- 12 minutes
- For 4 people
- € 1 / person
- 405kcal per 100g.
How to make chocolate by the cup . At Christmas we have designated dates such as January 1 and 6 where chocolate in the cup is a tradition.
Today I explain how to prepare it easily and quickly, whether you like it light or if you prefer something thicker. With all the secrets so that it comes out to you at first without problems, and as I always say, as a base for you to do it to your liking.
It is usually found in chocolate shops, it is usually prepared with water, but in this recipe we prepare it in the French style, with whole milk, adding that fatty touch to make it thicker and more flavorful.
If you are passionate about chocolate you have to do it at home, use a good chocolate and the result will be delicious. A cup of this hot chocolate relieves pain and helps calm your body and mind on winter days.
If you accompany it with some churros , some batons or a good piece of roscón de Reyes , the combination will be glorious.
Preparation of the chocolate to the cup
- We heat the milk in a saucepan. If we are going to use a very powerful chocolate, at this point we add the touch of sugar to sweeten the milk.
- Add the chocolate and a point of salt. If we want it with a flavored touch, it would be time to add the cinnamon stick or the vanilla.
- Stir with a wooden spoon or a few rods, until the cocoa is well integrated while it melts. If we do not have much time, we can slice the chocolate previously with a knife on a table. In this way we accelerate the process.
- When it begins to boil, remove it from the heat and let it stop bubbling.
- It will be ready, but if you want it to have more consistency, you can put it back on the fire until it starts to boil again. Again it is removed and you can serve it. This way it is thicker. Take care that it does not burn.
- If we do not want to be stirring all the time, it can be thickened with a little flour or corn starch (this ingredient would be mixed with cold milk at the beginning of everything). Then the rest of the recipe would be the same.
- If you don’t want to do it with chocolate in ounces, you have the option of cocoa powder. There are many types of brands, although I recommend those that do not put “special prepared instant chocolate in the cup”. They usually have very little chocolate and a lot of starch and sugar.
- Although it would be an easy option to do it, I recommend cocoa powder (with real cocoa), substituting the cocoa for the chocolate and using a mixer instead of the wooden spoon. The process would be similar.
It is served very hot, perfect to accompany with churros , porras or your homemade roscón de Reyes .
Tips for a yummy cup chocolate
- For this super chocolate we have added a touch of sugar, at home. We have done it because the chocolate we have used was 81%, with what remains a very powerful chocolate. If the chocolate you are going to use has less cocoa, it will be sweeter, so it will need less sugar. So the theme of “sugar to taste”
- This homemade chocolate in the cup has a much more intense flavor than the industrial ones, it does not have thousands of things, as you see with 3 ingredients it would already be made.
- The other advice is that you put your chocolate in the cup, in Mexico they add a touch of spice, a touch of pepper enhances its flavor. An incredible touch, in addition to the salt point flavor enhancer.
- If you like thicker chocolate, you should cook it for a longer time, reducing the liquid. The other option I suggest on the ingredient list is to add a tablespoon of flour or refined corn starch to the chocolate while cooking. But this point is optional, for non-thickener chocolate purists,
- Finally, you can serve hot chocolate covered in whipped cream , a very common presentation in coffee shops. In addition, you can flavor them with a little ground cinnamon on top to give it a special touch.