Hot chocolate: a recipe from cocoa powder and milk, condensed milk, cream at home. What is the difference between hot chocolate and cocoa?

The article will tell you about the difference between the original hot chocolate and the milk beverage brewed with cocoa. Here you will find recipes for cooking hot cocoa on condensed milk, milk, cream, with starch.

Cocoa and hot chocolate: what's the difference?

Everyone who loves hot or cold chocolate-milk drinks, at least once in his life, thought about the difference between habitual 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 the way they are cooked.

This "hot chocolate" is prepared not from cocoa powder, but the most usual natural chocolate( tile or crumb).Cook this drink only on a creamy basis: milk or cream of any fat content. The original "hot chocolate" must be dense and viscous. It is considered to be a fat, "heavy" and high-calorie drink, since along with milk fat, cocoa butter is added to it, which is almost 50% in chocolate).

INTERESTING: This hot chocolate is the most caloric of hot drinks, in one portion contains approximately 260 kcal( 200 ml).

Favorite and habitual cocoa is a drink obtained from the cake of beans( the same powder that people are used to buying in stores).The cake is obtained after squeezing cocoa butter and the fat content in it is no more than 10%.Therefore, the drink is not so high-calorie( about 30 to 50 kcal).The consistency of the drink is very fluid. Cooking cocoa can be on water or milk, sugar is added at will( along with this, and growing caloric content).

Hot chocolate

Cocoa

Hot chocolate from cocoa powder and milk: recipe

Basically, if you do not bother about that the original "hot chocolate" can be cooked even from the usual cocoa powder and milk. You need maximum fat milk and a whole package of cocoa, as well as sugar to taste.

You are useful:

• Milk( fat) - 0,5 l.(two glasses)
• Cocoa - 150-200 g.( try the taste for the saturation).
• Sugar - several st.l.to taste
• Cinnamon - 0,5 tsp(you can not add, if you do not like)
• Vanillin - 0.5-1 tsp.(Do not add if you do not like it)
• Several pieces of chocolate ( if any)

Cooking:

• Boil the milk
• Dissolve sugar in the milk
• Add vanilla
• Pour the cocoa, mix thoroughly
• Throw a few chocolate cubes in the milk
• Cook over low heat5 minutes, mix thoroughly.
• Add cinnamon
• Drink should be infused 10 minutes
• Pour only the top part into the cup, as cocoa can remain on the bottom.

Hot chocolate on milk and cocoa powder

Hot chocolate from condensed milk and cocoa: recipe

In order to make delicious hot chocolate, it is not necessary to heat the chocolate bar. You can use the recipe of the drink, prepared on the basis of condensed milk, which will give the necessary density and sweetness of the drink.

You will need:

• Condensed milk - 1 can( 240-250 ml., Choose a quality product from whole milk).
• Cream - 200 ml.(medium or high fat content of 25% -35%).
• Cocoa - 100-150 g( cocoa powder)
• Vanillin - a few pinchs
• Cinnamon - pinch

Cooking:

• In a saucepan or saucepan, heat the cream, but do not bring to a boil.
• Pour the condensed milk thoroughly with whisk.
• Add a pinch of vanillin and cinnamon
• Add the cocoa and cook the cocoa, thoroughly mixing for several minutes.
• Allow to cool slightly before serving.

Delicious hot chocolate for cocoa and condensed milk

Hot chocolate from cream and cocoa: recipe

Cream( not milk), will allow you to cook tasty hot chocolate, adding to it the preferred density and fat content. Cream can be used any fat content than they are fatter - that drink is thicker.

You will need:

• Cream 25% - 500 ml.(you get two portions of the drink)
• Sugar - several st.l.to taste
• Vanillin - a few pinch to taste
• Cinnamon - pinch( optional)
• Cocoa - 100-150 to taste( try)

Cooking:

• Place the cream on the fire but do not bring to a boil so that they do not curl.
• Dissolve in hot cream sugar
• Add vanillin and rind
• You can dissolve a couple of chocolate pieces, if you have it, it will improve the taste and bring the drink closer to the original.
• If the cream begins to boil - remove from heat, and then put it back on it.
• Dissolve the entire amount of cocoa and let the drink infuse before serving for 5-10 minutes.

Delicious hot chocolate on cream

Thick hot chocolate: a recipe from cocoa

To thicken hot chocolate, which is cooked on a non-chocolate bar, and cocoa powder, you can use starch. It is better to use cornstarch, because it allows you to make the drink a pleasant texture and will not allow the lumps to form.

You will need:

• Cream or fatty milk - 500 ml.(a couple of glasses)
• Sugar - several st.l.to taste
• Cocoa - 100-150 g.( depending on preference)
• Vanillin - several pinch
• Corn starch - 1,5-2 tbsp.(you can also cook on potato starch).
• Several pieces of chocolate ( optional)

Cooking:

• Brew milk or heat cream
• Dissolve sugar and vanillin in the milk
• Add cocoa and carefully mix everything with a whisk.
• Dissolve a little chocolate( several pieces)
• Add starch in small portions, carefully mixing each time so that there are no lumps.
• Before serving, always cool the drink, because it thickens only as it cools down.

Video: "Hot-Chocolate( Cocoa) Favorite recipe"