1. Paula Deen’s Dreamy Hot Chocolate
Don’t worry, there’s no mayonnaise or butter.
1 (14-ounce) 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
Mini Marshmallows (optional)
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
Tip: Chocolate can be storedin the refrigerator up to 5 days. Mix well and reheat before serving.
2. Racheal Ray’s Toffee Hot Chocolate
4 cups whole milk
1/2 cup water
1/2 cup sugar
6 ounces bittersweet chocolate, chopped
2 ounces butterscotch chips
1 canister whipped cream, available on dairy aisle
1 toffee bar, crushed (recommended: Heath bars)
Heat milk, water, sugar to a boil, remove from heat and stir in chocolate and butterscotch chips until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and crushed toffee.
3. Anne Burrell’s Super Thick Hot Chocolate
…”super thick” hot chocolate??
3 cups whole milk
1 cup evaporated milk
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup sugar
2 tablespoons cornstarch
Pinch of ground cinnamon
In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.
Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.
Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick!
4. Sandra Lee’s Mexican Hot Chocolate
6 (12-ounce) cans evaporated milk
4 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey’s)
Cocoa powder, for serving
For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
Serve with a dusting of cocoa powder.
5. Paula Deen’s White Hot Chocolate
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.
6. Alton Brown’s Cocoa Nib Hot Chocolate
For anyone who actually owns a French press.
1 ounce cocoa nibs
16 ounces whole milk
6 ounces 65-percent to 70-percent bittersweet chocolate, finely chopped
3 ounces sugar
2 ounces water
1/4 teaspoon kosher salt
Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.
7. Aida Mollenkamp’s Raspberry Hot Chocolate
6 ounces milk chocolate, finely chopped
3/4 cup whole milk
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
3 tablespoons raspberry liqueur (recommended Chambord)
Crystallized ginger, for garnish, optional
Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.
8. Ina Garten’s Double Hot Chocolate
To make this recipe just like Ina, be sure to wear a baggy shirt and use only GOOD ingredients. An ensemble of gay friends is optional.
2 1/2 cups whole milk
2 cups half-and-half
8 ounces bittersweet chocolate, chopped
8 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder
4 to 5 vanilla beans or cinnamon sticks
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.
9. Bobby Flay’s Coconut Hot Chocolate With Almond-Fluff Whipped Cream
Ain’t nobody got time for all of that, Bobby Flay.
For the whipped cream:
3/4 cup very cold heavy cream
1/2 cup Marshmallow Fluff
2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
For the chocolate:
1 cup whole milk
1 14-ounce can unsweetened coconut milk
2 tablespoons good-quality unsweetened cocoa powder (such as Valrhona or Ghirardelli), plus more for garnish
3 tablespoons packed light brown sugar
1/2 cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli)
1/4 teaspoon pure vanilla extract
Pinch of fine sea salt
1/2 cup sweetened shredded coconut, lightly toasted
Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.
10. El Dorado Hot Chocolate from Food Network Kitchens
3/4 cup sugar
1/4 cup water, plus 2 tablespoons
8 ounces finely chopped semisweet or milk chocolate
6 cups milk
6 ounce cinnamon flavored liqueur (recommended: Goldschlager)
3 ounce golden rum
Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.) Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.)
When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together.
11. Sandra Lee’s “The Best Hot Chocolate Ever”
Hint: This is Sandra Lee we’re talking about. If she says it’s the “best ever”, then you know there’s some alcohol in it.
1/4 cup milk chocolate chips
1 cup half-and-half
1/4 teaspoon ground cinnamon
Vanilla vodka or hazelnut liqueur, optional
In a small saucepan over medium heat, add chocolate chips, half-and-half, and cinnamon. Melt chocolate chips stirring frequently with wooden spoon; about 5 minutes. Be careful not to let boil.
Remove from heat and pour into mug. Add a shot of vanilla vodka or hazelnut liqueur, if you like.
