AIBU to ask if it's possible to make a smooth, non lumpy hot chocolate at home?

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I am poorly and feeling sorry for myself and fancy a hot chocolate. I have a rather exquisite selection in the cupboard but am sadly lacking in technique - whether I use Hotel Chocolat, Green & Blacks, or Cadbury's I always end up with floaty non melted bits or a gloop of it at the bottom which sounds like it should be lovely, but is actually rather grim.
Where am I going wrong?! (I have the same problem with gravy, maybe I'm just not deft of hand enough?)

I'm hoping someone with the magic trick will come along so I don't have to cope with this horrid sore throat thing AS WELL AS lumpy hot chocolate.

Such problems, I know.

A little Full fat milk, cream, broken up chocolate in a pan top with whipped cream and marshmallows

The powdered stuff is rubbish!

You’re all doing it wrong

Heat milk

Break up chocolate into nutribullet jug

Pour over hot milk

Blend

Thank me later

Literally best hot chocolate ever

Yuck, why are people putting water in hot chocolate?! 😝

Make a paste with your chocolate powder and a splash of milk and then slowly whisk in the hot milk. I used to do it in a jug so I can give it a good whisk as I pour.

Put a Hotel Chocolat velvetiser on your Christmas list, the hot chocolates you can make at home are incredible!! Plus no messing with pans or whisks or jugs!

The initial amount of mixing water has to be small enough to make a paste. If you use too much the powder doesn’t integrate properly, leading to lumps and sludge.

If Santa is feeling generous!

www.hotelchocolat.com/uk/velvetiser-hot-chocolate-machine.html#start=1

What is this disgusting mention of WATER in hot chocolate? You are all sick.

My DC love hot choc. I put the powder, milk and sometimes cream in the nutribullet whisk it all up then heat. Smooth and frothy. They love it

I agree with PP you need a velvetiser- it’s amazing

Heat milk on the stove and stir into power. I've always found with good quality powder that works the best over microwaved milk or a boiled kettle.

You need a velvetiser, the best hot chocolate ever

I used to do it the 'small amount and mix well' way, but still had lumps and grit where it wouldn't mix. Finally discovered the way is to heat milk to boiling point, then sprinkle hot choc powder on top. It will fizz and melt. Then use a balloon whisk to stir it in and froth it up and then put back into microwave for final 30 seconds so it is smooth. Also works with small meltable choc drops, though you have to stir for longer and put it back in for 1 minute.

Use a tiny whisk. Works every time.

You just need to sieve it out!

I have a coffee.

The very best use of my nutribullet is making hot chocolate in it

I have a nutribullet!never thought of using it for hot chocolate!

Make a paste with a very small amount of cold milk. Mix it well and slowly add more milk or water. If adding cold milk put in microwave and mix with a fork or small whisk if you have one. I guess adding warm milk would be better but cold is ok. That's what I learnt when I worked in a tearoom when I was 16!

Velvetiser! Not cheap at about a pound a mug (more for the sachets). But worth it.

Some great tips on here!

I don’t think I can justify a velvitiser sadly

I just catch the lumps with a teaspoon and push them against the edge of the cup - they are then able to be smeared/squished which releases the cocoa powder inside. Stir until the milk dissolves the smear. I keep stirring it throughout the drinking of it, I find it quite soothing actually. That prevents the settling at the bottom.

All the powder with tiny amount of liquid at first, mix vigorously until smooth goop, then add rest of liquid. We never get lumps.

This instruction is on the sides of every chocolate powder container we get, tbh.

I think my problem is it never turns into a smooth goop even when I follow those instructions @yeoldetrout but maybe with a mini whisk or a firmer hand it would!

Galaxy hot chocolate always dissolves beautifully!

Ooh, the hot chocolate they serve in Venice, made by melting chocolate sticks, served in tiny espresso cups! Sitting out in December with the Piazza San Marco practically to yourselves. All the shop windows glittering magically with Christmas displays... Must be time to go again!

A balloon whisk is your best aid if using powder.

maybe stir longer, I've never found it impossible. It's boring & I'm impatient so does take longer than I'd like, I guess. Fork might work better than spoon.