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Add chocolate powder, add milk, heat.

Add milk, add chocolate powder, heat.

Add milk, heat, add chocolate powder.

Add chocolate powder, heat milk in seperate container, add hot milk.

Add chocolate powder, heat chocolate, add cold milk.

Heat liquid chocolate, add to milk.

Heat milk, add liquid chocolate.

Add liquid chocolate to milk, heat.

Heat milk in seperate container, pour hot milk into liquid chocolate

Heat cup, add milk, add chocolate.

Heat cup, add chocolate, add milk.

Add milk, add chocolate, insert thermite, ignite.

Add chocolate, add milk, insert thermite, ignite.

Other, please describe.

[Hiiri]

You're all doing it wrong.

Add chocolate, pour milk, consume cold. Tadah, magic!

[Darvi]

But then it wouldn't be hot chocolate.

[Muz]

I'm a certified barista. Which means I learned this in class but have never done it in a shop. But I do know that it's delicious even with training equipment

Method one:
1. Pour chocolate sauce on sides of mug.
2. Heat up milk.
3. Pour heated milk into mug.

Method two:
1. Put your chocolate powder with your milk.
2. Heat milk+chocolate powder. The heat should melt the chocolate and merge the two together
3. Pour the mixture into mug.

Milk heat is ideally just hot enough that you can't touch it. Any hotter and it gets burned/sour. Don't use a microwave, it'll heat it unevenly. I don't really know a good way to warm milk up without a steam wand, though.


Bonus: Ice chocolate
1. Put chocolate sauce on sides of glass.
2. Put half cup ice cream, 1 cup milk into a blender.
3. Blend.
4. Pour into glass.
5. Add whipped cream (optional, if you want more calories)
6. Add chocolate powder

[GoombaGeek]

Mine's not on the poll...
1. Heat milk.
2. Add powder.
3. Stir well.
4. Pour into cup.
Alternatively
1. Take some chocolate.
2. Heat.
3. Drink while still liquid.
4. Third-degree burns.
Here's how to do it incorrectly
1. Pour chocolate powder into heated milk.
2. Stir.
3. Use advanced filtration system to filter powder and lipids out of milk.
4. Dispose of the water that used to be the milk. Pour lipids and powder into mug. Drink.
And another way
1. Pour chocolate powder into milk.
2. Make sure the mug is not made of anything magnetic.
3. Place in nuclear fusion reactor.
4. Enjoy the dispersed flavour atoms.

[Virex]

Mine's not their either:


1. a.) Put pure cacao powder and sugar in cup (I usually take 2 topped-off teaspoons of cacao and 1 to 1.5 teaspoons of sugar, but adjust this to your preferences).
b.) Add a pinch of salt to strengthen the flavor
c.) if you're feeling adventurous, add some cinnamon, a pinch of ground pepper and a pinch of ground clove (be careful with the clove, you only want about half a knife point for a full cup. Any more than that and the taste gets too strong). I'm also thinking of experimenting with ginger, but I don't have ginger powder at hand.

2. Mix it all with a small amount of hot water to prevent clumping when you add the milk. It should make a uniform mixture taking up no more than 1/6th of your cup.


3. Heat milk to the cooking point and add it while stirring the mixture.

[NAV]

Add milk, add chocolate, add pepper spray. the spiciness will make it seem hot, no actual heat required. It's efficient!

[Glowcat]

Step 1) Create the universe
Step 2) Pour milk into cup of desired serving size
Step 3) Place chocolate mix into milk solvent
Step 4) Sacrifice a nobleman to Ek Chuah, praying for an excellent cup of coco
Step 5) Mix until the solution until the powder is completely dissolved.
Step 6) Insert Thermite

[Mohreb el Yasim]

well you should really descrinbe more the situation
-what tools are at your disposal?
-what heat source? (microwave, outdoor fire place, sun based heating device?)
-what is your deffinition of best? (fastes, better taste, least needed work to make it/clean up after)
-are you alergic on something? (milk for example)

[misko27]

Lack of thermite is generally the main cause of inperfect hot chocolate.

[Fayrik]

Has anyone suggested mixing the chocolate powder with an appropriate solvent before applying milk?
This is particularly useful in the case of heavy chocolate powders like cocoa.

First, sprinkle the chocolate powder into an appropriate liquid container, such as a mug.
Apply a small amount of your chosen "solvent". A shot glass's worth would probably be enough.

• Milk is probably the best. It keeps a good consistency for the drink.
• Lemon juice would probably speed this up so much, but sadly, isn't a compatible substance.

Now mix the two until you get a chocolatey sludge.
There are now two ways you can continue.

• Fill your container with milk and heat appropriately. May require a final mixing.
• Pour an appropriate amount of milk into a new container and apply heat, pouring the hot milk into the original container and mixing again.

Options for heat sources are numerous and all come down to personal taste.

• Microwave. Applies heat automatically and no intervention is required unless your power is too high. May leave your milk glowing green.
• Solar Oven. I've never seen this one used but I'm sure it would work. Would probably leave a thick skin on your milk.
• Car Engine. You're contemplating trying it now, aren't you?
• Frying pan. Nice and traditional, would recommend it. Might include a slight boil off if you leave it too long.
• Thermite. It seems popular, but I can't find appropriate storage for the milk while it's being heated. Ice certainly did not do the trick.
• Magma. Only available underground, and rather expensive, but warming your milk on a magma stove simply cannot be beaten.

And so, after following these simple steps, you should now have a good hot chocolate no matter what chocolate powder you're using... Well. Maybe.

[Facekillz058]

I was thinking, and I know how i'm going to do this from now on.
1. Put chocolate powder in cup.
2. Put milk in cup.
3. Cast chain lightning on it to heat it up.
4. Drink.

[HmH]

I'll have you know sugar is quite good at preventing clumping: if you mix it with the cocoa and add it into hot milk, it'll disperse into the milk much more evenly due to a lot of highly soluble 'holes' in the cocoa powder's insoluble surface caused by sugar poking out here and there.

But if you're feeling dwarfy, you can also make cocoa extract with high-proof alcohol and add the extract to hot milk. This way you won't have the clumping problem at all.

[Heron TSG]

You know, we have powdered chocolate, liquid chocolate, and (presumably) solid chocolate for options, but what about sublimating the whole mix together and rapidly condensing it back into a mug? Gases mix very well sometimes, if agitated properly.

[Virex]

I'll talk with my coworkers to see if we can add cacao to the organic evaporator.

[Hubris Incalculable]

Melt solid 99% chocolate in a double-boiler or a mixing bowl placed over a pot of water
Add sugar, chili flakes, pepper, salt and cinnamon to taste (including null values)
Add coffee cream to the right volume for your cup
Mix well
Transfer to saucepan and heat until piping hot

Consume