Hot Chocolate Recipes To Keep You Cosy
The chilly season is basically here, and there's nothing cosier then drinking a fancy hot choccy while watching Netflix in a onesie (or at the very least some fluffy socks). We've found some extra special recipes to keep your hot chocolate game on fleek!
Slow Cooker Hot Chocolate
750ml heavy cream
170g dark chocolate chips
1/2 cup cocoa powder
1/2 cup sugar
1Tbs Vanilla extract
Combine all the ingredients into a 5 litre slow cooker bowl.
Whisk until cocoa powder has dissolved and ingredients are well combined (about 5 minutes).
Cook for 2-3 hours on low setting while whisking occasionally to stop the chocolate on the bottom from burning.When hot chocolate is ready, top with mellows and allow them to melt in a little!
Mexican Hot Chocolate
4 cups milk
2 rows dark chocolate grated
1 teaspoon cinnamon
1 teaspoon vanilla essence
1/4 teaspoon salt
1/4 teaspoon cayenne
cinnamon sticks and whipped cream to serve
Heat milk in a sauce pan over medium heat until bubbles start to form around the edges.
Remove pan from heat and slowly stir in the grated chocolate. Add cinnamon, vanilla, salt and cayenne then whisk until smooth and slightly frothy.
Serve in mugs with a cinnamon stick and whipped cream.
Peanut Butter Hot Chocolate
1/3 cup semi-sweet chocolate chips
3 tablespoons creamy peanut butter
4 cups milk
1 1/2 tablespoons unsweetened cocoa powder
1 cup mini-marshmallows (for topping)
Turn on stove to medium heat. Add chocolate chips and peanut butter. Stir together with whisk until melted and smooth.
Be careful not to let it get too hot or it will harden.
Very slowly, whisk in milk. The slower you do it, the easier it will be to incorporate into the chocolate-peanut butter mixture. Keep whisking until all the chocolate is mixed into the milk. This may take 1-2 minutes.
`Add in cocoa powder and whisk until mixed into milk mixture.
Keep cooking until the mixture begins to froth on top. Check temperature. If full warmed-through, turn off heat and serve. Top with marshmallows and chocolate sauce and/or melted peanut butter. You can also add chopped peanut butter cups.
Gingerbread Hot Chocolate
4 cups milk
1/2 cup cocoa powder
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
whipped cream for topping
In a medium saucepan over low heat, heat milk. While warming the milk, combine the cocoa powered, brown sugar, sugar, cinnamon, allspice and ginger in a small bowl. Whisk into the milk until hot. Serve with whipped cream and sprinkle with cinnamon.
Hot Chocolate on A Stick
½ cup heavy cream
¾ cup condensed milk
2 cups white chocolate chips
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
cinnamon stick, optional
20 popsicle sticks
In a saucepan set to medium heat, warm the heavy cream, condensed milk, cinnamon, nutmeg and vanilla, and bring the mixture to a simmer.
Place chocolate chips in a heat-proof bowl, and pour on top the cream mixture. Allow to stand for 1 minute before stirring to combine.
Using a large spoon, spoon the mixture into a silicone mini muffin pan. Garnish with cinnamon sticks. Allow the mix to set at room temperature for 20 minutes. Insert a popsicle stick into the middle of each.
Freeze for 2 hours, or refrigerate for 4 hours.
To serve, dissolve a stick into a mug of hot milk.
Salted Caramel Hot Chocolate
1 1/2 cups granulated sugar
1/4 tsp lemon juice fresh
4 1/2 cups milk room temperature
226 grams milk chocolate finely chopped
56 grams 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 colour.
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.