This is the perfect time of year to snuggle up with a cozy blanket by the fireplace and sip a cup of creamy, comforting, and decadent hot chocolate.
Whether you like traditional hot chocolate (only milk and chocolate) or more gourmet, we have provided some favorite recipes to enjoy this winter season! We hope you enjoy it!
• If you want that extra thick and creamy cup of hot chocolate, try adding cornstarch!
• Also, using a frother is always a must if you want to get your heavenly cup of goodness extra creamy!
Traditional Hot Chocolate
If you want to entertain with a super yummy hot chocolate for all to enjoy that is not from a package, look no further! Although this takes about a total of 4 hours to cook, it is very easy, and the aroma filling your home will make it worth the wait!
Click here for the recipe printout! (For even more ways to make this yummy cup of goodness extra special for your guests!)
(12 Servings / 9 1/2 cups)
• 6 cups half-and-half
• 2 cups heavy cream
• 12-ounce bittersweet or semisweet chocolate, chopped
• 1 tablespoon vanilla
• Marshmallows or sweetened whipped cream (optional)
In a 3 1/2- or 4-qt. slow cooker, combine half-and-half, heavy cream, and chocolate. Cover and cook on low for 4 hours or high for 2 hours, eagerly whisking once halfway through.
While continuing to whisk, stir in vanilla. Serve immediately or keep warm, covered, on warm, or low for up to 2 hours. If desired, top servings with marshmallows or whipped cream.
Pumpkin Spice Hot Chocolate
Fall is over, you say! But that doesn't mean we must say "goodbye" to our beloved pumpkin spice flavors! So give your pumpkin love'n self a cup of this delicious treat!
• ½ cup milk
• ⅓ cup heavy whipping cream
• ¼ cup milk chocolate chips
• 1 teaspoon cocoa powder
• 1 ½ teaspoons pumpkin puree
• ¼ teaspoon pumpkin pie spice
• ¼ cup whipped cream
• 1 pinch of ground cinnamon
• 1 pinch of ground nutmeg
Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until the chocolate chips are melted and the hot chocolate is smooth. ( About 3 to 5 minutes)
Stir in pumpkin puree and pumpkin pie spice until fully incorporated.
Pour hot chocolate into two mugs. Top with whipped cream; sprinkle cinnamon and nutmeg over whipped cream.
Vegan Chai Spiced Hot Chocolate
Many need / choose to forgo dairy; however, they still want the creaminess of a comforting cup of hot chocolate! With the added spiced chai, you'll have even your dairy lovers asking for more!
• 2 cups oat milk
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• Pinch of ground cardamom
• Pinch of ground cloves
• 1/2 tsp vanilla bean paste
• 3 tbsp maple syrup
• 4 tbsp cocoa powder
• Splash of hot water
• 4 tbsp coconut cream from a tin of coconut milk
• 1 tbsp maple syrup
Place the milk and maple syrup in a saucepan on medium heat.
Mix the spices and cocoa powder in a cup and add a splash of hot water, mixing until it becomes a paste.
Place this in with the milk and stir well. Leave to warm up on a gentle simmer.
Place the coconut cream and maple syrup in a bowl, and mix with a handheld mixer (or whisk) until fluffy and whipped.
Salted Caramel Hot Chocolate
Everyone needs a little sweet and salty in their life! With the sweetness of caramel meets the salty butter, need we say more?! You can bet this tasty drink will get your taste buds zinging!
For the Salted Caramel Sauce
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Bean Paste
• 1/2 cup Heavy Cream
• 1/2 teaspoon Vanilla Fleur de Sel, or to taste
For the Hot Chocolate Base
• 2 teaspoons Cornstarch
• 3 1/2 cups Whole Milk
• 1/2 cup Heavy Cream
• 1 Vanilla Bean
• 6 ounces Dark Chocolate (at least 70% cacao), chopped
• 4 tablespoons Granulated Sugar
For the Vanilla Whipped Cream
• 1 cup Heavy Cream
• 1 teaspoon Vanilla Bean Paste
• 1 teaspoon Powdered Sugar
• Dark Chocolate Shavings
Making the Salted Caramel Sauce
1. Add the granulated super to a medium-sized saucepan (a 3-quart size works well).
2. Place it over medium-high heat and cook, watching the entire time and occasionally stirring, until the sugar is golden brown and completely melted.
3. Carefully add the butter and the vanilla bean paste. Whisk the ingredients vigorously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used.
4. Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking.
5. The caramel sauce will bubble, but keep whisking until the mixture is completely incorporated. Next, stir in the sea salt.
Safety Tip: Do NOT lick the spoon immediately; the caramel sauce will be very hot and severely burn your mouth.
Making the Hot Chocolate Base
1. Add the cornstarch and milk to a medium saucepan. Whisk until thoroughly combined, and no lumps remain.
2. Then, add the vanilla bean to the milk mixture. Slowly bring the milk to a simmer over medium heat, stirring periodically.
3. Then, reduce the heat to low and let the vanilla bean steep in the milk mixture for 15 minutes.
4. After the vanilla has infused the milk, remove the vanilla bean and add the dark chocolate and sugar.
5. Stir using a wooden spoon while still using low heat until the sugar has dissolved completely, the dark chocolate has melted, and the hot chocolate drink is thoroughly heated.
6. Stir in 4 tablespoons of caramel sauce. Reserve the remaining for garnish and another use.