Recipes for "hot chocolate"

Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.

Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.

Finely chop the chocolate into small pieces. The pieces have to be able to dissolve easily in the liquid. Set aside.

Place the milk into a small, thick-bottomed pot on low heat and bring to a low simmer. Whisk once in a while to ensure that the milk doesn't stick to the bottom of the pan.

If you wish, add herbs or spices to the milk, bring to a simmer then take off the heat and allow to steep for 10 minutes. Strain the liquid then place back into the pot and return to a simmer.

Add the chocolate, vanilla, powdered sugar, and salt, and whisk vigorously until the chocolate has melted.

Heat for another 4 minutes, constantly stirring, until the chocolate is completely melted.

Divide between mugs and add a splash of liquor if desired. Top with a dollop of whipped cream.

1. Add the milk, chocolate chips, dark chocolate, cocoa powder, hazelnut, vanilla, and a pinch of sea salt to a small pot. Place over medium-low heat and stir until the milk is scalding but not boiling. Stir in the whipped cream

2. Once the hot cocoa is steaming, whisk it well, then pour it into a mug and dollop with whipped cream – a lot of whipped cream. Drink and enjoy!

1. In a glass measuring cup, combine the milk, chocolate chips, dark chocolate, cocoa powder, hazelnut, vanilla, and a pinch of sea salt. Microwave on high power for one minute. Whisk to combine, and add the whipped cream. Microwave one more minute, or until steaming.

2. Pour into a mug and dollop with whipped cream – a lot of whipped cream. Drink and enjoy!

1. Add the milk, chocolate chips, dark chocolate, cocoa powder, hazelnut, vanilla, and a pinch of sea salt to the bowl of your crockpot. Cover and cook on low for 2 hours, stirring occasionally. Switch to warm until ready to serve, up to 2 more hours. Stir in the whipped cream before serving.

Place milk, chocolate chips, cream, condensed milk, and vanilla in slow cooker; stir to combine.

Cover and cook on Low, stirring occasionally, until chocolate chips are melted and mixture is smooth, about 2 hours. Whisk before serving to ensure even texture. Ladle into mugs and serve warm.

Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer.

Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.

Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes.

Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.

Mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.

Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.

Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.

Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.

Gather all ingredients.

Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug.

Break up chocolate into small pieces and set aside.

Add milk, sugar, salt, and cornstarch to a saucepan, and whisk thoroughly.

Place over medium to medium-high heat, and cook stirring until the milk just starts to simmer.

Remove milk from heat, and quickly whisk in chocolate until completely melted and emulsified.

Chef John

Gather the ingredients.

Combine milk, sweetened condensed milk, cream, chocolate chips, vanilla extract, and salt together in a large pot over low heat; cook, stirring constantly, until chocolate is melted, 30 to 40 minutes. Taste and add more milk to adjust flavor if desired.

Gather all ingredients.

Combine hot chocolate and Baileys Original Irish Cream in a mug.

Top with whipped cream and drizzle with chocolate syrup.

Heat milk in a small saucepan over low heat until milk begins to steam.

Whisk sugar, cocoa powder, vanilla extract, and salt into steamed milk until dissolved. Stir in chocolate until melted. Remove saucepan from heat; allow to cool slightly.

Beat heavy cream in a large mixing bowl with an electric mixer until stiff peaks form. Gently fold whipped cream into hot chocolate. Serve immediately.

Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving.

To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.

Warm the milk in a medium saucepan over medium-low heat until it begins to barely simmer but not boil (watch for small bubbles around the edges).

Add in the chopped chocolate and whisk until combined and smooth, about 5 minutes. There should be no remaining specks of chocolate, the color should turn from a pale tan to a milk chocolatey brown, and the bottom of your pan should be coated with the mixture.

Remove from the heat and stir in the liquor, vanilla extract, and salt.

Let sit to cool to a safe drinking temperature for about 5 minutes (still hot but not burning). Pour into heatproof mugs. If a skin forms while cooling, just whisk it for a few seconds to reincorporate.

Enjoy as-is or topped with desired toppings.

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Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski

Whisk together the cocoa powder and cornstarch in a medium bowl until well-mixed.

Add the milk and the sugar to a medium saucepan and heat over medium heat, whisking occasionally, until the sugar has melted and the milk just starts to steam (roughly 160°F), 3 to 4 minutes.

Remove the saucepan from the heat and pour a little of the hot milk into the cocoa-cornstarch mixture, whisking until you have a uniform paste. Slowly pour the rest of the milk in, bit by bit, whisking constantly to keep the mixture uniform.

