Hot Chocolate Recipes for the Winter Season
Create the perfect cup of hot chocolate this winter season
The winter season is in full effect, and the time to start finding delicious ways to stay warm begins now. One of our all-time favorite ways to keep cozy during the winter is with a yummy cup of hot chocolate. Sounds pretty basic, right? Not necessarily. While hot chocolate in its original form is pretty standard, there are plenty of ways to add a tasty twist to your hot cocoa experience. To help you get started, we have curated a list of easy non-traditional hot chocolate recipes for you to enjoy inside of your apartment home. Two things are always true: There’s never not a good time for hot chocolate in the winter, and once you create one of these recipes, you won’t be able to stop. So dive into the feels of the new season by snuggling up under something warm and whipping up one of the yummy hot chocolate recipes.
Vegan Mexican Hot Chocolate
- 1 3/4 cups unsweetened vanilla almond milk
- ½ cup light coconut milk (from the can)
- 1.5 oz dairy-free dark chocolate bar, broken into pieces
- 1-2 tablespoons unsweetened cocoa powder, depending on your preference
- 1 teaspoon McCormick ground cinnamon
- ¼ teaspoon McCormick ground red cayenne pepper
- Pinch of salt
- 1 tablespoon coconut sugar
1. In a small pot, add coconut milk, almond milk, chocolate bar pieces, cocoa powder, cinnamon, cayenne pepper, salt, and coconut sugar. Whisk together and bring ingredients to a simmer, then reduce heat to low and simmer for 3-5 minutes to reduce the mixture a bit; stirring occasionally
2. Pour into 2 small mugs, then sprinkle with a little ground cinnamon on top, or add a cinnamon stick.
Vanilla Mocha Hot Cocoa
- 4 1/2 cups whole milk (or nut milk)
- 1/3 cup real maple syrup
- 1/4 cup unsweetened cocoa powder
- 6 ounces semi-sweet dark chocolate, chopped (I like to use 72% dark)
- 1 tablespoon vanilla extract
- 1 tablespoon instant coffee powder
- 1 pinch flakey salt
- whipped cream, for serving
- grated nutmeg or cinnamon (optional)
1. Add the milk, maple syrup, cocoa powder, chocolate, vanilla, coffee powder, and a pinch of salt to a large pot. Place the pot over medium-low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.
2. Once the hot cocoa is steaming, ladle into mugs and dollop with whipped cream. Drink and enjoy!
Snickerdoodle Hot Chocolate
- 3 c. half & half *can substitute with fat-free half & half or low-fat milk
- ⅔ c. white chocolate chopped
- 1 cinnamon stick
- ½ tsp. vanilla
- ½ tsp. cinnamon
- ⅛ tsp. nutmeg
Combine ¼ c. half & half, white chocolate, and cinnamon stick in a small saucepan.
Heat on low, stirring constantly, until white chocolate is melted.
Add remaining half & half and spices and heat through.
Remove cinnamon stick before serving.
NUTELLA HOT CHOCOLATE
- 2 Tbsp. Nutella
- 1 cup milk (any kind)
- optional toppings: whipped cream, marshmallows, chocolate syrup, chocolate shavings
Heat milk in a small saucepan over medium-high heat until steaming (not boiling), stirring occasionally.
Add in the Nutella, and whisk until dissolved
Serve immediately, either plain or with your desired toppings.
Peanut Butter Hot Chocolate
For Hot Chocolate:
- 1-1/2 cups whole milk
- 1/2 cups semisweet chocolate morsels
- 1/4 cup creamy peanut butter
- 1 cup cold heavy whipping cream
- 1 teaspoon Truvia sweetener OR 2 teaspoons sugar
- Chocolate Syrup
- 2 tablespoons melted peanut butter
For hot chocolate:
Add milk, chocolate morsels, and peanut butter into your high-speed blender. I used Vitamix
Top the Vitamix and process on high for 4-5 minutes until the mixture is hot and frothy.
Pour hot chocolate into 2 mugs.
While your hot chocolate is processing make whipped cream.
In the bowl of an electric mixer add whipping cream and sweetener. Whip until the mixture has reached soft peaks.
Top hot chocolate with an equal amount of whipped cream and drizzle on chocolate syrup and melted peanut butter.
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