Yummy Hot Chocolate Recipes to Warm Your Soul

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Yummy Hot Chocolate!

There's something about cold weather that makes me want to snuggle with my softest  throw blanket and sip on a  mug of steamy hot chocolate! However, I have a problem. I just can't seem to establish which hot chocolate recipe is my favourite. Therefore, I decided to share several recipes with you that are high-up on my list of favourites. 

TIPS:
  • Any hot chocolate recipe will be better if you use a good quality brand of chocolate.
  • Heat milk/cream to just below a simmer (approximately 180 - 190 degrees), stir often to prevent the milk/cream from scorching.
  • Do not add the chocolate until milk is hot, then whisk the chocolate into the milk until it is totally dissolved and incorporated.
  • Add flavouring extracts and/or alcohol after the hot chocolate has been removed from the heat. This will prevent the extract from "cooking out" and preserves the flavour.
  • Turn any hot chocolate recipe into a boozy one by adding alcohol that is complementary to that particular recipe. Examples of flavoured liqueur: Kahlua, crème de menthe, coconut, amaretto, chocolate, orange, raspberry, and more. 

QUESTION: I'm really curious to see which hot chocolate recipe is everyone's favourite. After reading through the recipes, would you please take a second and leave a message casting your vote for your favourite? I am wondering which hot chocolate recipe will end up being the #1 winner! Thank you in advance!
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Peppermint White Hot Chocolate

1 cup heavy cream 
2 cups whole milk 
8 ounces white chocolate chips  
2 cups single cream
1/4 teaspoon  peppermint extract 
Whipped topping 
Peppermint candies 

Heat heavy cream and milk in a medium saucepan on medium heat to just below the simmering point. Stir to keep from scalding. Add white chocolate, whisk until melted and well incorporated. Whisk in single cream, heat to just below the simmering point. Remove from heat, stir in peppermint extract. Pour into serving mugs. Garnish with whipped topping, crushed peppermint sweets and a candy cane. Serve.
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Slow-Cooker Mocha Hot Chocolate

4 cups whole milk 
2 cups heavy cream 
1 (14 ounce) can sweetened condensed milk 
2 cup semisweet chocolate chips 
1/4 cup instant  espresso powder 
1 teaspoon pure vanilla extract 
Pinch of sea salt (optional) 
Whipped topping 
Cocoa powder 

Add all of the ingredients to a  slow cooker. Cover, cook on low for 2 hours. Stir occasionally until chocolate chips are melted, then turn to warm setting. Pour into serving mugs. Garnish with whipped topping and sprinkle of cocoa powder. Serve immediately. 

NOTE: Espresso powder is dark roasted, concentrated, finely ground instant coffee that dissolves quickly in liquid. Espresso powder is mainly used for baking and adds a rich flavour to your recipes. The more you add, the stronger the coffee flavour.  
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Basic Hot Chocolate

8 cups whole milk 
1 (14 ounce) can sweetened condensed milk 
6 teaspoons unsweetened baking cocoa 
1 1/2 teaspoon pure vanilla extract 
Garnish options: whipped cream, marshmallows, sprinkle of cocoa powder, or peppermint sweets.  

Heat milk and sweetened condensed milk in a large saucepan on medium heat to just below the simmering point. Add cocoa, whisk until thoroughly incorporated. Remove from heat, add vanilla. Pour into serving mugs. Garnish. Serve.
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Boozy Double Hot Chocolate

3 cups whole milk 
2 cups single cream
8 ounces bittersweet chocolate chips 
8 ounces milk chocolate chips 
1 teaspoon vanilla extract 
Amaretto liqueur, to taste (omit for non-alcoholic version) 
Milk chocolate and/or  white chocolate bar 

Heat milk and single cream in a large saucepan on medium heat to just below the simmering point. Add chocolate chips, whisk until thoroughly melted. Remove from heat, add vanilla and liqueur. Pour into serving cups. Add chunks of chocolate bars. Serve immediately.
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S'mores Hot Chocolate

2 cups whole milk 
2 cups heavy cream 
8 ounces semisweet chocolate chips 
6 ounces sweetened condensed milk 
Pinch of salt 
Honey (for making rim of mugs sticky to hold graham cracker crumbs) 
Graham crackers, crushed (for lining the rim of the mugs) 
Chocolate syrup 
Large marshmallows 

In a large saucepan, heat milk and heavy cream over medium heat just below the simmering point. Stir occasionally to keep from scalding. Add chocolate chips and salt, whisk until melted. Stir in condensed milk, heat just below the simmering point. Remove from heat. 

Place graham crackers into zip-lock baggie. Crush with  rolling pin until crumbs form. Pour crumbs onto a small plate. 

