Creative Hot Chocolate Recipes For Winter
If there were an official drink of winter, it could easily be hot chocolate. Though it is a classic, there are a number of twists to this traditional cold weather beverage allowing you to put a little extra into your recipe.
Hot chocolate recipes vary in more than just whether to make it with water or milk. You can add other flavors, alcohol or ice like New York City’s famed Serendipity 3 restaurant. Further, there’s one good health benefit from enjoying real cocoa: it’s packed with anti-oxidants, so you’re actually doing your body good while enjoying this delicious winter treat.
Whether you’re longing for a classic hot chocolate recipe or something different, check out this list of hot chocolate recipes to enjoy this winter.
Creamy Hot Chocolate
1/3 cup unsweetened cocoa powder, ¾ cup white sugar, 1 pinch of salt, 1/3 cup boiling water, 3 ½ cups milk, ¾ teaspoon vanilla extract, ½ cup half-and-half.
Combine the cocoa, sugar and pinch of salt in a saucepan and blend in water. Bring the mix to a boil while you stir and then simmer and stir for 2 minutes, paying attention that it doesn’t scorch. Stir in the 3 ½ cups of milk and heat until very hot, but do not boil. Remove from heat and add vanilla, and then divide between 4 mugs. Add the cream to the mugs to cool it to drinking temperature and serve.
Peppermint Hot Chocolate
4 cups of milk, 3 1-oz. squares of chopped semisweet chocolate, 4 crushed peppermint candy canes, 1 cup whipped cream, 4 small peppermint candy canes.
Heat milk until hot, but not boiling, in a saucepan. Whisk in the chocolate and crushed peppermint candies until melted and smooth. Pour the hot cocoa into four mugs and top with whipped cream. Serve each with a candy can stirring stick.
5 ounces hot coffee, 1 package of hot chocolate, whipped cream, chocolate sauce.
Place a dollop of chocolate sauce in the bottom of a heatproof coffee container. Add half of the coffee and then the package of hot chocolate and stir thoroughly. Add the remaining coffee and top with whipped cream. Drizzle chocolate sauce on top and enjoy. Note: You can also add a splash of Crème de Cacao or Godiva for extra chocolate flavor, Voyant Chai for something different or Castries Peanut Rum Crème for a hint of Reeses flavor.
Chocolate Coffee Kiss
¾ oz coffee liqueur, ¾ oz Irish cream liqueur, ½ oz crème de cacao liqueur, 1 teaspoon brandy based orange liqueur (like Grand Marnier), 1 cup hot brewed coffee, 2 tablespoons whipped cream, cocoa syrup- 2 tablespoons cocoa mojo whisked into ¼ cup hot water, 1 maraschino cherry.
In a coffee mug combine the coffee liqueur, Irish cream creme de cacao and Grand Marnier. Fill mug with hot coffee and top with a dollop of whipped cream. Drizzle with the cocoa mojo syrup and garnish with the cherry and serve.
Frozen Hot Chocolate From Serendipity 3 Restaurant
6 pieces (1/2 oz) chocolate (your favorites), 2 teaspoons store bought hot chocolate mix, 1 ½ tablespoons sugar, 1 ½ cups milk, 3 cups ice, whipped cream, chocolate shavings.
Chop the chocolate into small pieces. Place it on top of a double boiler over simmering water and stir occasionally until melted. Add the hot chocolate mix and sugar and stir until completely melted. Remove from the heat and slowly add ½ cup milk until smooth. Then, cool to room temperature. In a blender place the remaining cup of milk, the room temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.
White-Hot Hot Chocolate
3 ¼ cups 2% milk, 6 oz chopped white chocolate, 1 beaten egg, ¼ teaspoon cayenne pepper, ½ teaspoon ground cinnamon.
Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double broiler. Allow the chocolate to melt and stir occasionally until smooth. Stir in the cayenne pepper and cinnamon and then whisk in the egg until smooth. Whisk in one cup of the milk until completely mixed, about 2 minutes. Then whisk in the remaining milk and heat until hot, but not simmering. Note: you do not want a skin to form on top of the milk. It will be ready to drink when the flavor of the cayenne pepper is masked by the temperature of the milk (but the spiciness of the pepper will remain), or when the hot chocolate is at your desired temperature. Pour into mugs and garnish with a sprinkle of cinnamon.
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