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HOT CHOCOLATE 3 WAYS

Well Winter is officially here, the best way to get through these cold months is to embrace to great things about winter. One of those winter treats would have to be a yummy hot chocolate.

A nice big mug, topped with whipped cream and marshmallows can certainly put you in your happy place. So, why not have a little fun trying a few variations…


Bon Appetite’s Best Hot Chocolate
Recipe source- Bon Appétit

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Ingredients

SERVINGS: 4

3 tablespoons cocoa powder, plus more for serving
3 cups whole milk
6 ounces semisweet chocolate, finely chopped
3 tablespoons demerara or granulated sugar
Lightly sweetened whipped cream (for serving)


Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

Creamy Mexican Hot Chocolate
by Babble

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Ingredients

4 ounces unsweetened chocolate
4 cups milk
2 cups vanilla bean ice cream
3/4 cup sugar
1 1/2 cups water (add 1/2 cup more for a thinner cup of hot chocolate)
1 1/2 teaspoons cinnamon
3 teaspoons pure vanilla (use Mexican vanilla, if you have it)

Grate the chocolate with a fine-edged grater. In a large saucepan, heat the milk, ice cream and sugar on low, just as the mixture begins to steam (but don’t let it boil!) then whisk in the grated chocolate. Whisk in the cinnamon, vanilla and water. Heat mixture just until steaming. Serve with spicy Dulce de Leche whipped cream.


Spicy Dulce de Leche Whipped Cream Recipe

Spicy Dulce de Leche Whipped Cream


1 cup heavy whipping cream
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
2 tablespoons semisweet chocolate chips, crushed


In a large bowl, beat heavy cream until soft peaks form. Slowly beat in the brown sugar until cream becomes light and fluffy (if you don’t have access to fresh, very soft brown sugar, just use regular white sugar to keep the cream from becoming grainy). Mix in the cinnamon and cayenne. Pipe on top of hot cocoa. Sprinkle with red pepper flakes and crushed chocolate to garnish.

Espresso Hot Chocolate
Recipe source- Bon Appétit 

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Ingredients

SERVINGS: 4

3 cups whole milk
3 tablespoons crushed cinnamon sticks
8 ounces semisweet chocolate, finely chopped
3 tablespoons demerara or granulated sugar
Pinch of kosher salt
½ cup espresso


Lightly sweetened whipped cream and chocolate-covered espresso beans (for serving; optional)
Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.
Add espresso to hot chocolate mixture and stir to combine. Divide among mugs, then top with whipped cream and espresso beans, if desired.

 

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