Galaxy Gas Nitrous Recipe: Special Hot Chocolate
Coming indoors after spending some time outside in winters – be it after shopping, dropping off kids to school, or just some lawn trimming – makes you eligible to treat yourself with a mug of steaming hot chocolate. For such a delicious yet simple treat, you not only require a perfect recipe but a few techniques that will help you whip up a silky, smooth hot chocolate. When you are trying to make a hot chocolate compared to a coffee shop, you will require a certain amount of practice in its delectable taste and flavor. You will also need a Galaxy Gas Whipped Cream Dispenser to create the Galaxy Gas Nitrous Recipe: Special Hot Chocolate that will make it as decadent as you enjoy in a coffee shop. From over scalded milk to clumpy cocoa powder, you may encounter several problems while making hot chocolate. Later in the article, we have discussed how to do everything in the right manner to attain just the perfect result. We promise a little bit of effort will make you a pro in making a café standard hot chocolate with just local, inexpensive ingredients.
⦁ Whipped Cream Canister
⦁ Whipped Cream Charger
- Plain dark chocolate – 1 cup
- Heavy cream – 2/3 cup
- Castor sugar – 1 tablespoon
- Whole milk – 1 ¾ cup
- Cocoa – 2 tablespoons
- Condensed milk – 2 tablespoons
- Heat the heavy cream until it is about to boil.
- Add sugar and stir.
- Keep aside and add the chopped dark chocolate.
- Cover the pan for 10 minutes and let the chocolate melt in the steam.
- Whisk until chocolate and cream are well incorporated.
- Pour this mixture into the Galaxy Gas Whipped Cream Dispenser through a sieve and funnel.
- Charge with one Galaxy Gas Whipped Cream Charger and shake vigorously to make sure the cream is whipped well.
- In a saucepan, heat the milk with condensed milk and cocoa powder.
- When it’s adequately hot, pour in a mug.
- With the help of a thin nozzle, dispense a generous amount of whipped cream on top of each cup.
- Add mint, hazelnuts, marshmallows, chocolate shavings, powdered cinnamon, rainbow sprinkles, or any other flavorings if desired. Serve hot. Experiment with peppermint schnapps or coffee for some taste adventure.
Which one is better – Homemade or coffee shop’s hot chocolate?
Here is a brief analysis of how homemade hot chocolate differs from that served at coffee shops.
The homemade coffee shop’s hot chocolate is far more expensive than the total cost of ingredients you use in making one cup of hot chocolate at home. You are also paying the cost of sitting at a café and providing the service, from preparation to serving.
The biggest advantage of making hot chocolate at home is that you have ultimate control over the ingredients you put in a cup of hot chocolate. Most important of all, you can choose the amount and type of sweetener according to your preference.
Though some people think that there is no match for hot chocolate served in café, we believe that by using a little bit of technique and Galaxy Gas Cream Whipper, you can achieve the best taste, froth, and creaminess in your homemade hot chocolate.
How to make the best hot chocolate at home?
Here are a few tips and tricks that will enable you to enjoy a hot chocolate similar to that served at coffee shops.
Expert Tip no 1: Find Local yet Reputable Brands
From milk to chocolate and garnishes, you can find everything at a very reasonable price if you look around at some local brands, small grocery stores, and nearby candy shops. In this way, you can make a cup that is not heavy on the pocket and lets you indulge whenever you desire.
Expert Tip no 2: Whip the Cream In a Galaxy Gas Whipped Cream Dispenser
Adding flavored whipped cream is an interesting yet convenient way to take your hot chocolate to the next level. Add chocolate or peppermint or any other flavoring of your choice and whip it up in your Galaxy Gas Whipped Cream Dispenser. Your magical concoction is ready to serve.
Expert Tip no 3: Choose the right milk for your hot chocolate
The type of milk greatly influences the texture and taste of the hot chocolate. The greater the amount of fat in milk, the creamier the drink will be.
Expert Tip no 4: Right way to heat the milk for hot chocolate
Now coming to the temperature, we can say that 140 degrees Fahrenheit seems perfect. However, if your drink has to be kept for a while before consumption or requires transportation, you have to heat it to 160 degrees. In this way, the drink will maintain its temperature until it is consumed. To prevent the milk from scalding, heat it on a very slow flame while stirring in intervals. Heating in the microwave reduces your control over the heating process.
Expert tip no 5: Make a frothy milk base
You will need to add some froth to your milk for a creamy, frothy hot chocolate before adding cocoa and sugar/ condensed milk. When the milk reaches the desired temperature, separate some of it with the most foam before adding the other ingredients for consistent and delicious results. Whisk all ingredients vigorously until everything gets well combined. After which you can add the frothy milk that you separated, you can obtain a smooth drink. You can use an immersion blender, a handheld frother, a French press, or an espresso machine to get the same frothy milk that you find in the hot chocolate served in coffee shops.
Expert tip no 6: Whisking is the right way
Do not use a fork or spoon to mix the milk and cocoa as it may leave cocoa lumps. The best way to make a smooth mixture is using a whisk of appropriate size. If you have a non-stick saucepan, only use silicone or plastic whisk, and do not use metallic whisks.