Hot Chocolate (5 Variations)

Posted by in Chocolate Recipes on June 13 2009 | Leave A Comment

Who doesn’t like Hot Chocolate? There is nothing quite like sitting in front of a fire or heater with the “perfect” Hot Chocolate on a cold day… But like everything chocolate – it depends on your own taste buds as to what you consider “perfect” to be. So today I’m giving you five variants on this old favorite in the hope you will find one to suit your taste buds.

Let’s start with the basics with a very simple hot chocolate recipe.

1. Simple Hot Chocolate

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Ingredients (serves 4)

  • 1L (4 cups) milk
  • 80g good-quality dark chocolate, finely chopped
  • Marshmallows

Method

Place the milk in a medium saucepan over medium-high heat and bring to a simmer then reduce to a low-heat. Place the chocolate in the saucepan and whisk until melted and combined. Pour the hot chocolate into serving mugs and top with marshmallows.

2. White Hot Chocolate

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Of course the “traditional” is not always for everyone…

Ingredients (serves 4)

  • 1L (4 cups) milk
  • 160g good-quality white chocolate, finely chopped
  • Whipped cream

Method

Place the milk in a medium saucepan over medium-high heat and bring to a simmer then reduce to a low-heat. Place 100g of the chocolate in the saucepan and whisk until melted and combined. Pour the hot chocolate into serving mugs and top with cream and sprinkle over the remaining chocolate.

3. Chilli Hot Chocolate

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The Aztecs were the first to serve chocolate as a drink, but they also mixed it with hot chilli pepper to make a really special beverage. So here is an exotic twist to hot chocolate.

Ingredients (serves 4)

Method

Place the milk in a medium saucepan over medium-high heat and bring to a simmer then reduce to a low-heat. Place the chocolate in saucepan and whisk until melted and combined. Pour the hot chocolate into serving mugs and top with a dollop of cream and then sprinkle with Chilli Powder. If chilli chocolate is unavailable, replace with dark chocolate but add one small fresh red chilli, split lengthways, to the milk whilst heating and remove the chilli before serving.

4. Peppermint Hot Chocolate

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How about a minty twist to the Hot Chocolate norm?

Ingredients (serves 4)

Method

Place the milk in a medium saucepan over medium-high heat and bring to a simmer then reduce to a low-heat. Place the chocolate in saucepan and whisk until melted and combined. Pour the hot chocolate into serving mugs and top with marshmallows sprinkled with the chopped peppermint bar.

5. Rich Hot Chocolate and Churros

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In Mexico, hot chocolate is a popular national drink, often served with Churros. To eat these delicious doughnuts like they do in Mexico, give them a quick dunk in this rich hot chocolate.

Churros Ingredients (serves 4)

  • 125g butter, chopped
  • 1 cup water
  • 1 cup (150g) plain flour, sifted
  • 3 eggs
  • Vegetable oil, to deep-fry
  • 1/3 cup (65g) caster sugar
  • 1 1/2 tsp ground cinnamon

Hot Chocolate Ingredients (serves 4)

  • 1L (4 cups) milk
  • 400g good-quality dark chocolate, finely chopped
  • 1/2 tsp ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 pinch of salt

Method

To make the Churros, place butter and 1 cup of water in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until butter melts and water just comes to the boil. Add flour and stir until well combined and mixture comes away from the sides of the pan.

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Transfer to the bowl of an electric mixer, cool slightly then add eggs, one at a time, beating well between each addition, until mixture is smooth. Spoon into a piping bag fitted with a 1cm star nozzle.

Heat enough oil in a deep frying pan to reach a level of about 4-5cm. (Oil is ready when a cube of bread browns in about 15 seconds.) Pipe 8 x 10cm lengths of dough into hot oil and cook for 1 minute each side, then drain on paper towel. Immediately place Churros on a tray containing the combined sugar and cinnamon and toss gently to coat. Repeat with remaining dough.

To make the hot chocolate, place the milk in a medium saucepan over medium-high heat and bring to a simmer, whisk in chocolate until melted and then whisk in cinnamon, vanilla and salt. Divide evenly into four cups and serve with the Churros.

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