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how to make home made hot chocolate?

I'm sick and we do not have hot chocolate.

Different homemade gourmet hot chocolate recipes
Love hot chocolate but hate buying those powdered drinks? Here are some recipes to help you make your own homemade hot chocolate.

During winter, there is nothing quite like sitting in front of an open fire surrounded by your family while sipping on some hot chocolate. Most families simply purchase the pre-packaged cocoa mixes from the grocery store that they mix with milk or water. This year, instead of serving your family powdered hot chocolate, why not try making your own homemade version? Here are some recipes your family will love to help get you started.

Champurrado (Mexican Hot Chocolate)

For a Mexican-inspired hot chocolate, try some thick and hearty champurrado. In a large saucepan, mix eight cups of water and three sticks of cinnamon. Bring this to a boil. In a blender, blend four cups of water with one and a half cups of masa harina (a Mexican mix to make corn masa which can be found in most grocery stores) until the mixture is smooth. Pour this flour mixture through a sieve into the cinnamon water. Again, bring the mixture to a boil. Reduce the heat to low and let cook for another six minutes, stirring the mixture constantly using a wire whisk. The mixture will begin to thicken. At this point, stir in one and a half cups of packed brown sugar or two piloncillo cones (six ounces each, these cones can be found at most grocery stores in the ethnic food section). Also stir in one ounce on an unsweetened chocolate baking bar and two teaspoons of vanilla. Cook this mixture for five minutes being sure to stir frequently. Once the chocolate has melted, it will be ready to serve. This recipe makes twelve servings.

Spicy Hot Chocolate

Mix one quart of milk, one four ounce package of finely chopped sweet chocolate and half a teaspoon of cinnamon in a large saucepan. Cook the mixture, stirring frequently, over medium heat
until right before the mixture is beginning to boil and the chopped chocolate is melted. Once you pour this hot chocolate into a mug, top with your favorite marshmallows. This recipe serves four.

Hot White Chocolate

For a special twist on an old favorite, try white chocolate instead. In a medium saucepan, cook two cups of heavy cream and six cups of milk on medium heat. Cook this milk mixture for about four minutes until it gets hot; however, do not let this mixture boil. Pour this hot mixture over twelve ounces of finely chopped white chocolate in a heat-safe bowl. Slowly stir this mixture, melting the white chocolate. Whisk in one teaspoon of vanilla extract. Continue to whisk the mixture until it become slightly foamy. This recipe makes eight servings.

Hot Irish Chocolate

Combine half a cup of unsweetened cocoa powder, one third cup of sugar, one teaspoon of vanilla, half a cup of cold water and a small dash of salt in a large saucepan. Over low heat, whisk this mixture until it forms a creamy paste. Slowly add two and a quarter cups of milk
and three-quarter cups of half and half. Be sure that the milk and half and half have been previously scalded before adding. Whisk for two minutes. Stir in half a cup of Irish cream. This recipe makes six servings.

http://www.essortment.com/food/hotchocolatere_sgfu.htm

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How to Make Homemade Hot Chocolate from Scratch Easily Making hot chocolate with the pre-made mix is easy and quick but if you want to make it from scratch and possibly better than the mix you should give this a try. It uses ingredients from around the house and will take you less than ten minutes to make. That time however does not include cooling time.

Things You'll Need:

* One bag chocolate chips
* One cup milk
* 1 teaspoon melted butter
* Caramel if desired
* Cool whip if desired
Instructions
Step 1
1. Melt about 2 cup fulls of chocolate chips into a saucepan
2. Boil the milk and add to the melted chocolate chips and stir.
3. Add in the melted butter and continue to stir.
Step 2
1. If you desire caramel in your hot chocolate as well, you will now need to melt the caramel and add it to your mix.
2. Now add the cool whip on top and stir if you like
Step3
Now because your mix is hot, allow time for it to cool before drinking. If you don't want to wait, add ice cubes in your cup or add cool milk. Always works. Even for soup. Enjoy.
: http://www.ehow.com/how_5500658_make-hot-chocolate-scratch-easily.html#ixzz0w7jqvqyx
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Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)

Equipment:
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks like I used (like these, available at any craft store)

Ingredients:
8 oz. chocolate (see note above), bittersweet, semisweet, milk, and white chocolate all work
1/4 cup cocoa, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt

6 cups milk and 2 cups heavy cream if you plan to enjoy these right away

Method
1. If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or Stainless Steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)
2. Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.
3. Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting, but stir on. If it looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.
4. Scoop chocolate into a ziplock bag and clip off the corner.
5. Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.
6. Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.
7. If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.
8. In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.

Troubleshooting: A few of you have had trouble with your chocolate seizing. Tiffany provided this great note to help out (thanks, Tiffany!), “if the chocolate begins to seize (since for some reason, both of my batches seized, I’m thinking it’s the humidity in the air where I am) you do not have to throw it out. Just put the bowl back over the Hot Water and add a little bit of vegetable oil (I used somewhere between a tsp and a tbsp) after stirring over a little heat, the chocolate will get smooth again. Also good to note, chocolate can seize if you add any cold ingredients.”

How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.

Variations: Try adding a pinch of cardamom, anise, allspice, nutmeg, cinnamon, malted milk powder, or cayenne pepper, depending on your mood. We tried adding a little extra punch by lining the outside with red hots. Very fun. You can also leave out the cocoa and sugar all together and replace it with 8 servings of your favorite packaged hot cocoa.

http://giverslog.com/?p=3290

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