14 Nov Holiday Hot Chocolate
Magic in a cup: from spiced to spiked, hot chocolate has never been hotter.
Rich, creamy, and oh-so-flavorful hot chocolate is a cup of magic that will warm you from nose to toes. Sample these delicious, Mrs. Claus-approved recipes and get ready to seize—and sleigh—the season.
Tastes Like Christmas Hot Chocolate
4 cups milk
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 tsp peppermint extract
Optional topping: peppermint sticks or crushed peppermint candies
- In small saucepan, whisk together unsweetened cocoa powder, milk and sugar until well blended and brought to a light boil.
- Stir in peppermint extract to taste.
- Pour into mugs and top with whipped cream.
- If you have peppermint sticks, you can use them as stir sticks or crush the candies and sprinkle on top of the whipped cream.
Cookies & Cream & Holiday Dreams Hot Chocolate
4 cups milk (or 3 cups milk and 1 cup heavy cream)
1 cup of your favorite hot chocolate mix
8-10 chocolate sandwich cookies (Oreos)
crushed chocolate sandwich cookies for topping
- Warm up milk on the stove over medium-low heat. Be careful not to let it boil.
- Add hot chocolate mix.
- Grind cookies very finely in a food processor or blender.
- Add ground cookies to the warm milk.
- Serve with whipped cream topping and crushed cookies on the top for garnish.
White Christmas Vanilla Bean Hot Chocolate
4 cups of milk or cream, or any combination of your choice
4-6 oz white chocolate or white chocolate chips (start with 4 oz then add more for a stronger, sweeter flavor)
1 vanilla bean pod
- If you’re using chocolate squares or chunks, chop into smaller pieces.
- Split the vanilla bean pod open with the tip of a sharp knife and scrape out the vanilla seeds from inside the pod with the edge of the knife.
- Add all ingredients to a medium saucepan and warm over medium-low heat, whisking occasionally until the chocolate has completely melted and it has come to a simmer.
- Remove from heat, pour into pretty mugs, and top with whipped cream. Serve hot.
S’mores the Merrier Hot Chocolate
4 cups milk (any kind; dairy-free for vegan)
2 cup water (or sub more milk)
1/2 cup cocoa powder
1/4 cup chocolate syrup
1/4 cup sugar, 1-2 tbsp more sugar to taste
1/8 tsp salt
graham crackers (crushed for lining rim)
1 cup marshmallows
- Heat milk and water in a saucepan over medium heat until warmed through – about 5 minutes. Be careful not to overheat or scald.
- Add cocoa powder, chocolate syrup, sugar, and salt and whisk vigorously until thoroughly combined.
- Meanwhile, take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. You could also add some graham cracker crumbs to the bottom of your mug for extra graham flavor.
- Preheat oven to low broil and move oven rack to the second position from the top (high enough up to broil your marshmallows). Place baking sheet on rack.
- Pour hot chocolate into mugs and top with 1/4 cup marshmallows each. Carefully set mugs on the baking sheet in the oven and broil marshmallows until browned, watching carefully as to not let them burn.
- Carefully remove from the oven with an oven mitt and serve with holders or a small towel to protect hand from heat (they should cool quickly for handling). Top with a drizzle of chocolate syrup and extra graham cracker crumbs (optional).
* Adjust flavors before serving, adding more chocolate or sugar if you prefer.
* Add a shot of Kahlua or Bailey’s if you want a “spirited” option.
Lavender Hot Chocolate
4 cups whole milk
1 tbsp dried lavender, plus more for garnish
3/4 cup of your favorite hot chocolate mix (more or less to taste)
1/2 tsp pure vanilla extract
Optional topping: toasted marshmallows
- Add milk to a medium saucepan, add in the lavender, set over medium heat and bring just to heavy simmer.
- Remove from the heat and steep for 5-8 minutes, or longer for a stronger lavender flavor.
- Return saucepan to heat and whisk in the hot chocolate mix. Remove from the heat and whisk in the vanilla extract.
