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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.

Gegeurde Hot Chocolate


Peanut Butter Hot Chocoloate www.sweetremedy.com

Peanut Butter Hot Chocoloate http://www.sweetremedy.com

Peanut Butter Hot Chocolate

www.sweetremedy.com

Yield: 2

Ingredients:

2 1/2 cups milk
2 two ounce milk chocolate bars
2 Tbsp peanut butter
whipped cream
chocolate sauce

Directions:

In a pot, bring milk to a simmer on low heat.

Once simmering, add the chocolate bars (in pieces) and the peanut butter.

Stir often to prevent burning and evenly distribute the melting chocolate and peanut butter.

Once everything is melted pour into two mugs and top with whipped cream and chocolate sauce. Enjoy!

Vitamix Hot Chocolate Nutmegnanny

Vitamix Hot Chocolate Nutmegnanny

Vitamix Hot Chocolate (het bietjie koffie by)

www.nutmegnanny.com

Yield: 2 mugs hot chocolate

Ingredients:

1 1/2 cups whole milk
1/2 cup semisweet chocolate chips
1 teaspoon espresso powder
1 teaspoon vanilla extract
Dash ground cinnamon
Whipped cream

Source: Adapted from Vitamix

Directions:

Add all ingredients except the whipped cream into your Vitamix blender. If you have a Vitamix Blender that has a hot soup preset option set it and forget it! (Well, don’t forget it…drink it after it’s done) After your hot chocolate is finished pour it into a mug, top with whipped cream and sprinkle with cinnamon.

If your Vitamix does not have a preset option simple blend on high until hot. This will take about 4 minutes.

* If you don’t have a Vitamix you could simply heat the milk, add the ingredients to your blender and blend. Or you could simply do it on the stove top as well.

Julia Rutland, Coastal Living

Strawberry Sweethearts Cocoa

www.babble.com

Make your sweetheart feel like a newlywed with this simple melted ice cream cocoa, served in chocolate-dipped mugs for an extra-special treat.

4 tablespoons butter

1/2 cup sugar

1 pint strawberry ice cream

4 cups water

Whipped cream

1 cup Mini chocolate chips

1 tablespoon chocolate sprinkles

In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden.

In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted.  Whisk in the water, one cup at a time until your favorite texture/flavor is achieved.  Heat just until steaming.  Pour into chocolate-rimmed mugs.  Garnish with a dollop of whipping cream and a sprinkling of chocolate sprinkles.  Serve with your favorite bite-sized cookies for dipping.

Gingerbread-hot-chocolate- jim franco

Gingerbread-hot-chocolate- jim franco

Gingerbread Hot Chocolate

Photo: Jim Franco; Styling: Rebecca Donnelly

Yield: Makes 4 cups

 

Click on the $ below to see savings

1 (1-inch) piece fresh ginger, peeled and sliced

10 whole cloves

2 (3-inch) cinnamon sticks

4 cups whole milk

1/3 cup firmly packed dark brown sugar

8 ounces bittersweet chocolate, chopped

1 teaspoon vanilla extract

Garnish: mini marshmallows

Click to see savings

Preparation

Combine first 3 ingredients in an 8- x 10-inch piece of cheesecloth; pull edges together, and tie to secure.

Heat milk and spice bundle in a 3-quart heavy saucepan over medium-low heat. Bring just to a simmer. Remove from heat, cover, and steep 30 minutes.

3. Remove spice bundle from milk. Heat milk mixture over medium-low heat until hot. Add brown sugar; cook, stirring constantly, until sugar melts. Add chocolate, stirring until chocolate melts. Stir in vanilla. Serve warm; garnish, if desired.

arl grey hot chocolate - ourkitchen.fisherpaykel.com
Earl grey hot chocolate – ourkitchen.fisherpaykel.com

Earl grey hot chocolate

By Emma Photography by Emma

Serves 2

Ingredients

1 ½ cups milk

1 ½ tsp earl grey tea

6 square of dark chocolate, or to taste

Method

Combine the milk and tea in a saucepan and gently heat without boiling. Continue heating for approximately 10 minutes. The milk will take on a light tea colour.

Place 3 (or more if desired) squares of chocolate into a heatproof glass. Pour the milk over the chocolate using a tea strainer/colander to strain off the leaves. Serve.

Peppermint Hot Chocolate www.pastryaffair

Peppermint Hot Chocolate http://www.pastryaffair

Peppermint Hot Chocolate

http://www.pastryaffair.com

Yields 3-4 servings

2 cups whole milk
1/2 cup half & half (or heavy cream)
4 ounces semi-sweet chocolate, coarsely chopped
4 tablespoons crushed candy canes (about 4 large candy canes), or 1/4 teaspoon peppermint extract
Whipped cream, garnish
Crushed candy canes, garnish

In a medium saucepan over medium-high heat, bring whole milk and half & half to a boil. Remove from heat immediately and stir in chocolate and crushed candy canes (or peppermint extract) until silky smooth. If necessary, place hot chocolate back on low heat and stir until chocolate is completely melted and candy canes are dissolved.