Add the chopped chocolate to the bowl, make sure it’s submerged, and let it sit until it melts, about 1 minute. Whisk it into the mixture.

Return the mixture to the saucepan over medium heat, whisking frequently, until the mixture just starts to bubble, about 3 minutes (this will start to activate the cornstarch). Continue cooking, whisking constantly (especially around the bubbling edges), until the mixture has thickened slightly—the bubbles will suddenly look much bigger and thicker.

Turn off the heat, but continue whisking for another minute as the residual heat helps the mixture continue to thicken.

Divide the hot chocolate between 4 small mugs. Serve as is or—if the chocolate has thickened significantly—use a microwave or the steam wand of an espresso machine to heat another 1/2 cup milk until it’s lukewarm, then stir as much milk as desired into each mug to thin the hot chocolate to your preferred consistency.

In the unlikely event that you have any leftover, refrigerate it with a piece of plastic wrap pressed onto the top so that it doesn’t develop a film. You can enjoy it as a cold pudding or, if you want to reheat it, whisk in enough milk to make the mixture fluid again then reheat it in the microwave in 20 to 30-second intervals, making sure it doesn’t become so hot that it starts to bubble over.

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1. Pour the coconut milk into a medium saucepan. Place over medium low heat until the milk is steaming, but not boiling, 5 minutes. Turn the heat off, add the chocolate, tahini, and honey. If desired a pinch of cinnamon is nice too. Cover and let sit 5 minutes to melt the chocolate.

2. Whisk the milk to incorporate the chocolate, if needed, place over low heat until steaming. Add the vanilla and sea salt.

3. Ladle the hot chocolate into mugs, dollop with whipped cream. Drink and enjoy!

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with butter or melted coconut oil.

2. In a large mixing bowl, whisk together the coconut oil, maple syrup, milk, pumpkin, eggs, vanilla, and almond extract (if using) until combined. Add the whole wheat flour, flour, baking powder, and salt, mixing until just combined.

3. Spoon the batter into a zip top bag and snip the corner off. Pipe the batter into each donut cup, filling 1/2-2/3 the way full. Bake 12-15 minutes, until the tops are set. Remove and let cool 5 minutes, then run a knife around the edges to release, invert the doughnuts onto a cooling rack. Repeat with the remaining batter. If using a muffin pan, fill 2/3 the way full and bake 12-15 minutes.

4. To make the hot chocolate glaze. Combine chocolate chips and coconut milk in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 5 minutes.

5. Dip or drizzle the doughnuts in the glaze. Top with chocolate shavings, if desired. Highly recommend eating a few warm…with a rather large mug of hot cocoa 🙂

1. Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla. Add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit 10 minutes to thicken.

2. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

3. If you can roll the dough into balls, add 1 tablespoons water to thin. The dough should be thiner and look like my photo above.

4. Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely.

5. To make the filling. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 10 minutes, until slightly thickened and spreadable.

6. Sandwich each cookie with the chocolate filling or melted milk chocolate. Store cookies in an airtight container for up to 4 days.

1. Add the coconut milk, chocolate chips, cocoa powder, maple syrup, vanilla, and a pinch of salt to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.

2. Once the hot cocoa is steaming, ladle into mugs, dollop with whipped cream, and top with marshmallows, if desired. Drink and enjoy!

1. Add the coconut milk, chocolate chips, cocoa powder, maple syrup, vanilla, and a pinch of salt to the bowl of your crockpot. Cover and cook on low for 2 hours, stirring occasionally. Switch to warm until ready to serve, up to 2 more hours.

1. Slide 1 marshmallow onto the middle of a pretzel stick. Press another marshmallow onto the bottom end of the pretzel stick. Tie the rosemary sprig around the top portion to the pretzel, then slide another marshmallow onto the pretzel to secure the rosemary. You should have 3 pretzels lined up with a "rosemary scarf". Lay the snowman down flat on a parchment lined baking sheet (see above photos).

2. Spoon the melted chocolate into a small ziplock bag and snip a very small portion of the corner off. Using the chocolate, draw the snowman, eyes, a nose, a smile, and buttons. Dollop a small amount of melted chocolate on top of the snowman's head. Press a meringue cookie into the chocolate. Chill in the fridge until the chocolate is firm, 10 minutes.

3. Use the marshmallows however you please! They keep well in a sealed container for up to a month. If storing longer than a day, skip the rosemary.

Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces.

Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set.

Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.