Cozy with these "Oh So Good" Hot Chocolate Recipes

When it is cold and frosty outside, there's nothing better than curling nice big house with a cup of hot chocolate. Why pay several dollars for a cup of gourmet hot chocolate when it is easy to learn how your delicious hot cocoa?

You can make the classic creamy hot chocolate or to get a little adventurous and try white chocolate or Mexican chocolate recipe. If you like hot chocolate to give as a gift, so will want to make your hot chocolate mix and place in decorative glass jars. The recipes can be made cocoa the old fashioned way, using the pan and cook top. Or maybe you want to buy hot chocolate author to speed things up.

However you decide to do, I definitely enjoy the aroma and flavors of a delicious hot chocolate drink tickling the palate and warming the stomach during the long winter days and nights.

Creamy Hot Chocolate

1 (14 oz) Oh, sweetened condensed milk (NOT powder)
½ cup unsweetened cocoa
1 ½ teaspoons vanilla extract
1 / 8 teaspoon salt
6 ½ cups hot water
Marshmallows (optional)

Directions

In a saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt, mix well. Slowly stir in water. Heat, stirring occasionally. Do not boil. Top with marshmallows. Refrigerate covered. * It takes more than 5 days.

Makes 8 doses.


Easy Mexican Hot Chocolate
3 tablespoons instant cocoa mix
1 tablespoon chocolate syrup
½ tsp cinnamon powder
1 pinch of chili powder
¼ cup milk
¾ cup boiling water,

directions

A large cup, stir the mix hot chocolate, chocolate syrup, cinnamon and chili powder. Pour the milk. Add boiling water and stir.

Makes 2 servings.

Spicy Hot Chocolate White

3 ¼ cup milk
2% milk
6 oz white chocolate, chopped
1 egg, beaten
¼ c. teaspoon cayenne pepper
½ teaspoon cinnamon teaspoon

Place the white chocolate in a metal bowl over a saucepan of simmering water or near the top half of a double boiler. Let the chocolate melt, stirring occasionally until smooth. Add the cayenne pepper and cinnamon. Beat egg until smooth.

Gradually add one cup of milk until completely incorporated, about 2 minutes.

Gradually add remaining milk and heat until hot but not boiling. (Do not you want the skin to form on the top of the milk.) Chocolate will be ready to drink when the pepper flavor is masked by the temperature of milk (the spiciness of the pepper remain), or hot chocolate to the desired temperature.

Pour into mugs of hot chocolate and garnish with a pinch of cinnamon.

Makes 4 servings.

Zingy Mocha Chocolate semi-sweet chocolate chips


½ cup hot milk
¼ cup
½ c. teaspoon ground cinnamon
1 pinch of chili powder
1 teaspoon instant coffee granules in hot
½ cup of cold milk
andmarshmallows chocolate sprinkles (optional)

Directions

Route chocolate chips and milk Mix in a glass or plastic dish, microwave high heat, stirring every 20-30 seconds, until smooth and melted. Stir in coffee, cinnamon and hot chili powder until the instant coffee has dissolved. Add the cold milk.

Pour 2 cups. Thin with milk if desired. Top with marshmallows and chocolate chips.

Makes 2 servings.

Peanut Buttercup Hot chocolate
(1 ounce) envelope instant hot chocolate mix
2 teaspoons teaspoon creamy peanut butter