As the temps drop even more outside, and the snow just doesn’t seem to want to quit, keep your belly warm and your face smiling with these unique hot chocolate recipes!
|Cherry Cordial Hot Chocolate
5 1/2 cups milk
1 1/2 cups half-and-half
1 1/2 cups chocolate syrup
1/2 cup maraschino cherry juice, divided
1 3/4 cups whipping cream
1 tablespoon powdered sugar
maraschino cherry, with stems
1. Heat the milk, half-and-half, chocolate syrup, and 7 tablespoons cherry juice in a large pan over medium-low heat, stirring frequently.
2. Beat whipping cream using an electric mixer on medium speed until foamy; gradually add powdered sugar and remaining cherry juice; beat until soft peaks form.
3. Pour hot chocolate into mugs and serve with whipped cream on top; garnish with a cherry.
Photo and Recipe Credit
Chai-Spiced Hot Chocolate
1 teaspoon cardamom seeds (or 10 cardamom pods)
1 teaspoon fresh grated cinnamon
10 whole cloves
1/2 teaspoon fresh grated nutmeg
4 fennel seeds
1 tablespoon ground ginger
4 cups milk
3/4 cup dark Dutch process cocoa
1/3 cup honey
1 tablespoon teaspoon vanilla extract
pinch of salt
Using a mortar and pestle or a coffee grinder, combine the cardamom, cinnamon, cloves, peppercorns, nutmeg, fennel seeds, and ginger.
Heat the milk over medium heat, and whisk in the cocoa, chai mixture, and pinch of salt. When milk is just starting to steam, turn heat to low, and steep for 10 minutes, stirring frequently. Heat mixture back to steaming, add the vanilla extract, and strain into mugs. Garnish with a dollop of unsweetened whipped cream and serve.
Spiced Pumpkin Hot Chocolate
2 tablespoons hot cocoa mix
1/2 teaspoon pumpkin pie spice
2 cups of milk
1 tablespoon vanilla extract
2 tablespoons pumpkin puree
2 tablespoons granulated sugar
Combine the milk, hot cocoa mix, sugar and canned pumpkin into a saucepan and place on medium heat. Stir the contents of the saucepan until it begins to steam, then remove it from the stove and add the spice and vanilla. Pour the mixture into a blender and blend for 15-20 seconds. Once the content has been blended, pour it into a cup and enjoyed!
Recipe and Photo Credit
Peanut Butter Hot Chocolate
1/4 cup sugar or honey
1/4 cup cocoa
1/4 cup water
3 cups 2% or whole milk
2-4 tbsp. creamy peanut butter
3 oz. bittersweet chocolate, finely chopped (Lindt 70% cocoa is great)
In a saucepan, stir together the sugar and cocoa to get rid of lumps; stir in the water until smooth, then whisk in the milk over medium-high heat. Heat until steaming. Remove the pan from the heat and add the peanut butter and chocolate. Let it sit for a few seconds, then blend it with a hand-held immersion blender. Or for individual cups, divide the chocolate among the cups and pour the warm milk over top. Whiz with one of those little frothers to make it very smooth and foamy.
Mint White Hot Chocolate
2 cups milk
2 cups half & half cream
8 oz. white chocolate, chopped
1 tsp. peppermint extract
a few drops of green food coloring
In a heavy- bottomed pot, heat the milk and cream over medium heat for 5 minutes. Stir in the white chocolate, remove from heat and set aside for a few minutes. Add the peppermint extract and food coloring and whisk until smooth.
Dairy-Free Coconut Hot Chocolate
2 tablespoons unsweetened cocoa powder
15 ounces (1 can) coconut milk
1/4 cup dark brown sugar
1 ounce bittersweet chocolate, chopped
1 teaspoon vanilla extract
1. Bring 1/3 cup of water to a boil and pour it into a mug or small bowl. Whisk in the cocoa powder until totally dissolved and set aside.
2. In a small saucepan bring the coconut milk, brown sugar and salt to a low simmer until completely dissolved. Then whisk in the cocoa and chopped chocolate until completely dissolved. Stir in the vanilla and serve hot.