- Divide among 4 mugs, straining out the lavender. Top with whipped cream and a sprinkle of dried lavender.
- Sip & enjoy!
Spice as Nice Pumpkin Spice Hot Chocolate
4 cups milk
1/2 cup your favorite hot chocolate mix
1/3 cup canned pumpkin (not canned pumpkin pie)
2 tsp. pumpkin pie spice
1/2 tsp. vanilla
pinch of salt
homemade whipped cream (recipe below)
- In a medium saucepan over medium-low heat, whisk together milk, hot chocolate 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 2 large ones), top with whipped cream and marshmallows. Sprinkle a bit of pumpkin pie spice for a little extra love.
HOMEMADE WHIPPED CREAM
1 cup heavy cream
1 tsp. vanilla extract
1/4 cup confectioner’s sugar
Chill whisk attachment and bowl in freezer for about 5 minutes. In chilled bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until stiff peaks form. Don’t over-mix.
Spicy Maple Hot Chocolate
5 cups whole milk
3/4 cup Dutch process cocoa
1/4 cup maple syrup (add up to 2 more tablespoons to taste)
1 tsp ground cinnamon
1 tsp chipotle or chili powder
1/2 tsp ground cayenne
1/8 tsp nutmeg
1/8 tsp sea salt
Optional toppings: 1 cup heavy whipping cream, cinnamon sticks for garnish
- Pour milk into a medium-sized saucepan and set over medium-low heat.
- Whisk in chocolate, maple syrup, and spices. Continue whisking occasionally until milk is hot and steamy.
- Taste and add more maple syrup if needed.
- Meanwhile, whisk heavy whipping cream to soft peaks. Add a 1/4 cup of confectioners sugar if you like it sweet.
- Pour steaming hot chocolate into mugs, add a dollop of whipped cream and a cinnamon stick, and finish with a pinch of chili powder.
Note: This recipe makes for a very chocolatey drink, dilute with more milk if it’s too much.
The Gift of Hot Chocolate
The Gift of Hot Chocolate
4 (8-oz.) jelly jars with lids
2 cups cocoa powder
1 cup sugar
4 tsp ground cinnamon (if desired)
1 cup of mini chocolate chips
1 cup mini marshmallows
pinch of love
Into each jar, layer 1/4 cup sugar, 1/2 cup cocoa powder, 1 tsp cinnamon, 1/4 cup chocolate chips, and 1/4 cup marshmallows. Repeat with remaining jars and ingredients. Screw on the lids and affix a label with the recipe below:
To serve: Remove the marshmallows to a plate and mix together the remaining ingredients in the jar. Bring 1 cup of milk to a simmer over low heat. Add 3 tablespoons of your favorite hot chocolate mix and stir until completely combined. Pour into cups or mugs and top with marshmallows before serving.
Naughty Coal Cocoa
12 oz Callebaut dark chocolate disks (found in the baking section)
1 cup heavy cream (we love Eberhard’s)
1/4 tsp salt
Optional toppings: whipped cream, chocolate syrup, marshmallows
- In a medium bowl, combine all the ingredients.
- Melt in a microwave-safe bowl in 30 second intervals, stirring after each, until melted and smooth.
- Cool at room temperature for 10 minutes, then cover and refrigerate for 2 hours.
- Scoop 1” balls, roll in cocoa and wrap each in plastic wrap so they don’t stick together. Place in a freezer-safe zip lock bag and store chilled.
To make cocoa, add two co-coals to one cup of milk and microwave for 2 minutes. Stir until smooth. Add whipped topping with extra chocolate syrup, dust with cocoa or top with marshmallows. Can we get a yum?!?
Fancify your marshmallows: Roll out marshmallows with a rolling pin, dusted on both sides with powdered sugar, (slightly dry marshmallows work the best). Use a small (simple) cookie cutter to create festive shapes and serve on a plate. If you want to impress the kids in your life, check out the ideas we have for a Hot Chocolate Bar.
