“Hot chocolate is like a hug from the inside.” – Anonymous
I’m not a big fan of cold chocolate milk, but when it comes to hot chocolate? Count me in. Like most people, I enjoy it best on crisp fall days or snowy evenings.
I was fascinated to discover that there are a lot of misconceptions about chocolate milk. Did you know that in a survey of 1,000 people, 7 percent (70) think chocolate milk comes from brown cows? It got me wondering where people think strawberry milk comes from. *laughing*
Here’s my research on the day’s history: In 1687, Irish botanist Hans Sloane was introduced to Jamaican chocolate water. He found it bitter, so he added milk and decided it tasted pretty good plus the calcium and protein made it healthy. In 1828, Van Houten, a company in Amsterdam, invented a way to press cocoa to create a chocolate powder that could be dissolved in water or milk, making chocolate milk easy to make. Chemist Albert Wander developed Ovaltine in 1904 in Bern, Switzerland.
U.S. brands caught on in the early 1900s, especially when Ovaltine came to the United States. Chocolate milk’s popularity continued to increase, and now it’s one of the most popular beverages in the world.
Halloween is the most popular time to buy chocolate, and November 1 is the biggest day for chocolate sales in the U.S.
So now that fall is here, I’ll share my favorite hot chocolate recipe from the U.S. Dairy Association. I hope it will add a comforting moment to your cool evenings.
“Now is the perfect time to make hot chocolate at home. And here’s the secret to making it as creamy and rich as possible: milk. That’s because milk fat and milk minerals enhance the cocoa flavor. Milk provides the ultimate smooth taste, with chocolate chips (like in the recipe below) or a cocoa powder mix. Hot cocoa is our best friend this winter; thanks to this recipe from Rebecca Andexler, you can make the best hot chocolate at home.
1/2 cup granulated sugar
2 tablespoons cocoa powder
4 cups whole milk or fat level of choice
2 (12 oz.) cups semi-sweet chocolate chips
3 teaspoons vanilla extract
1 teaspoon kosher salt
Combine sugar and cocoa powder in a medium, heavy-bottom pot and whisk until evenly combined. Whisk in milk and simmer on the stovetop over low heat.
Constantly stir in chocolate chips, vanilla extract, and salt until the chocolate is completely melted and the mixture is smooth.
Pour hot chocolate into mugs and garnish with whipped cream, marshmallows, chocolate chips, or chocolate shavings as desired.