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JUDY'S HOT COCOA INSPIRED BY THE SANTA CLAUSE

cook:

2 h

Picture for Judy's Hot Cocoa inspired by the Santa Clause

4,023,951 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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