The Ultimate Hot Chocolate Bar
Hot chocolate bars with toppings galore are perfect for creating the ultimate hot chocolate—bar none.
• Whipped cream
• Caramel drizzle
• Chocolate syrup
• Chocolate sprinkles
• Mini or shaped marshmallows
• Mix and match chocolate chips: semi-sweet, milk, dark and white
• Toffee bits or other crushed candy bars
• Coconut shavings
• Candy canes
• Sugar cookies
Adult Hot Chocolate
Irish Eyes Are Smiling Hot Chocolate
4 cups 2% or whole milk
4 shots (6 oz) of Five Farms Irish Cream
2 shots (3 oz) of Spiritopia Peppermint Liqueur
1/4 cup cocoa powder
1/4 cup sugar
1/8 tsp of salt
Optional toppings: chocolate sauce, whipped cream, Andes Mint Chips
- Add milk to a small saucepan on medium heat, stir and heat until milk comes close to a boil.
- Stir in cocoa powder, sugar, and salt. Stir until lumps dissolve.
- Stir in Irish cream and Peppermint liqueur. Remove from heat.
- Serve in coffee mugs topped with whipped cream, chocolate sauce and Andes Mint Chips.
Cocoa Cow Chocolate Milk Stout Hot Chocolate
For the Hot Chocolate:
2 cups heavy cream
1 cup milk
1 cup dark chocolate chips
2 cups Sunriver Brewing Cocoa Cow Chocolate Milk Stout
1/4 cup sugar (if desired)
For the Whipped Cream:
2 cups heavy cream
2/3 cup powdered sugar
1/4 cup Sunriver Brewing Cocoa Cow Chocolate Milk Stout
- In a pan over medium-high heat, add the cream, milk and chocolate chips. Stir until melted, about 5 minutes.
- Remove from heat, stir in the beer. Depending on your personal preference and the level of bitterness in the beer, taste and determine if you want it sweeter, add in the 2 tbsp of sugar for a higher level of sweetness.
- Return to heat and stir until desired temperature is reached.
- To make the whipped cream, add all whipped cream ingredients to a stand mixer, whip on high until soft peaks form, about 3 minutes.
- Serve hot chocolate topped with whipped cream
Most Magical Mocha
16 oz strong brewed coffee, or eight 2 oz. espresso shots
1/2 cup of your favorite dark chocolate bar grated
4 oz Godiva chocolate liqueur
4 oz cream, ½ and ½ or milk (optional)
- Heat ingredients over medium heat until desired temperature.
- Pour into glass cups.
- Garnish with whipped cream
The Joy of Almonds Hot Chocolate
1/4 cup boiling water
1/3 cup chocolate syrup
4 cups milk
1/3 cup Disaronno or Bailey’s Almond Milk Liqueur
Optional toppings: whipped cream, ground cinnamon, cream-filled cookies
- Stir together boiling water and chocolate syrup in a medium saucepan; add milk, stirring until blended.
- Cook over medium heat 6 to 8 minutes or until thoroughly heated.
- Remove from heat and stir in liqueur.
- Garnish, if desired.
Santa’s Stiff Hot Chocolate
4 cups milk
2 tbsp honey
2 tbsp brown sugar
2 stick cinnamon
8 oz Callebaut Belgian Chocolate
1/2 tsp vanilla extract
1/2 cup Plantation Original Dark or Mount Gay Black Barrel
1 vanilla bean pod (optional)
- In a saucepan over low heat, add the milk, honey, brown sugar, and 1 cinnamon stick.
- Grate the chocolate into this mix and cook until the chocolate is melted. Don’t rush and heat up the milk too quickly, or you risk burning the milk and not infusing the flavors enough.
- Once melted, add a couple of drops of vanilla extract and the rum.
- Whisk up the mixture before straining into the glass.
- Garnish with some mini marshmallows on top and serve.
Note: if available, add a vanilla pod into the milk mixture when cooking. It gives a stronger, truer vanilla kick to the finished drink.