Is is possible to improve on something as perfect as a cup of hot chocolate? We think so. Take a trip around the world in a cup of hot chocolate with these recipes inspired by the flavors of the places we’ve been
The American
Is there a more classically American taste than that of a S’more? Try putting all of that gooey goodness into a mug. It’s far less messy
Ingredients
5 ounces bittersweet chocolate (60%) chips
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
marshmallow cream (recipe below)
graham crackers
Instructions
1. Combine the sugar and pinch of salt in a saucepan. Blend in the boiling water.
2. Bring this mixture to a gentle boil while you stir. Simmer and stir for about 2 minutes.
3. Stir in 3 1/2 cups of milk and the chocolate and heat until very hot but not boiling. Remove from heat and add vanilla. Divide between 4 mugs.
4. Add the cream to the mugs of cocoa to cool it to drinking temperature.
5. Top with marshmallow cream (toast using a crème brulee torch) and garnish with a graham cracker finger
To make marshmallow cream
Ingredients
3 egg whites
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted confectioners’ sugar
1 tablespoon vanilla extract
Instructions
In large mixer bowl, combine egg whites, syrup and salt. Beat for 10 minutes until thick. Add confectioners’ sugar at low speed. Then add vanilla extract and beat until blended
If you are feeling EXTRA ambitious, you can make your own graham crackers using our recipe here.
Latin Hot Chocolate
Here’s a recipe that will spice things up in your cup
Ingredients
2 1/2 cups milk
1/2 teaspoon cinnamon
1 teaspoon Mexican vanilla
3 ounces of Mexican sweet chocolate
1 teaspoon brown sugar
dash of red pepper
Instructions
1. Add the milk to a small sauce pan over medium low heat.
2. Whisk in the cinnamon and vanilla and brown sugar
3. Using a mortar and pestle or a food processor grind the chocolate into a powder. Whisk all of the chocolate into the milk mixture.
4. Continue whisking the hot chocolate mixture until all the chocolate has melted, and the milk is warmed to the appropriate temperature.
5. Pour the hot chocolate into two coffee mugs and add a dash of powdered red pepper
Dark Chocolate from the Dark Continent
Inspired by the rich and exotic flavors of northern Africa (and, oh yeah, that chai tea latte from Starbucks)
Ingredients
2 1/2 cups white sugar
2 cups of milk
5 ounces of bittersweet dark chocolate chips
1 cup unsweetened tea (brewed)
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
Instructions
1. Add the milk and tea to a small sauce pan over medium low heat.
2. Whisk in the sugar and spices
3. Whisk all of the chocolate into the milk mixture.
4. Continue whisking the hot chocolate mixture until all the chocolate has melted, and the milk is warmed to the desired temperature.
Asian Hot Chocolate
If only you could get this delivered!
Ingredients
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
4 cups milk
2 tablespoons of ginger/mint simple syrup
Instructions
1. Add the milk to a sauce pan over medium low heat.
2. Whisk in the sugar, cocoa, and salt
3. Continue whisking the hot chocolate mixture until all the chocolate has melted, and the milk is warmed to the desired temperature.
4. Stir in simple syrup
5. Garnish cups with mint leaves
To make simple syrup
1 cup granulated sugar
1 ginger root peeled and shaved
1 cup water
1 1/2 cups packed fresh mint leaves, chopped
In a saucepan bring sugar, water, ginger and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing on solids. Cool at room temperature.
Syrup keeps, covered, in the refrigerator for weeks.
The European
Perhaps the PERFECT mid-afternoon pick-me-up
Ingredients
1 cup white sugar
2 tbsp. flour
1/3 cup cocoa
2 tbsp. butter
1 cup milk
2 cups of brewed coffee
Instructions
1. Mix all ingredients except coffee together into a small saucepan. Bring to a boil over medium heat, stirring constantly.
2. Boil until sauce thickens. (Hot fudge sauce will continue to thicken as it cools.)
3. Pour fudge sauce equally into two mugs then fill remainder of mug with the brewed espresso and stir
Tell us which is your favorite!
10 Comments
Real hot chocolate is so delicious. (By real I mean homemade, with actual ingredients, not a tablespoon or two of processed powder mixed with hot water.) I’ve only had truly ‘real’ hot chocolate on two occasions in Ottawa (and far too many cups of the powdered variety) but this makes me want to expand my chocolatey horizons. Thanks for the recipes!!
Hi, Andrew
Let us know which one you try or, better yet, come up with a new variation. We know how creative you are!
I’m definitely going to try the European! I love hot chocolate on a cold winter day.
If you’re feeling real ambitious, try making your own marshmallows. You can make standard square marshmallows or you can cut them with cookie cutters. This is my favorite recipe:
You’ll need:
Non-stick cooking spray
3 pkg unflavored gelatin
1/2C cold water
2C granulated sugar
2/3C light corn syrup
1/4 tsp coarse salt
1 tsp pure vanilla plus the 1 vanilla bean scraped
Confectioners’ sugar for dusting
Here’s how:
1. Lightly spray a 9×9 baking pan with cooking spray. Line pan with plastic wrap, leaving a 2″ overhang on all sides; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2C cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup and 1/4C water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into the gelatin mixture. Add salt and continue mixing for 12 minutes.
3. Add vanilla and vanilla bean seeds; mix untl well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using the prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of the marshmallows. Let stand for 2 hours or overnight.
4. Carefully remove marshmallows from the pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife.
5. Dust the cut marshmallows with confectioners’ sugar to coat.
Marshmallows can be stored in an airtight container up to 3 days.
The last step to the “perfect” hot chocolate (which works with any flavor) is:
Pour into a favorite mug, bring to the bedroom on a cold, wintry morning, kiss your significant other and present it saying “good morning, honey”.
Hi, Will
This goes without saying…but we are glad you said it
Hi, Kenn
No wonder marshmallows taste so good!
perfect for the winter storm!! but now which one!!!!
Hi, Nadia
I’m a bit patriotic, so my fav is The American, but all of them will have you wishing the bottom of your cup where just a little farther away
Mexican hot chocolate is my favorite. Your recipe sounds really good with the added Mexican vanilla and brown sugar. I will try that the next time I make it. All of your hot chocolate recipes look delicious.
Hi, Elaine
You probably only have a couple of days a year when it gets cold enough to make a hot chocolate worth the effort,right?
Next time that comes, seize the day!