Hot Chocolate!
 

Sitting here drinking chocolat chaud de Noel that we picked up in Normandy.
free trade cocoa, cane sugar and cinnamon.

Yum.

... so long as it wasn't made w/water. Blech.
I never understood why people (and so many of them do) make hot chocolate w/water. Chocolaty water?
:confused:

My favorite:
Add to saucepan and heat...
whole milk (not skim, not 1%, not 2%)
Hersheys cocoa (powder, unsweetened)
Sugar
1/2 tsp vanilla extract

I have had hot chocolates neat, but this was made with milk.

Very yummy and not very sweet.

Hershey's? Blech.

My hot chocolate is made with whole milk, Charbonnel et Walker cocoa, Bernard Callebaut shaved chocolate (milk or pure) and a little sugar. If I'm out of the Charbonnel I'll use Droste or Van Houten.

i'll drink it made with water occasionally. swiss miss mixes, commonly found in offices for example, actually tell you to use water.

so not as bad as using water with cereal in my opinion :p

Really good cocoa takes great when mixed just with water instead of milk. Milk tends to dilute that cocoa tastes. Just like dark chocolate tastes better than milk. IMHO. In general, I think US chocolate is way too sweet. It masks the real cocoa tastes.

Although, in HK once I had dark Belgium cocoa powder mixed with condense milk and shake it up with chopped ice, it's sweet & heavenly.

My favorite hot chocolate is at a chocolatier just off of Harvard Square called Burdick's. I can't afford the chocolate by the piece, so I get a small hot chocolate for dessert.

52D Brattle St
Cambridge, MA 02138-3731
+1 617 491 4340
8am-11pm Tue-Sat; 9am-9pm Sun-Mon
http://www.laburdick.com/

I always prefer my hot chocolate for breakfast. Yummy. ^

Yes, I prefer hot chocolate when mixed with water much better.

Spanish hot chocolate, thick enough to stand your spoon in, with hot crispy churros on the side.

If you want to taste good hot chocolate in Spain, there's Villajoyosa, or perhaps better still, a place called Totel in Elda run by this guy: http://www.pacotorreblanca.com/index-en.htm. Elda & Villajoyosa are both are in Alicante.

(There's a lot of bad hot chocolate in Spain too)

It's probably something of a cliché, but the hot chocolate from Ladurée on rue Royale in Paris (accompanied by macaroons for that full-on afternoon-long sugar rush) is probably the best I have tasted.

Mix these 3 ingredients in a cup (same quantity for each of them) :

Cocoa (powder)
Sugar
35% fat cream (or milk or whatever it's called)

Pour hot milk on it, yummy !

You can also make an excellent chocolate sauce for your vanilla ice-cream by heating up cocoa powder, sugar and water (same quantities for each of them again).

Hot chocolate from Angelina, Rue de Rivoli, is also nice. ;)

Some photographs are included in this mini-Do report

Paris mini-DO - July 21st, 2007

with a specific picture for the chocolate known as l'Africain

I'd say it was more than nice :) As soon as I saw the thread title, I immediately thought "Angelina"

I always thought that instant hot chocolate had powdered milk in it, so there was no need to add milk, just water to reconstitute what was already in it.

Land O'Lakes used to make flavored instant hot chocolate (or maybe still makes -- I can't remember seeing them recently, though). The raspberry flavored one (which I made with water) was soooooo good, and I don't even like raspberries that much.

Another fun thing to do with instant hot chocolate is add those flavored coffee creamers to them. Amaretto flavor is great, so is irish cream. :)