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How to Make Italian Hot Chocolate


Italian Hot Chocolate - bellaimento.com

Italian Hot Chocolate – bellaimento.com

How to Make Italian Hot Chocolate

http://www.bellalimento.com

4 ounces bittersweet chocolate 70% or higher

1 1/2 cups whole milk

2 tablespoons sugar

2 teaspoons corn starch

What To Do:

Into a saucepan over LOW heat add chocolate and a smidge of milk. Stir with a wooden spoon until melted.

SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.

Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

Cookies and Cream Hot Chocolate


Cookies and Cream Hot Chocolate

3 cups cookies and cream ice cream
3 TBSP unsalted butter
¼ cup mini chocolate chips
1 cup water
Oreo Frozen Whipped Cream Circles (see here)

In a large saucepan, melt together the chocolate chips and butter. Then add the ice cream (yes, I know but go with it).

Once ice cream has melted add the water to thin it out and let it be heated through.

Serve warm and add Oreo Frozen Whipped Cream Circles.

Cookies and Cream Ice Cream:
3 cups heavy whipping cream
½ cup powdered sugar
1 cup Oreo cookies
1 tsp. vanilla bean paste

In a bowl combine the heavy cream, sugar, and vanilla paste. Place in fridge overnight.

Place in your ice cream machine and freeze to the manufactures instructions. Remove from bowl and fold into Oreo cookie pieces.

Clean Eating Coconut Hot Chocolate


Coconut hot chocolate- The gracious Pantry

Coconut hot chocolate- The gracious Pantry

Clean Eating Coconut Hot Chocolate

The gracious Pantry

(Makes approximately 8 servings)

Note: Temperature control and stirring are the secret to getting this right.

Ingredients:

2 (15 ounce) cans light coconut milk

1 cup 100% cocoa (baking chocolate, unsweetened) – Unsweetened Baker’s Chocolate works.

3/4 cup honey

1/2 teaspoon vanilla extract (I used Bourbon vanilla)

Sprinkle of cinnamon over the top (optional)

Directions:

Pour the coconut milk into a pot and turn the heat on medium-low.

Pour in the chocolate and begin stirring. It will melt relatively quickly, but you must stir constantly to avoid it burning on the bottom of your pot.

The more the chocolate melts, the more you can raise the heat. But be sure you NEVER turn the heat up all the way. You don’t want to cook this on high. Medium high should be the highest you go. This should simmer rather than boil.

When everything is melted and nicely combined, quickly stir in your vanilla extract and remove from heat.

Add honey to taste (the above measurement was what tasted good to me. But you can adjust).

Pour into cups and sprinkle with cinnamon if desired.

Hot Chocolate Lavender


Lavender Hot Choclate - AnaHelenaCampbell.com

Lavender Hot Choclate – AnaHelenaCampbell.com

Hot Chocolate Lavender

http://www.anahelenacampbell.com/lavender-hot-chocolate/

Adapted from Une deux senses

2 cups whole milk

3/4 cup dark chocolate (70% cacao)

1/3 cup of chocolate milk

1/2 tsp. lavender buds

Note: it is important to use a good quality dark chocolate

Whipping Cream

1/2 cup cold heavy whipping cream

1/2 tbs sugar

Directions

Heat milk in a sauce pan in medium heat. You want it hot but don’t boil it

Add lavender buds in the milk (use a tea ball if you have one).  Let the lavender steep for 3 minutes  or more time if you desire a stronger lavender taste

Strain lavender and add the chocolate milk. Heat a little longer if necessary

Add the chocolate. Milk has to be hot enough to melt the chocolate

Whisk the milk and chocolate for a frothy consistency

Pour into your desired mug and add the cream

Vegan Mexican Hot Chocolate


MEXICAN-HOT-CHOCOLATE-the-minimalist-baker

MEXICAN-HOT-CHOCOLATE-the-minimalist-baker

Vegan Mexican Hot Chocolate

http://minimalistbaker.com/mexican-hot-chocolate-with-coconut-whipped-cream/

Prep time 5 mins

Cook time 5 mins

Total time 10 mins

 

Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.

