One of my favorite winter-coping treats is a steamy mug of thick, creamy hot chocolate.
Cornstarch is a versatile and forgiving thickener you’re free to easily incorporate into your cooking repertoire.
The only thing you have to be aware of is controllingwhenyou activate the starchs thickening properties.
There should be no identifiable bits or clumps of white cornstarch hiding anywhere.
Then heat up your liquid of choice to boiling, or near boiling.
Whisk it in and the mixture will be smooth and chocolatey with that cafe-worthy silken consistency.
For a cup of milk or water, pour three-quarters of it into a small pot.
Turn the heat on medium-low.
While that heats up, with the other quarter cup of liquid, make a slurry.
I use a teaspoon and a half for one cup of liquid if the recipe has chocolate in it.
If the recipe uses cocoa powder, Ill use two teaspoons of cornstarch.
Add the cornstarch directly to the small amount of liquid and stir it until dissolved.
Once the pot of liquid begins to boil, stir in the cornstarch slurry.
The milk will thicken slightly within 10 to 20 seconds.
Turn the heat off and whisk in the other ingredients until fully combined.
The following recipe is for a rich, decadent cup of drinking chocolate.
Divide the cold liquid.
While the pot heats, stir the cornstarch and water to dissolve it fully.
Once the milk begins to bubble strongly around the edges, stir in the cornstarch mixture.
Stir continuously until it thickens, about 10 to 20 seconds.
Turn off the heat and add the salt and chocolate chips.
Let the mixture sit for one minute to soften the chocolate.
Taste the drinking chocolate.
Add sugar if desired, and enjoy immediately.
