I’m not a bigger drinker of your traditional hot drinks like tea and coffee, but I do make the exception when it comes to a creamy hot chocolate. I’m open to all sorts of flavours as long as the main ingredient is good quality chocolate. I’ve put together a selection of my favourite recipes for you to try on these cold winter nights, so wrap up warm in front of an open fire and sip on some of these delights.
White Hot Chocolate
- 4 cups of milk of your choice
- 1 tsp. vanilla extract
- 8 oz. white chocolate, chopped into small pieces
- whipped cream or marshmallows for topping
- Stir together milk, vanilla and chopped white chocolate in a medium saucepan.
- Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
- Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.
Recipe from Gimme Some Oven
Salted Caramel Hot Chocolate
- 1½ cups granulated sugar
- ¼ tsp fresh lemon juice
- 4½ cups room temperature milk
- 8 oz milk chocolate, finely chopped
- 2 oz dark chocolate, finely chopped
- Big pinch salt
- Whipped cream and caramel sauce, to garnish (optional)
- In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.
- Place a medium saucepan over medium heat and let it preheat for several minutes until the pan is hot. Once the saucepan is hot, add the sugar. Begin stirring immediately and continuously. Because the pan was preheated, the sugar will start cooking very quickly. Soon after it liquefies it will start to take on color. Cook, stirring constantly, until it is a medium amber color.
- Continue to stir while you stream in the milk. The caramel may seize and form small chunks of sugar, but continue to stir and heat the mixture, and by the time the milk is piping hot, the caramel will have melted and you will have a smooth liquid.
- Once the milk is at a simmer (small bubbles forming along the sides of the pan) remove the pan from the heat. Don’t let the milk come to a boil! Add the chopped chocolates to the pan and whisk until the mixture is smooth and the chocolate is melted. Add a pinch of salt, taste the milk, and add more salt if desired.
- Serve Salted Caramel Hot Chocolate with whipped cream and caramel sauce. It can be made ahead of time and kept in the refrigerator for up to a week. Reheat it in the microwave or on the stove top.
Recipe from Sugar Hero
Pumpkin Spice Hot Chocolate
- 2 ½ cups of milk
- ⅓ cup hot cocoa mix
- ¼ cup canned pumpkin
- 1 ½ tsp. pumpkin pie spice
- ½ tsp. vanilla
- pinch of salt
- whipped cream or marshmallows
- In a medium sauce pan over medium-low heat, whisk together milk, hot cocoa mix, vanilla, and pinch of salt.
- Add pumpkin and pumpkin pie spice.
- Heat thoroughly, whisking as the temperature rises. When desired temperature is reached, pour into 3 small mugs (or two large ones), top with whipped cream and marshmallows. Sprinkle a bit of pumpkin pie spice for a little extra love.
Recipe by Baking With Blondie
Boozy Raspberry Hot Chocolate
- 10 ounces milk chocolate chips
- 1½ cup whole milk
- ½ cup heavy cream
- ¼ cup unsweetened cocoa powder
- Chambord, to taste, plus another ⅓ cup for reducing
- Whipped cream and raspberries, to top
- Add everything but the Chambord, whipped cream, and raspberries to a small saucepan over medium-low heat. Stir occasionally until the chocolate completely melts.
- After the chocolate melts, continue to cook, but stir more frequently. The mixture should thicken a bit and all of the chunks should dissolve. After 5-10 minutes, remove the mixture from the heat and let it cool for a few minutes.
- As it cools, add ⅓ cup of Chambord to another small saucepan. Bring to a boil and reduce to a simmer. Cook for a few minutes, until the Chambord has thickened enough to coat the back of a spoon. Don’t over cook, or it will become hard like candy, rather than syrupy, which is what we want.
- Pour the hot chocolate into little mugs (servings should be small because it is so rich), add Chambord to your liking, and top with whipped cream. Drizzle with the Chambord reduction and top with a few raspberries. Serve.
Recipe by Host The Toast