Best Hot Chocolate recipes??

Hot Chocolate to Die for





7 Tablespoons cocoa


6 tablespoons sugar


1/2 cup honey


1/4 teaspoon of salt





Optional: one cinammon stick in the boil but if you add the cinammon then leave out the vanilla or almond extract


1 cup water - mix in a pan an boil at high heat until the mixture is thick and syrupy





Add 2/3 cup heavy cream and 1 cup milk and bring back almost to a boil - depending on how chocolate you want the cocoa add more milk if desired





Add either 1 teaspoon vanilla or almond extract and stir in before you serve.





You can whip with a Mexican frother if you have one -





Serve in high cups with tiny marshmallowsBest Hot Chocolate recipes??
Use white chocolate and then put dark chocolate shavings on top! This is the best ever, especially with marshmallows, sprinkles, or whipped cream.Best Hot Chocolate recipes??
black forest hot chocolate: follow the directions on a good quality cocoa product (but use only 2/3 of the recommended amount of sugar). Then, for each cup made add: 1tablespoon heavy cream, 1/2 ounce cherry liqueure or kirsch, few drops of almond extract, 1 tablespoon brewed strong black coffee. mix well then top with heavy whipped cream, semi-sweet chocolate shavings and maraschino cherries. note: if you dont want to use the liquor, then use maraschino cherry juice in its place.
Warm milk slowly with low heat as to not burn in bottom of pan. Remember LOW heat! add Hershey's Chocolate syrup and enjoy. Oveltine isn't bad either. Another thing to try is to melt actual Hershey's Chocolate bars and slowly add a Little milk to it, very little milk. It's kind like drinking liquid chocolate. They something like it at Starbucks. MMM
Hot White Chocolate with Ginger:





Ginger gives this sweet beverage a refreshing bite.





2/3 cup chopped peeled fresh ginger


1/2 cup sugar


1/4 cup water


8 cups fat-free milk


1 cup chopped premium white baking chocolate (about 4 ounces; such as Ghiradelli)





Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 minutes), stirring frequently. Remove from heat; cool slightly.





Add milk and chocolate, stirring with a whisk. Heat over medium-low heat to 180掳 or until bubbles form around edge of pan, stirring frequently (do not boil). Strain mixture through a sieve into a bowl; discard solids.





Yield: 8 servings (serving size: 1 cup)
Creamy Hot Chocolate


1 (14 oz. can) sweetened condensed milk


1/2 cup unsweetened cocoa


1 1/2 teaspoons vanilla extract


1/8 teaspoon salt


6 1/2 cups hot water





Combine all except water in large saucepan. Over medium heat, stir in water until hot. Top with marshmallows if desired. This recipe can easily be doubled or even tripled. Leftover hot chocolate can be stored in refrigerator up to 5 days. Mix well and reheat before serving.








White Hot Chocolate


3 C. Half and Half Cream, divided


1/2 C. Vanilla Baking Chips


1 Cinnamon Stick


1/8 tsp. Ground Nutmeg


1 tsp. Vanilla Extract


1/4 tsp. Almond Extract


Ground Cinnamon, Optional





In a saucepan, combine 1/2 cup cream, vanilla chips, cinnamon stick and nutmeg. Stir over low heat until chips are melted; discard cinnamon stick. Add remaining cream; stir until heated through. Remove from the heat; add extracts. Sprinkle each serving with ground cinnamon if you like.