Recipes

[Topaz Gem]

I found this in a local paper and they sounded so good, and especially timely due to the polar vortex that is set to arrive in the northeast this weekend. Although making homemade cocoa is always preferable, you can doctor up a packaged instant cocoa mix as well.

Homemade Hot Cocoa

1 cup whole milk

1 TBS unsweetened cocoa powder

1 TBS sugar

¼ cup milk chocolate morsels

Heat whole milk until steaming. Sift together 1 TBS cocoa powder and 1 TBS sugar. Whisk into the hot milk along with ¼ cup milk chocolate morsels until completely smooth. If desired, add any of the following and garnish with whipped cream:

• Almond praline: Use brown sugar in place of white sugar. Stir in 1 tsp. almond extract or 1 TBS amaretto liqueur.

• Hazelnut: Whisk in 2 TBS chocolate hazelnut spread (such as Nutella). Add 1 TBS Frangelico liqueur, if desired.

• Grasshopper: Whisk in ½-1 tsp. peppermint extract, to taste.

• Raspberry: Strain 1 TBS raspberry preserves through a fine mesh strainer. Discard any solids, then whisk the raspberry puree into the hot cocoa.

• Chili: Stir in a pinch of cayenne and a pinch of cinnamon.

• Gingerbread: Add 1½ TBS molasses and 1 tsp. pumpkin pie spice blend. Stir in 1 TBS ginger liqueur, if desired.

• Coconut-lime: Add the finely grated zest of half a lime and 2 TBS of cream of coconut. Add 1 oz. of rum, if desired.

• Honey-pepper: Use 1½ TBS honey in place of sugar. Stir in ¼ tsp. ground black pepper.

• Peanut butter-banana: Mash half of a very ripe banana until smooth. Whisk into the hot cocoa along with 1 TBS peanut butter.

• Vanilla bean cheesecake: Scrape the seeds from half a vanilla bean pod into the cocoa. Transfer to a blender, add 2 TBS cream cheese then puree until smooth.

[Yahooey]

Hi TopazGem - here I thought I was fancy with Ghiardelli hot chocolate in the can. I do always use milk for hot chocolate no matter what the package says.

[Yahooey]

Nutella sounds good in hot chocolate but then it is good on a spoon

[Topaz Gem]

On 11/13/2014 Yahooey said:

Hi TopazGem - here I thought I was fancy with Ghiardelli hot chocolate in the can. I do always use milk for hot chocolate no matter what the package says.

LOL, you are definitely fancy with Ghirardelli! I've bought that a few times and it's delicious, and I bet it would be even better adding a few extra ingredients. I've added a shot of Bailey's Irish Cream to my cocoa and it's wonderful. It really warms your gizzards!

[Yahooey]

On 11/14/2014 Topaz Gem said:

On 11/13/2014 Yahooey said:

Hi TopazGem - here I thought I was fancy with Ghiardelli hot chocolate in the can. I do always use milk for hot chocolate no matter what the package says.

LOL, you are definitely fancy with Ghirardelli! I've bought that a few times and it's delicious, and I bet it would be even better adding a few extra ingredients. I've added a shot of Bailey's Irish Cream to my cocoa and it's wonderful. It really warms your gizzards!

A lil shot of somethin' somethin' and Swiss Miss in water will taste like fine cocoa.

Have a good Thanksgiving TG

[Sammijo10]

Love all the add-ins! DH and I traveled to Europe several years ago and fell in love with European chocolate. Since then, I've splurged and purchased the fine shaved chocolate for ours. Added to the cocoa, the real chocolate does make a difference. And Ghiradelli is the only way to go! Could probably make up a larger container of this mix and use two or three tablespoons in each cup. Hmmm. Might just save some $$$. Thanks for the recipe

[Topaz Gem]

On 11/14/2014 Yahooey said:

On 11/14/2014 Topaz Gem said:

On 11/13/2014 Yahooey said:

Hi TopazGem - here I thought I was fancy with Ghiardelli hot chocolate in the can. I do always use milk for hot chocolate no matter what the package says.

LOL, you are definitely fancy with Ghirardelli! I've bought that a few times and it's delicious, and I bet it would be even better adding a few extra ingredients. I've added a shot of Bailey's Irish Cream to my cocoa and it's wonderful. It really warms your gizzards!

A lil shot of somethin' somethin' and Swiss Miss in water will taste like fine cocoa.

Have a good Thanksgiving TG

You are right about that, Yahooey! An added shot of 'something something' could definitely make any so-so hot chocolate taste wonderful.

Sammijo, shaved chocolate sounds like a great idea. Is it sold in shaved form or do you just use a grater to shave it?

[Nana5]

I love hot chocolate (cocoa) in the winter. I always used to buy the little flavored hot chocolate packs but I dislike their lists of ingredients. I can't pronounce half the ingredients and have no idea what they are. SO, I've been making my own cocoa for several years. It's easy, delicious and I can pronounce and identify every ingredient.

I use Hershey's Natural Unsweetened Cocoa. I have an empty Hershey's cocoa box in which I mix about half cocoa and half sugar (maybe a bit more sugar). I shake it up in the box and store it in my pantry. When I want hot cocoa, I put milk (I use 2%) in a microwave safe mug and add a scoop of my cocoa/sugar mix. I microwave it until it's hot, remove from the microwave and stir it. It's delicious just like that or I add marshmallows, or a drop of peppermint extract or a drop of raspberry extract. I'm sure there are other flavorings that would also be delicious.

It tastes as good or better than the packaged mixes, is quicker to make and costs much less/cup.

[Danky]

I take Hershey's unsweetened cocoa. Put = amts cocoa and sugar in a saucepan plus a pinch of salt. Add enough WATER just to liquefy and then bring mixture to a rapid, heavy boil. Add milk to boiling mix, lower heat and warm through. Top with real whipped cream.

[Snicks1]

On 11/14/2014 Danky said: I take Hershey's unsweetened cocoa. Put = amts cocoa and sugar in a saucepan plus a pinch of salt. Add enough WATER just to liquefy and then bring mixture to a rapid, heavy boil. Add milk to boiling mix, lower heat and warm through. Top with real whipped cream.

This is how my Mom made it when I was growing up and how I make it now. I think I'll make some tonight.