The No. 1 Trick for Perfect Hot Chocolate Every Time, According to an Expert

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Dotdash Meredith Food Studios

If there’s a treat more synonymous with winter, I haven’t found it yet. Because when my hands are cold from packing snowballs or gripping ski poles, nothing but a toasty mug of hot chocolate will do. It’s a special seasonal drink that makes the long, cold months a little more bearable with its rich, creamy taste and soul-warming sips. And there are as many variations as there are days on the winter calendar. While the “best” version might be entirely subjective, certain factors help the cream rise to the top (pun intended). So, who better to ask how to concoct a universally perfect cup of cocoa than the owner of a famous shop in New York City?

I recently got in touch with hot chocolate expert Sasha Zabar, owner of the iconic treat shop Glace, known for its viral S’Mores Hot Chocolate. He had a genius list of tips to make our mugs tip-top, though one, in particular, jumped out.

How to Level Up Your Hot Chocolate With a Simple Ingredient

There’s no better way to enhance the flavor of chocolate than with a little pinch of something extra. Zabar recommends this for hot chocolate, too. His top picks are espresso powder or cinnamon, though even a sprinkle of salt will elevate cacao’s many nuances.

We’ve touted how espresso works beautifully in chocolate cake and have hot cocoa recipes that feature cinnamon as an integral ingredient, so it’s no surprise that the experts turn to this trick as well. It even helps make instant hot chocolate taste homemade.

Swapping out brown sugar for regular sugar in homemade recipes is another simple way to add richness and depth. The best part? These are easy upgrades that are already in our pantries.

Sasha Zabar's Tips for Making the Best Hot Chocolate

Zabar’s other big tip is to use real chocolate versus cocoa powder: “Start with the chocolate. It doesn’t need to be expensive, it just needs to taste good to you. If you don’t like the taste of the chocolate, you won’t like it in your drink.”

Zabar's picks include Guittard, Callebaut, or Scharfeen Berger. Here are a few more of his expert tricks:

Go easy on the cocoa: “I like real chocolate with just a touch of cocoa powder.”
Replace white sugar with brown sugar or maple syrup, and use real vanilla.
Use whole milk or add some cream, and “don’t skimp.” Plus, “fresh whipped cream goes a long way.”
Splurge on the marshmallows: “A giant marshmallow looks great, but cut it up into smaller pieces, otherwise it won’t melt.”
Make your own marshmallow fluff! (Recipe below.)

On top of his tricks of the trade, Zabar also shared the recipe for Glace's viral hot chocolate with us here.

Glace's Famous Hot Chocolate Recipe

Glace

Serves: 3-4

Ingredients

Marshmallow Fluff:

1/3 cup water
3/4 cup sugar
3/4 cup corn syrup or honey
3 egg whites (from large eggs)
1 1/2 teaspoon vanilla
Squeeze of lemon

Hot Chocolate:

16 ounces milk
4 ounces heavy cream
3 tablespoons sugar
8 ounces chocolate (56% dark, or choose your favorite)
1 teaspoon vanilla extract or paste
Pinch cinnamon and/or espresso powder (or flavoring of your choice—i.e. peppermint, optional)
Whipped cream to garnish

Directions

Make the marshmallow fluff: Separate egg whites from yolks and let the whites come to room temperature.

Heat a medium saucepan on high and add in water, sugar, and corn syrup. When mixture reaches 225 degrees F, start whipping egg whites on medium-high in a stand mixer or hand mixer.

When sugar mixture reaches 239 degrees F, pour slowly into soft peaked egg whites, along with vanilla and lemon, and keep mixing on high until warm to the touch. Remove and place in a piping bag.

For the hot chocolate: Heat milk and cream to 135 degrees F, then add sugar and chocolate. Keep stirring until all the chocolate is melted and the milk has turned to a mocha color.

Add vanilla and cinnamon, powdered espresso, spices, or peppermint extract (if using).

Prepare mugs with marshmallow fluff: Pipe prepared fluff around the rim of 8-ounce mugs (marshmallow should have plenty of grip without collapsing). Using a torch, toast lightly until golden brown.

Pour in the hot chocolate until 85 percent full, then place a big scoop or dollop of whipped cream in the middle so it's suspended by the marshmallow.

Try to eat/drink without getting it on your nose (almost impossible!).

Recipe courtesy of Sasha Zabar, and Glace.

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