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JUDY'S HOT COCOA INSPIRED BY THE SANTA CLAUSE
cook:
2 h
4,032,681 views This week, I'm doing Judy's Hot Cocoa from The Santa Clause. Merry Christmas!
4 servings
US
original
metric
INGREDIENTS
For the Basic
3 tbsp cocoa powder
3 tbsp sugar
1 cup milk
1 cup heavy cream
4 oz chocolate
1 tsp vanilla extract (optional)
1 tsp instant espresso powder (optional)
Kosher Salt
For the French
1 cup milk
1 cup heavy cream
1 tbsp brown sugar
8 oz dark chocolate
Kosher salt
For the Italian
3 tbsp cocoa powder
3 tbsp sugar
1 tbsp cornstarch
1 cup milk
1 cup heavy cream
4 oz dark chocolate
For the Vienna
3 tbsp sugar
2 egg yolks
1 cup milk
1 cup heavy cream
8 oz dark chocolate
For the Judy’s Hot Chocolate
3 tbsp sugar
2 tbsp Valrhona cocoa powder
2 tbsp Ghirardelli cocoa powder
Instant espresso powder
Kosher salt
1 cup milk
1 cup heavy cream
2 ½ oz dark chocolate
DIRECTIONS
1.
For the Basic Hot Chocolate
1.
In a small bowl, combine a couple of tablespoons of heavy cream to the cocoa powder and sugar. Whisk together until a paste has formed.
3 tbsp cocoa powder
3 tbsp sugar
2.
In a medium saucepan, combine milk and heavy cream over medium-low heat bringing up to just before simmering.
1 cup milk
1 cup heavy cream
3.
At 190°F, kill the heat and add in the chocolate and cocoa paste. Whisk together until melted and homogenous.
4 oz chocolate
4.
Season with kosher salt and optionally add in vanilla extract and instant espresso powder. Whisk together.
1 tsp vanilla extract (optional)
1 tsp instant espresso powder (optional)
Kosher Salt
5.
Once everything is mixed in, serve, and enjoy.
6.
For the French Hot Chocolate
1.
In a medium saucepan, combine milk and heavy cream over medium-low heat bringing up to just before simmering.
1 cup milk
1 cup heavy cream
2.
Add in brown sugar and dark chocolate. Whisk together until melted and homogenous. Kill the heat and stir together until melted.
1 tbsp brown sugar
8 oz dark chocolate
3.
Season with a pinch of kosher salt. Whisk together before serving.
Kosher salt
4.
For the Italian Hot Chocolate
1.
In a small bowl, combine cocoa powder, sugar, and cornstarch. Whisk together until a paste has formed.
3 tbsp cocoa powder
3 tbsp sugar
1 tbsp cornstarch
2.
In a medium saucepan, combine milk and heavy cream over low heat bringing up to just before simmering.
1 cup milk
1 cup heavy cream
3.
Add in the cocoa powder mixture, whisk together for a couple of minutes before adding dark chocolate. Whisk together until pudding-like.
4 oz dark chocolate
4.
Pour into a glass and serve.
5.
For the Vienna Hot Chocolate
1.
In a bowl, whisk together sugar with egg yolks.
3 tbsp sugar
2 egg yolks
2.
In a medium saucepan, combine milk and heavy cream over medium-low heat bringing up to just before simmering.
1 cup milk
1 cup heavy cream
3.
Add in dark chocolate. Whisk together until melted and homogenous over low heat.
8 oz dark chocolate
4.
Slowly ladle in the chocolate mixture to the eggs while whisking constantly before adding back into the pot.
5.
Cook over medium-low heat for 1-2 minutes until a little bubbling starts.
6.
Serve and enjoy.
7.
For the Ultimate Hot Cocoa
1.
In a bowl, combine sugar with Valrhona and Ghirardelli cocoa powder along with a pinch of instant espresso powder and a pinch of salt. Whisk together.
3 tbsp sugar
2 tbsp Valrhona cocoa powder
2 tbsp Ghirardelli cocoa powder
Instant espresso powder
Kosher salt
2.
In a medium saucepan, combine milk and heavy cream over low heat bringing up to just before simmering.
1 cup milk
1 cup heavy cream
3.
In an insulated thermos, add in the cocoa powder along with dark chocolate and through a funnel pour in the steaming milk and cream. Give a gentle shake. ***do not try this at home***
2 ½ oz dark chocolate
4.
Very carefully untwist the top to release the pressure and pour into the nearest mug. Enjoy.
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