 

  5. Cook over medium-low heat for 1-2 minutes until a little bubbling starts. 

  6. Serve and enjoy.

Ultimate Hot Cocoa Method:

  1. In a bowl, combine 3 tablespoons of sugar with 2 tablespoons each of Valrhona and Ghirardelli cocoa powder along with a pinch of instant espresso powder and a pinch of salt. Whisk together. 

  2. In a medium saucepan, combine 1 cup each of milk and heavy cream over low heat bringing up to just before simmering. 

  3. In an insulated thermos, add in the cocoa powder along with 2 ½ ounces of dark chocolate and through a funnel pour in the steaming milk and cream. Give a gentle shake. ***do not try this at home**

  4. Very carefully untwist the top to release the pressure and pour into the nearest mug. Enjoy.