Rich Hot Chocolate Recipe
Rich Hot Chocolate Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Each winter in early February my friends and I gather for an outdoor show called Mittenfest. We skip the bloody mary's and fill our thermoses with these hot cocoas instead.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2/3 cup heavy whipping cream
  • 1 cup 2% milk
  • 4 ounces dark chocolate candy bar, chopped
  • 3 tablespoons sugar
  • Vanilla rum, optional
  • Sweetened heavy whipping cream, whipped

Directions

In a small saucepan, heat heavy whipping cream, milk, chocolate and sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add rum. Pour into a mug; top with sweetened whipped cream. Yield: 2 servings.


Pumpkin-Spiced Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 1/2 cup white baking chips, 2 tablespoons canned pumpkin and 1 teaspoon pumpkin pie spice over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir in until smooth. If desired, add 3 ounces Rumchata liqueur.

Toasted Coconut Cocoa: Heat 1 can coconut milk, ½ cup milk , 2/3 cup chocolate chips, and 2 tablespoons sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces Malibu rum.

Spicy Cinnamon Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 2/3 cups chocolate chips, 2 tablespoons sugar, 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces cinnamon whisky.

Chocolate-Orange Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 2/3 cup chocolate chips, 2 tablespoons sugar 1 teaspoon grated orange peel over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces Cointreau liqueur.
Originally published as Rich Hot Chocolate in Modern Comfort 2016, p36

Nutritional Facts

1 cup: 653 calories, 49g fat (32g saturated fat), 107mg cholesterol, 79mg sodium, 60g carbohydrate (56g sugars, 4g fiber), 9g protein.

  • 2/3 cup heavy whipping cream
  • 1 cup 2% milk
  • 4 ounces dark chocolate candy bar, chopped
  • 3 tablespoons sugar
  • Vanilla rum, optional
  • Sweetened heavy whipping cream, whipped
  1. In a small saucepan, heat heavy whipping cream, milk, chocolate and sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add rum. Pour into a mug; top with sweetened whipped cream. Yield: 2 servings.


Pumpkin-Spiced Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 1/2 cup white baking chips, 2 tablespoons canned pumpkin and 1 teaspoon pumpkin pie spice over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir in until smooth. If desired, add 3 ounces Rumchata liqueur.

Toasted Coconut Cocoa: Heat 1 can coconut milk, ½ cup milk , 2/3 cup chocolate chips, and 2 tablespoons sugar over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces Malibu rum.

Spicy Cinnamon Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 2/3 cups chocolate chips, 2 tablespoons sugar, 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces cinnamon whisky.

Chocolate-Orange Cocoa: Heat 2/3 cup heavy cream, 1 cup milk, 2/3 cup chocolate chips, 2 tablespoons sugar 1 teaspoon grated orange peel over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir until smooth. If desired, add 3 ounces Cointreau liqueur.
Originally published as Rich Hot Chocolate in Modern Comfort 2016, p36

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