The Steaming Cup

Archive for the ‘Hot Chocolate’ Category

Two kinds of chocolate, if you don't mind some decadence.

This hot chocolate recipe calls for two different kinds of chocolate, and it’s whipped frothy. The half and half cream makes for an extra rich cup of cocoa. The title really says it all.

• 1 cup milk
• 1 cup half and half
• 8 tsp sugar
• 1 oz semisweet chocolate
• 1 oz unsweetened chocolate
• 1 tbs brown sugar
• 1/2 tsp vanilla extract

Grate or chop chocolate, and stir everything together in a saucepan (except vanilla). Stir over low heat until the chocolate melts and is well blended.

Pour about half your mixture into a blender. Whip until thick and very foamy. Pour back into saucepan and add vanilla. Stir hot chocolate through and serve immediately.

Nutty Frangelico is a nice blend with rum and chocolate

Using chocolate chips can make this a quicker recipe than those taking chocolate squares. Just don’t forget the rum!

• 3 cups milk
• 1/2 cup dark chocolate chips
• 1 cup half n half
• 1/2 cup sugar
• 1/2 cup dark rum
• 1/2 cup Frangelico liqueur

Use a double boiler to melt chocolate chips. In another saucepan, combine milk, half n’ half and sugar. Heat until simmering but not boiling. Pour about a cup of hot milk into the chocolate and blend well.

Pour the remaining milk and keep stirring until smooth. Add dark rum and Frangelico, and continue to heat until warmed though. Serve immediately.

Grand Marnier blends so smoothly with chocolate and orange

Both the Grand Marnier and the orange juice give this hot chocolate a light citrus zing but it’s not too fruity.

• 1 cup half and half
• 2 cups milk
• 1/2 cup orange juice
• 6 oz bittersweet chocolate
• 1/3 cup Grand Marnier

Stir together half and half, milk, and orange juice in a saucepan, and heat until almost boiling. Grate or chop chocolate and add to the hot milk mixture, stirring constantly. Whisk until thick and smooth.

Continue simmering for about another minute. Remove from heat and stir in Grand Marnier right before serving.

Real chocolate makes all the difference in a recipe like this

A rich hot chocolate recipe, made with real chocolate and whisked with vanilla. A few more pinches of spice gives this recipe a unique but subtle flavour all its own.

• 4 squares baking chocolate
• 2 cups milk
• 1/8 tsp vanilla extract
• Cinnamon
• Ground cloves

Chop chocolate and stir into milk and vanilla, over low heat until melted through. Keep from boiling.

Whisk until frothy, and serve into warm mugs. Top your hot chocolate with a sprinkle of cinnamon and cloves.

Serves 2.

Brown sugar does give hot chocolate a unique flavor

Lots of brown sugar makes this cocoa recipe extra sweet. You can still taste the real chocolate that’s melted into this hot cocoa.

• 3 oz unsweetened chocolate
• 1/3 cup water
• 4 cups hot milk
• 3/4 cup brown sugar, packed
• 1/8 tsp salt

In a double boiler, melt the chocolate and water together. Slowly mix in milk, sugar and salt. Whisk until chocolate is smooth and blended.

Serves 4 to 6.

Blending hot pepper with chocolate is a little daring for most people.

The Aztecs were the first to serve chocolate as a drink, but they also mixed it with hot chili pepper to make a really special beverage. Try something exotic with your hot chocolate today. You can always reduce the amount of chili if it’s too hot for you.

• 1 2/3 cups milk
• 1/2 vanilla bean
• 1 red chili pepper
• 1 cinnamon stick
• 1 1/2 oz bittersweet chocolate

Split red chili and remove the seeds. Also split the vanilla bean, lengthwise. In a saucepan, heat milk to simmering with vanilla bean, chili pepper and broken up cinnamon stick.

Continue to simmer for a minute or two. Grate chocolate, and whisk into the hot spiced milk until melted. Remove hot chocolate mixture from heat and let sit for 10 minutes, to steep. Strain, and heat through again if necessary. Serve hot.

Serves 2.