3 levels of better hot chocolate, from easy to expert

Hot chocolate can be so much more than powder in water.

Your hot chocolate game can get so much tastier! KSL Lifestyle Contributor Maddy Tolman shared three ways to make a richer, yummier hot chocolate starting from easy to expert.

Level 1: Add in Syrups

Pull out your favorite powdered mix for this idea. Lay out different flavored syrups on your hot cocoa bar for an easy level-up. Here are some classics to start with:

• Toasted Marshmallow Syrup
• Salted Caramel Syrup
• Vanilla Syrup
• Peppermint Syrup

Top your syrups with these dispensers for an easy pump-and-go hot cocoa experience.

Level 2: Homemade Hot Cocoa Mix

This next level is significantly better than Swiss Miss! Homemade hot cocoa mix uses real cocoa and no stabilizers or emulsifiers, so it tastes richer than your average powdered mix which has added ingredients. Cost-wise, homemade mix is pretty similar to any you'd buy at the store! It all depends on the quality of cocoa powder you’re using. Maddy said she's partial to Ghirardelli Dutch-process cocoa, which comes out a little bit more expensive. But, you can pick your own cocoa preference! Make a bulk batch and you’ll be set all winter!

Homemade Hot Cocoa Powder

INGREDIENTS

• 1 cup granulated sugar
• 2½ cups powdered milk
• ½ cup Dutch-process cocoa powder
• ⅛ teaspoon salt

METHOD

Add all ingredients to a blender. Blend until fully combined and no streaks remain. To Serve Add ⅓ cup hot cocoa powder to an 8-ounce mug. Pour 6–8 ounces of hot water over the powder and stir or froth until smooth. Taste and add additional powder if a richer flavor is desired. Storage Store leftover cocoa mix in an airtight container for up to 1 year. *Don't skip the blending! This makes your finished cup of cocoa smooth and delicious, not grainy.

Level 3: French Hot Chocolate

This is how to really up your hot chocolate game. It will transport you right to a French cafe. It’s rich and so luxurious. High-quality chocolate is key here. You'll want 70% cacao to give that rich, deep flavor. You’ll splurge a bit for that, but it’s so worth it. You won’t even remember stressing in the chocolate bar aisle as you’re sipping the most delicious hot chocolate you’ve ever tasted! Top it with marshmallow meringue and give it a torch for an even more over-the-top experience!

French Hot Cocoa

INGREDIENTS

• 9 ounces 70% dark chocolate, finely chopped
• 1½ cups whole milk
• ½ cup heavy cream
• 1½ tablespoons granulated sugar
• Pinch of salt

METHOD

1. In a medium saucepan over medium-low heat, whisk together the milk, cream and sugar. Heat gently, whisking occasionally, until the mixture is steaming but not boiling.
2. Remove from the heat. Add the chopped chocolate and salt, then whisk continuously until the chocolate is fully melted and the mixture is smooth and glossy.
3. Serve immediately. Top with whipped cream or marshmallow fluff, if desired.

Marshmallow Fluff (Marshmallow Meringue)

Adapted from Sally’s Baking Co.

INGREDIENTS

• 4 large egg whites
• 1 cup (200 g) granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

METHOD

1. Combine the egg whites, sugar and cream of tartar in a heatproof bowl. Set the bowl over a saucepan with about 2 inches of gently simmering water, making sure the bottom of the bowl does not touch the water (a double boiler works well here).
2. Whisk constantly until the sugar has completely dissolved and the mixture becomes thinner and slightly foamy, about 4 minutes. It will begin thick and sticky, then loosen as it heats. To check if it’s ready, carefully rub a small amount between your fingers (it will be very hot). The mixture should feel smooth, with no graininess. If using a thermometer, it should reach 160°F (71°C).
3. Remove the bowl from the heat and immediately add the vanilla. Using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff, glossy peaks form, about 5 minutes.
4. Cover and refrigerate leftovers for up to 2 days. Baked goods topped with marshmallow meringue can sit at room temperature for 6–8 hours; after that, refrigerate to prevent wilting.

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