Pour into mugs, top with whipped cream, and garnish with crushed candy canes and shaved chocolate.

Pumpkin Spice White Hot Chocolate - Chef this up
Pumpkin Spice White Hot Chocolate – Chef this up

Pumpkin Spice White Hot Chocolate

Ingredients:

4-5 cups whole milk
12 ounces white chocolate, chopped
4 teaspoons cocoa powder
3/4 teaspoon vanilla extract
1 cup pure pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon ground ginger

Directions:

In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder. Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined. Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger. Add the remaining milk, 1 cup at a time, until the desired consistency is reached.

If desired, serve topped with whipped cream and a sprinkling of nutmeg. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.

Nutella hot chocolate - splash of vanilla

Nutella hot chocolate – splash of vanilla

Nutella hot chocolate

Recipe:

400mls milk of your choice (I used 2%)
3 x 20ml level tablespoons of Nutella
1 tspn vanilla essence

Whipped cream (I used the aerosol kind)
60g dark chocolate

Melt dark chocolate in a heatproof bowl over a simmering pan of water on medium heat.

Whisk milk, Nutella and essence in a pan over medium heat until Nutella has dissolved and milk is hot; pour into mugs.  Add whipped cream and melted chocolate.

Serves: 2

Hot Chocolate with chili and cinnamon - Kwestiasmaku

Hot Chocolate with chili and cinnamon – Kwestiasmaku

Hot Chocolate with chili and cinnamon

Hot chocolate like a child, but without the chili and cinnamon.  For afternoon tea or a birthday party.

You can add chocolate and cinnamon chilli powder or chilli piece and a piece of cinnamon bark.  You can also add chili flakes.

If you want to get a very thick chocolate – to eat a teaspoon of the cup, we have to reduce by half the amount of milk and / or add more chocolate.

The components, 2 – 4 servings:

250 ml milk

5 tablespoons creamy cream 30%
2 tablespoons granulated sugar
1/3 tsp chili powder (cayenne pepper) or a piece of chilli pepper – the amount to taste
3 teaspoon of cinnamon powder or a piece of cinnamon bark
50 g of dark chocolate

Extras (optional):

•whipped cream (cream, whipped 30% cream with powdered sugar)
•chili flakes or cocoa powder or cinnamon

Preparation:

Pour the milk into a saucepan and cream, add powdered sugar and fresh chili and cinnamon bark if they use (powder spices add later).  Heat on medium heat, stirring every now and then (not).  Chop the chocolate into small pieces and add to the hot milk. Heat over medium heat, stirring constantly until chocolate is melted.  Add the cinnamon and chili powder or chili flakes.  Bring to a boil.  Finally, you can mix the mass.  Weight should come out brown and smooth.  Serve in small cups.  Garnish with whipped cream and sugar fondant pudrem.

Caramel-hot-chocolate - cooking classy

Caramel-hot-chocolate – cooking classy

Caramel Hot Chocolate

http://www.cookingclassy.com/2013/01/caramel-hot-chocolate/

2 Servings (recipe can easily be doubled)

Ingredients

2 cups milk, preferably whole

1/4 – 1/2 cup bittersweet chocolate chips (I recommend Ghirardelli)*

1/2 cup caramel sauce, recipe follows

sweetened whipped cream or vanilla marshmallows

grated chocolate and coarse or Maldon sea salt for garnish, optional

Caramel Sauce

1 cup granulated sugar

1/4 cup water

1/4 cup salted butter

2/3 cup heavy cream

Directions

Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired.

For the caramel sauce:

Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool.

*For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce as well if desired.

Classic Hot Chololate


Classic Hot hot Chocolate- Photo Skinnyms

Classic Hot hot Chocolate- Photo Skinnyms

 

Classic Hot Chocolate

Skinnyms

Ingredients

1/4 cup cocoa, no sugar added

1/4 cup honey (to taste)

1/4 cup dark chocolate chips, (Enjoy Life chips are gluten, soy, and dairy free)

4 1/2 cups low-fat milk, optional almond milk

1 teaspoon pure vanilla extract, optional peppermint extract

Cinnamon sticks for stirring (optional)

Directions

Add cocoa and honey to a medium-sized pot and stir to combine. Add all milk and chocolate chips, whisk briskly until cocoa is combined with the other ingredients, about 30 seconds.

Warm over medium-low heat until all ingredients are combined and chocolate is to desired temperature. Add vanilla and stir to combine.

Serve in mugs with a ladle and sprinkle a little cocoa or shredded dark chocolate.