Aztec Chilli Chocolate 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.
Grand Marnier Hot Chocolate 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.
Hazelnut Rum Cocoa 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
Milk Chocolate and Orange Cocoa Milk chocolate with a strong orange punch. Sweetened whipped cream tops it off. You could use a semi-sweet chocolate for a bolder taste instead of milk chocolate. 1/3 cup whipping cream, chilled 1 tsp brown sugar 4 1/2 cups milk 4 large oranges 9 oz milk chocolate, chopped 2 tbs unsweetened cocoa powder
Whip cream with the brown sugar until stiff peaks form. Chill for later. In a saucepan, combine milk and zest from oranges. Heat to a simmer and remove from heat. Let sit for 30 minutes, covered. Strain out the milk mixture, then bring liquid to a simmer again. Add chopped chocolate and cocoa powder. Whisk until melted and smooth. Serve and top with sweet whipped cream.
Peanut Butter Hot Cocoa Ah, a recipe for the kid in all of us. A sweet and delicious way to have some peanut butter that won't stick to the roof of your mouth. This hot chocolate is quick too, because it uses syrup instead of melted chocolate. 8 oz milk 3 tsp chocolate syrup 1 tbs peanut butter, smooth Whipped cream
Heat milk in a saucepan until hot through. Add chocolate syrup and mix well. Stir in peanut butter and stir until melted. Serve and top with whipped cream.
President’s Hot Chocolate Hot chocolate that's good enough for the White House, with both milk and light cream. No fuss with melted chocolate, since it's made with cocoa powder. Give it a whisk for a foamy touch. 6 tbs unsweetened cocoa powder 6 tbs sugar 2 1/2 cups milk 2 1/2 cups light cream 1/2 tsp vanilla
Cinnamon, whipped cream and orange zest Add sugar and cocoa to milk and heat in a saucepan until dissolved. Add the cream, cinnamon and vanilla. Heat until almost boiling. Mix well and serve, topped with whipped cream and a bit of orange zest.
Sweet Honey Chocolate 2 cups milk 3 1/2 oz dark or semisweet chocolate 1 cinnamon stick 2 tsp honey 1 tbs brown sugar 1 tsp vanilla extract 4 tbs dark rum
Chop or grate chocolate, and combine with milk in a saucepan. Stir in honey, sugar and broken cinnamon stick. Heat until chocolate is melted and smooth. Add vanilla and run, then whisk through. Remove pieces of cinnamon stick, and serve
Berry Cocoa 1 cup hot chocolate 1 oz coconut rum 1 oz raspberry liqueur Add rum and liqueur with a stir
