One Canned Pantry Staple Makes Hot Chocolate Satisfyingly Rich

Hot chocolate is universally loved. There are countless fascinating variations of hot chocolate around the world, all worth trying. There's decadent Italian cioccolata calda and frothy Colombian hot chocolate served with cheese. The drink has evolved to the point where everyone has a preferred way to enjoy it, including celebrity chefs who swear by their tips and tricks for the perfect cup. For the late chef and TV personality Anne Burrell, the key to an ultra-thick, velvety hot chocolate was evaporated milk.

Evaporated milk is a convenient pantry staple. It's made by evaporating more than half the water from cow's milk, then canned to extend its shelf life. It is similar to condensed milk, though evaporated milk is not sweetened. The result is a dense, milky product that makes an ideal base for hot chocolate. Thicker than regular milk, it helps create a creamier texture, giving the drink a fuller body without altering its flavor.

Anne Burrell's recipe simmers whole milk with evaporated milk, adding a dash of vanilla before whisking in a mix of dry ingredients: cocoa powder, sugar, a pinch of cinnamon and cornstarch, a thickening agent that also helps create a silky-smooth drink. The key is to stir continuously to prevent the drink from scorching and remove it from the heat as soon as it comes to a boil. The result is lush without being cloying.

This recipe is satisfying enough on its own that it doesn't require much else. However, feel free to dress it up even further. Top it with torched marshmallow fluff for the ultimate indulgent treat, or add warming spices like cardamom and nutmeg for depth. For a brighter twist, infuse the milk with orange peel or go the Aztec route with a pinch of chili powder. Chef Burrell was fond of adding a shot of brandy, Kahlúa, or peppermint schnapps for a more grown-up, boozy take on the classic, perfect for the holidays.

There are many other uses for evaporated milk beyond hot chocolate, so it is well worth keeping a can on hand. Mix it with water if you've run out of milk for a quick fix, or use it in creamy desserts. Skip making a roux and use it as the base for creamy casseroles. It is an underrated gem with far more uses than most home cooks realize.