Wednesday, December 10, 2008

Hot Chocolate Time!!

Its that time of year!! Hot Chocolate, Marshmallows, and Whip Cream. YUM!!! YUM!!! Its just something about it being cold outside that makes it taste all the better. Here are some Hot Chocolate recipes that I found while surfing the net. I have not had a chance to try them yet, but do plan on it this month. Thought I would share.

From the White House and Mrs. Bush's Kitchen
…Hot Chocolate

6 T. Unsweetened cocoa
6 T. Sugar
Pinch of Salt
2 1/2 cup Milk
2 1/2 cup Light Cream
1/2 t. Vanilla (or more)
Pinch of Cinnamon Powder (optional)
Whipped Cream
Orange Zest

Mix cocoa, salt, and sugar.
Add milk. Heat to dissolve.
Add light cream, cinnamon, vanilla. Heat to just under boiling.
Mix very well and pour into warm mug.
Top with whipped cream, cocoa powder, and fine orange zest.

Caramel Swirl Hot Chocolate
5 cups water
5 (3 ounce) bars milk chocolate, chopped
1/4 cup plus 1 cup chilled whipping cream
1 tablespoon powdered sugar
3 tablespoons prepared caramel sauce
Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.)Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not over-mix).Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve. Makes 6 servings.

M&M'S Hot Chocolate
1/2 cup M&M's plain chocolate candies
2 cups hot milk
Place candy in blender. Add hot milk. Whir until smooth. Pour into mugs.
Serves 2.

Mexican Hot Chocolate
4 cups milk
5 (1 ounce) squares semisweet chocolate
3 (2-inch) cinnamon sticks
1 teaspoon vanilla extract
Cook and stir milk, chocolate and cinnamon sticks just until the chocolate melts. Remove cinnamon sticks and add vanilla extract. Beat until frothy.Serve in mugs.
Serves 4.

White Hot Chocolate
3 cups half-and-half, divided (1/4 cup and 2 3/4 cups)
2/3 cup vanilla baking chips
1 cinnamon stick
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Ground cinnamon for garnishing
Place 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg in saucepan. Stir over low heat until chips are melted Discard cinnamon stick. Add remaining cream. Stir until thoroughly heated. Remove from the heat, Add vanilla and almond extracts.Pour into 4 cups. Garnish with ground cinnamon.

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