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  • Always use milk. The recipe and the instructions don’t matter in this case: “Hot Chocolate” is German for “warm, delicious chocolaty milk.” If you’re on a diet, you probably shouldn’t be drinking liquid chocolate, anyway: go hard or go home.
  • Don’t buy store brand. The stuff is cheap for a reason. It’s not going to taste good unless you add all the stuff that you’d have to add to your own recipe anyway.
  • Spring for the good stuff. If it says something like “indulgent” or “Godiva” on it, that’s exactly what you’re looking for.
  • Add stuff. If it isn’t chocolaty enough, consider adding cocoa and sugar won’t be a problem. A basic homemade hot chocolate is cup of milk, half cup of cocoa and half cup of sugar. Adding chocolate syrup is good. A half dash of nutmeg and a full dash of cinnamon will probably taste phenomenal. Whipped cream isn’t just for teen dramedys. Marshmallows were meant for hot cocoa like plugs were meant for sockets.
  • The Italians know best. They make this thing called cioccolata calda. Translated literally, it means “hot chocolate,” but it’s different because it’s a whole lot thicker. Add about a tablespoon, probably less, of flour and mix the crap out of it. I’m talking use a blender while you’re heating it up. You could use a wisk on it but it’s going to take a while and it’s going to get kind of thick like a pudding. And it’s going to be very hot, since this is one of the few times you can let milk come to a boil.
  • Sharing is caring. Snow days are fun and all, but they’re more fun when you come back to a delicious cups of cocoa after a solid day of near-drownings in puddles or one-on-twenty snowball fights with the local orphanage.
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