Serves: 2

Ingredients

2 cups non-dairy milk (I used ½ full fat coconut milk ½ vanilla almond milk)

3 heaping Tbsp cocoa powder, or more for intense chocolate flavor

2-3 Tbsp sugar, depending on your taste

½ tsp cinnamon (I recommend Vietnamese as its sweeter)

¼ tsp each nutmeg and cayenne

½ tsp vanilla extract (optional)

pinch salt (optional)

Instructions

In a small saucepan, bring milk to a low simmer over medium heat.

Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.

Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.

Coconut Whipped Cream

Prep time 1 hour

Total time 1 hour

 

A vegan alternative to traditional whipped cream.

Author: Minimalist Baker

Recipe type: Dessert

Serves: 4

Ingredients

½ can full fat coconut milk

¼ cup powdered sugar (Caster sugar)

½ tsp vanilla extract

Instructions

Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.

Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid if it’s too thick.)

Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.

Hot Choclate Diabete


Diabetic hot choclate -Photo Diabetciconnetc.com

Diabetic hot choclate -Photo Diabetciconnetc.com

Diabetic Hot Chocolate Recipes

www.easy-diabetic-recipes.com

These diabetic hot chocolate recipes will bring you back to your childhood. I remember those cold winter nights when my parents lit the fireplace and we snuggled up on the couch and sipped our hot drinks. It’s always a treat to feel like a child again. :)

Creamy Hot Chocolate – Diabetic Hot Chocolate Recipes

Servings: 22 = 2 tablespoons of mix each

Preperation time: 15 minutes

1/2 cup nonfat coffee creamer

3/4 cup cocoa

1/2 cup nonfat dry milk

Sugar substitute equal to 1 cup sugar

1.Combine the creamer, cocoa, drymilk, and sugar substitue into a large container.

2. Mix 2 tablespoons of mix into 0.177 liters of water that has come to a boil.

3. Mix and enjoy!

 

Diabetic Hot chocolate mix photo Annacia

Diabetic Hot chocolate mix photo Annacia

Diabetic Hot Chocolate Mix

Ingredients

1/2 cup dark cocoa

2 cups powdered milk

1/2 cup powdered coffee creamer

3/4 cup Splenda sugar substitute  (Spenda can be replace with Xylito (available at Dischem Pharmacies)

1/2 cup mini chocolate
chip

1/8 teaspoon salt

Directions

Combine ingredients in storage container. Stir it up until it looks like hot chocolate mix. When serving, scoop 3-4 table spoons of mixture into a mug and add boiling water.

 

Hot Chocolate met ‘n Knertsie


Boozy Hot Chocolate-www.kitchentreaty.com

Boozy Hot Chocolate-www.kitchentreaty.com

Boozy Hot Chocolate

Rich, dark hot cocoa made with good dark chocolate, honey, vanilla, and a cinnamon stick for good measure, and livened up with a nice dose of dark amber rum. Preferably sipped next to a roaring fire.

Author: Kitchen Treaty

Recipe type: Beverage

Yield: 2 large mugs

Ingredients

3 cups milk

3 and ½ ounces good-quality dark chocolate, broken into pieces (I use Lindt 85% dark chocolate)

3 tablespoons honey

1 3-inch cinnamon stick

1 teaspoon vanilla extract

2-3 ounces dark rum (4 – 6 tablespoons), to taste

Instructions

In a medium saucepan over low heat, combine the milk, chocolate, honey, and cinnamon stick.

Stir occasionally with a whisk or wooden spoon until the chocolate has melted and the mixture is steaming hot.

Remove from heat. Remove cinnamon stick and stir in the vanilla and rum.

Serve immediately.

Notes          

Adapted from Food Network

Spiked Vodka Hot Chocolate - Photo London Bakes
Spiked Vodka Hot Chocolate – Photo London Bakes

Salted caramel vodka hot chocolate
Yield: Makes 1 giant cup or 2 normal sized cups

Ingredients

400ml milk

80g dark chocolate, broken into small pieces

Generous pinch sea salt

25ml caramel vodka (or any flavoured spirit of your choice)

1 tbsp double/heavy cream
Cooking Directions

Heat the milk in a small saucepan on the stove until it’s just about to boil.

Take it off the heat and add the chocolate and the salt. Stir with a wooden spoon until all the chocolate has melted and the mixture has thickened. The smaller your chocolate, the easier this will be. Add more salt to taste.

When all the chocolate has melted, stir in the vodka and the double cream.

Pour into mugs, top with some whipped cream if you want and enjoy.