Hot Chocolate: A Mug Of Winter Comfort

Cold hands caress a mug. Aromatic steam melts the chill on our nose. Rich velvety liquid coats our palate and sends a feeling like a warm river running to our toes. These are the sensations of winter’s signature drink - a mug of rich and delicious hot chocolate.

I don’t remember my mother approaching hot chocolate as one might a gourmet dinner. In fact, being a working mom who was reliant on convenience, she most likely tore open an envelope of hot chocolate mix, poured it over hot water, and popped on a few mini marshmallows from a plastic bag. She then would hand these steaming mugs to my salivating sisters and me, just in from a sleigh ride. We were happy with our warm treat and took small sips to keep from burning our tongues while we enjoyed the bobbing marshmallows coated with chocolate.  We had no idea that a couple decades later, the array of choices in the hot chocolate world would be mind-boggling.

Browse the supermarket and you will find numerous brands of hot chocolate mix – natural unsweetened cocoa powder, drinking chocolate, Dutch processed cocoa powder, bags of chocolate chips, nibs, and wafers, and chocolate bars in varying intensity from milk to 85 percent. I think, like my busy mother, many home “hot chocolatiers” are grateful for the convenience and ease of a mix.

However, if you’re like me, you crave maximum and interesting flavor, so you’re drawn to the genre of artisan hot chocolate.  Mixes (a powder of pre-mixed cocoa, milk, and sugar) have also gone artisan, offering higher quality cocoa and creative flavor additions. So, for those times that convenience and efficiency (least amount of time from craving to sip) is your jam, by all means, choose one of the many wonderful mixes that require only pour and stir.  A mix is typically labeled Hot Chocolate or Hot Cocoa.  Because milk and sugar are already added, all you need is water or more milk for extra richness. You can buy mixes with flavors, like peppermint – a holiday season classic. Mexican Hot Chocolate, like the Los Poblanos brand sold at Red Barn Mercantile, is made with high quality chocolate, a mild chili spice, milk, and cinnamon. You simply scoop it out of the jar into a waiting saucepan of hot water. It is delicious! 

With little work and a few ingredients, you can create a hot chocolate that awakens your palate with unusual flavors that match beautifully with rich cocoa. It all begins, of course, with the chocolate.

Here is a breakdown to help you choose the right key ingredient for your mug of comfort.

Dutch Processed Cocoa Powder (usually unsweetened)

The cocoa beans have been alkalized to reduce bitterness. It is darker in color than natural cocoa, less bitter, and has a more mild chocolate intensity.

Natural Cocoa Powder (usually unsweetened)

The cocoa beans have not been alkalized, so they are more intense in chocolate flavor and have a more bitter flavor. It’s like eating an 80 percent chocolate bar – bold chocolate flavor along with bitter notes. More sweetener is needed for a balanced hot chocolate.

Hot Chocolate or Hot Cocoa

This label denotes a mix that includes milk and sugar. It’s easy and good brands are delicious. I always have a jar in my pantry for that just-in-time mug. This variety should be avoided if you practice a dairy and/or sugar-free diet.

Drinking Chocolate Powder

This is a new label that hit the American market a few years ago. It refers to the European style of drinking rich, melted chocolate in small quantities. Picture an espresso cup instead of a mug. Today, you can find Drinking Chocolate powder.  Be sure to read the label to determine whether sugar and milk have been added.  In any case, it will be richer and more intense in flavor than a mix labeled Hot Chocolate or Hot Cocoa.

European Style Drinking Chocolate

If a wallop of rich chocolate is what you’re after, you want to buy a chocolate bar that is 57-70 percent cocoa and melt it over low heat with milk and sweetener. I use coconut milk and coconut sugar!  As you increase the cocoa content, the chocolate will be less sweet, so adjust your sweetener to taste. This is my favorite way to make hot chocolate. I can control the milk type, the sweetness, the chocolate intensity, and the flavors. It makes a super rich, velvety drink. A few sips from a small cup is all one needs. 

Hot chocolate is a winter ritual and is almost always shared. It is a treat rather than a quotidian necessity, like coffee. Pulling out a saucepan and a few ingredients is a great way to entertain a friend who has stopped by in the afternoon, or to share with your BFF after a day of shopping in Old Town.

Hot chocolate makes a great gift for your favorite hostess. I recently put together a basket for our Thanksgiving hosts with hot chocolate goodies from Red Barn Mercantile. It includes an ornament, a Southern Artisan Coffee Chocolate Bar, a Dick & Taylor Vanilla Raspberry Dark Chocolate Bar, a can of Hammond’s Double Chocolate Cocoa mix, marshmallow toppers,and two mugs. I also included a favorite hot chocolate recipe. It is a charming and inviting gift.

The days are shortening, the temperatures are dropping, and we will soon be craving warm treats to break the chill. To have your favorite winter treat at hand, now is the time to stock your pantry with a few high quality chocolate bars, a good hot chocolate mix, and a supply of your preferred milk. Be sure you have cinnamon, nutmeg, Chile powder, peppermint extract, or other warm spices to make your mug special. 

Here are two of my favorite hot chocolate recipes.  One has sophisticated flavors for an exotic treat and the other is for adults to enjoy around the fire pit on a cold night with warm friends: Rose & Cardamom Hot Drinking Chocolate and Mexican Tequila Hot Chocolate.