Hot Chocolate Recipes
|
| 4 oz. (125 g) | unsweetened chocolate, chopped |
| 4 cups (1 L) | milk |
| 1/2 cup (125 ml) | sugar |
| 1/2 tsp. (2 ml) | cinnamon |
| pinch | salt |
| 1/2 tsp. (2 ml) | vanilla |
| 1 drop | almond extract |
In a small heatproof bowl, melt the chocolate over a pan of hot (not boiling) water.
Combine the milk, sugar, cinnamon, salt and melted chocolate in a saucepan and warm over a medium heat. Whisking until it is smooth and hot (about 5 min.)
Remove from heat and add the vanilla and almond extracts. Whisk the milk (careful, it's hot!) until it foams. Enjoy!
Malted Hot Chocolate
| 8 cups (2L) | milk |
| 1/4 cup (50 mL) | granulated sugar |
| 1/3 cup (75 mL) | powdered chocolate malt (like Ovaltine) |
| 4 oz. (125 g) | bittersweet chocolate, finely chopped |
Heat the milk and sugar together in a double-boiler over medium heat or your microwave, stirring often. Remove from heat and whisk in the malt powder and chocolate until smooth.
Mayan Hot Cocoa
| 4 cups (1 L) | milk |
| 1/2 cup | cocoa powder |
| 1 tsp. (5 mL) | flour |
| 1/4 cup (85 mL) | brown sugar |
| 1/4 tsp. (1 mL) | nutmeg |
| 1/2 tsp. (2 mL) | ground cloves |
| 1/2 tsp. (2 mL) | chili peppers, crushed |
| 1 | cinnamon stick, broken in pieces |
| 2 tsp. (10 mL) | icing sugar |
| 1 1/2 tsp. (7.5 mL) | vanilla |
| pinch | salt |
Heat milk using a double-boiler on low heat, or use your microwave. In a small bowl, sift together the cocoa powder and flour. Add a few tablespoons of warm milk and stir until it becomes a smooth liquid paste. Slowly add this paste to the warm milk (use a blender if you get clumps in it). Add the brown sugar and spices. Rewarm, whisking constantly. Remove from heat and stir in the icing sugar, vanilla and a pinch of salt (which heightens the flavour). Pour through a strainer into a heated vacuum bottle or heavy mugs. For extra decadence, top with whipped cream or marshmallows. Or add a cinnamon stick for stirring.
Orange Mocha
| 2 cups (500 mL) | milk |
| 4 oz. (125 g) | bittersweet chocolate (finely chopped) |
| 2 tsp. (10 mL) | fresh orange zest |
| 1/2 tsp. (2 mL) | instant coffee |
| 1/8 tsp. (0.5 mL) | nutmeg |
Warm milk until just under boiling point. Remove from heat and whisk in chocolate, orange zest, coffee and nutmeg. Strain into heavy mugs or a preheated vacuum bottle. Serve topped with whipped cream for an added touch.
Parisienne Warm Chocolate
| 1 cup (250 mL) | milk |
| 1/2 cup (125 mL) | heavy cream |
| 1/4 cup (50 mL) | granulated sugar |
| 1/2 cup (125 mL) | semi-sweet or unsweetened chocolate |
| (finely chopped) |
Using medium-high heat warm milk, cream and sugar until just under boiling point. Remove from heat and whisk in chocolate until melted and well blended.
White Hot Chocolate
| 1 cup | white chocolate chips |
| 1 cup | heavy cream |
| 4 cups | milk |
| 1 teaspoon | vanilla extract |
| whipped cream, for garnish | |
| Mint leaves, optional, as a garnish |
In a saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the milk and the vanilla extract. When heated through (do not boil), pour into mugs and top with a dollop of whipped cream and garnish with a mint leaf.
Marshmallow Snowmen
There is nothing better than a marshmallow snowman floating on top of your steaming mug of hot chocolate! Here's how to turn large marshmallows into snowmen:
For each snowman, dip the tip of a toothpick in blue food coloring. Use it to dot two eyes and a nose for a marshmallow head. Then get a second marshmallow and, using your toothpick and blue food coloring, add a vertical row of three buttons. Use another toothpick dipped in red food coloring to paint the mouth of the snowman.
Pack the marshmallows in self-sealing bags or an airtight container. To serve, pour hot chocolate in a cup, then float the head and body marshmallows together on the hot chocolate to form your snowman.