Hot chocolate with milk and starch

A cup of fragrant chocolate is a real pleasure! Hot chocolate is an exquisite drink that has a rich taste, rich aroma and has useful properties. It has a long-standing origin, the roots of which go back to the times of the ancient Aztecs.

katushafin

Recipe author

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Composition / ingredients

Servings:

Milk

Chocolate

Corn Starch

0.5

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 4 g

Fats 32 % 11 g

Carbohydrates 56 % 19 g

185 kcal

GI: 21 / 0 / 79

Step-by-step cooking

Cooking time: 10 min

Step 1:
Prepare the products.
Step 2:
Chocolate should be broken into pieces so that it melts faster. We put the broken chocolate in a saucepan.
Step 3:
Pour half of the milk.
Step 4:
Put the pan on a small fire.
Step 5:
With constant stirring, heat the milk until the chocolate is completely dissolved. It is convenient to use a whisk.
Step 6:
Starch pour a tablespoon of milk and stir well.
Step 7:
Pour the milk with starch to the remaining milk, mix.
Step 8:
Pour the milk to the chocolate in a saucepan. Put on fire and, with constant stirring, bring to a boil.
Step 9:
Cook for about three to five minutes until thickened. If it seems that the chocolate turns out to be too thick, we dilute it with milk and heat it again. Hot chocolate is served immediately after cooking, so that a film does not form on top.

To make the drink excellent, use only high-quality chocolate for its preparation. You will get a richer taste with bitter chocolate, milk will give a mild taste.
Instead of milk, you can use cream, they will give the chocolate even more density, but also increase its caloric content.
Corn starch can be replaced with potato starch, it will only be necessary to halve its amount.
Part of the chocolate can be replaced with cocoa powder, but not more than half of the total amount, otherwise you will get cocoa. But it still differs from chocolate both in taste and in the technology of preparation of the initial products.
You can put various aromatic additives in hot chocolate: cinnamon reveals its taste very well, vanilla perfectly complements chocolate, especially if it is natural. It will be piquant to add mint or orange. You can put marshmallows or whipped cream on top of the cup, as well as sprinkle with cinnamon, cocoa, grated chocolate or caramel crumbs.
It is not recommended to store ready-made chocolate, it is better to prepare a fresh portion. If a film has formed on the surface, then stir it with a whisk.