Pour small amount of honey onto a small dessert plate. Turn mug upside-down and dip rim in honey. Dip into graham cracker crumbs until rims of the mug are covered with crumbs.  

Pour into serving mugs. Garnish with marshmallows, use a  cooking torch to brown tops of marshmallows. Drizzle chocolate syrup over top. Serve immediately.
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Pumpkin Spice Hot Chocolate

1 cup heavy cream 
2 cups whole milk 
1 cup milk chocolate chips 
1/2 cup pumpkin puree  
1/2 teaspoon pure vanilla extract 
1/2 teaspoon pumpkin pie spice 
(Optional) pumpkin pie liqueur, to taste 
Cinnamon & Nutmeg Whipped Topping 

In a large saucepan, heat heavy cream and milk over medium heat just below the simmering point. Stir occasionally to keep from scalding. Add chocolate chips into milk, whisk until melted. Stir in pumpkin puree and pumpkin pie spice, heat thoroughly. Remove from heat, add vanilla. (Optional: add pumpkin pie liqueur, to taste). Pour into serving cups. Garnish with Cinnamon Whipped Topping. Serve. 

Cinnamon & Nutmeg Whipped Topping: 
3/4 heavy cream 
1/4 cup confectioners' sugar 
1/2 teaspoon ground cinnamon 
1/4 teaspoon nutmeg 
1/2 teaspoon pure vanilla extract 
Combine all ingredients, beat until stiff peaks form. 
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Hazelnut Hot Chocolate

4 cups whole milk 
1 cup heavy cream 
8 ounces semisweet chocolate chips 
1 tablespoon brown sugar 
4 tablespoons chocolate hazelnut spread 
1/2 teaspoon cinnamon 
Pinch of salt 
1/4 teaspoon  hazelnut extract - (omit if adding hazelnut liqueur) 
(Optional) 1/4 cup hazelnut liqueur, or to taste 

In a large saucepan, heat milk and heavy cream over medium heat just below the simmering point. Stir occasionally to keep from scalding. Add chocolate chips, brown sugar, hazelnut spread, cinnamon, and salt to milk mixture, whisk until melted. Remove from heat, add hazelnut extract OR hazelnut liqueur. Pour into serving cups. Serve. Garnish with whipped cream or marshmallow as desired.
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Gingerbread Hot Chocolate

1/3 cup brown sugar 
1/3 cup  cocoa powder 
1 teaspoon  ground cinnamon 
1 teaspoon  ground ginger 
1/2 teaspoon  ground allspice 
1/4 teaspoon  ground nutmeg 
1/4 teaspoon  ground cloves 
Pinch of salt 
4 cups whole milk 
1 tablespoon molasses  
1 teaspoon pure vanilla extract 
Garnish with sprinkle of cocoa powder 
Optional toppings: whipped topping or marshmallows 

In a small mixing bowl, combine brown sugar, cocoa, cinnamon, ginger, allspice, nutmeg, cloves and salt. Pour milk into a medium size saucepan. Cook over medium heat until just below the simmering point. Stir occasionally to keep milk from scalding. Add molasses, whisk until thoroughly incorporated. Slowly whisk in spices, heat to just below a simmer. Remove from heat, add vanilla. Pour into serving cups. Garnish with sprinkle of cocoa powder, whipped topping, or marshmallows.
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Red Velvet Hot Chocolate

4 cups whole milk 
6 ounces white chocolate chips 
6 ounces semisweet chocolate chips 
2 teaspoons  red food colouring 
1 teaspoon pure vanilla extract 
Garnish with miniature marshmallows or whipped topping 

Heat milk in a medium saucepan on medium heat to just below the simmering point. Stir to keep from scalding. Remove from heat. Add chocolate chips, whisk until melted and totally incorporated. Remove from heat. Stir in food colouring and vanilla. Pour into serving mugs. Garnish with marshmallows or whipped cream topping. 
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Be Creative!

Be creative when it comes to the toppings for your hot chocolate. Create an adorable little snowman made with large marshmallows, straight pretzels, sweetie sticks and chocolate icing.  

Line a cookie sheet (with sides) with parchment paper, spread whipped topping evenly over top, freeze until firm. Remove from freezer. Use a snowflake cookie cutter to cut shapes in the frozen whipped topping. Garnish hot chocolate with frozen cutouts. Freeze remaining cutouts. 

Flavoured Whipped Topping: 
1/2 cup heavy cream 
2 tablespoons confectioners' sugar 
1/2  teaspoon extract (flavour of your choice) 
In a medium mixing bowl, beat heavy cream, confectioners' sugar and extract on high until stiff peaks form.
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WRITTEN BY:  blessedcrazy
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