12. White Hot Choclate with Marshmallow Stirrers from Giade De Laurentiis
1 cup semisweet chocolate chips, such as Ghiradelli (about 6 ounces)
6 cups vanilla-flavored unsweetened almond milk, such as Almond Breeze, or 6 cups whole milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 ounces white chocolate, such as Lindt, chopped or broken into 1/2-inch pieces
1 tablespoon agave
Special equipment: Eight 6-inch-long lollipop or popsicle sticks
For the stirrers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Insert a lollipop stick into each marshmallow. Dip the marshmallows into the chocolate, allowing any excess chocolate to drip back into the bowl. Place on the prepared baking sheet and refrigerate until the chocolate has set, 20 minutes.
For the hot chocolate: Whisk together the almond milk, cinnamon and nutmeg in a 5-quart saucepan. Bring to just below a boil over medium-high heat. Remove the pan from the heat and add the white chocolate and agave. Stir constantly until the chocolate has melted and the mixture is smooth, 2 minutes. Keep warm over low heat until ready to serve.
Pour the hot chocolate into mugs and stir with the marshmallow stirrers.
13. Emeril Lagasse’s Chocolate-y Christmas Cafe au Lait
1 1/2 cups whole milk
2/3 cup plus 1 teaspoon sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 ( 2-inch) cinnamon sticks
1 strip orange peel, about 1/2 inch by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon, for garnish
Cocoa, for garnish
In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.
In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.
14. Sandra Lee’s Peppermint Hot Chocolate
6 12oz cans of evaporated milk
1/3 cup chocolate liqueur
1/4 peppermint shnapps
2 12oz bags of dark chocolate chips
Whisk six 12-ounce cans evaporated milk, 1/3 cup chocolate liqueur and 1/4 cup peppermint schnapps in a slow cooker. Add two 12-ounce bags dark chocolate chips. Cover and cook on low for 2 to 3 hours, stirring occasionally. Ladle into mugs. Garnish with whipped topping and candy canes.
If you don’t have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.
15. Jacques’ Hot Hot Chocolate
3 pounds bittersweet chocolate
1 pound 2 ounces whole dry milk powder
1 large stick cinnamon
Finely grate the bittersweet chocolate. Place the milk powder, grated chocolate, and cayenne pepper, to taste, in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars and tie the cinnamon stick to the jar. Label the jar with the following instructions:
Use 1/2-cup of chocolate mixture with each cup of hot milk or water. When making the hot chocolate, be sure to boil the chocolate milk for at least 15 seconds. Use the cinnamon stick to stir. Serving with marshmallows is optional.
16. Emeril Lagasse’s Citrus Hot Chocolate
3/4 cup milk
3/4 cup half-and-half
2 strips orange peel
2 strips lemon peel
4 ounces semisweet chocolate, very finely chopped
Brandy, to taste
Limoncello, to taste
Sweetened whipped cream, for garnish
In a small saucepan, heat milk, half-and-half, orange peel and lemon peel until just simmering, simmer for about 2 minutes to infuse citrus flavor, being careful not to boil.
Remove peel, add chocolate, whisking until melted. Add brandy and/or limoncello, to taste.
Serve in mugs with a dollop of whipped cream.
17. Nigella Lawson’s Alcoholic Hot Chocolate
2 cups milk
3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 tablespoons dark rum, or to taste
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
18. Sunny Anderson’s Hot Choco Loco
3 ounces semisweet chocolate, shaved or chopped
4 cups milk
1 cinnamon stick
2 jalapenos, stemmed and quartered lengthwise
1/4 teaspoon vanilla extract
1/2 cup mini marshmallows
Put the chocolate into a bowl or liquid measuring cup and put a fine mesh sieve over the rim.
Add the milk, cinnamon stick and jalapenos, seeds included, to a medium pot over low heat. Bring to a simmer and let steep for 15 minutes. Stir in the vanilla. Pour the milk mixture into the sieve over the chocolate and discard the solids. Quickly stir the milk and chocolate together and pour it evenly into 4 mugs. Top with marshmallows and serve.
19. Paula Deen’s Coconut Hot Chocolate
8 cups milk
6 ounces dark chocolate
6 ounces white chocolate
1/4 cup brown sugar
1/4 cup granulated sugar
Marshmallows, for topping
Whipped cream, for topping
Toasted coconut, for topping
In a large saucepan, add the milk and 3 ounces of the dark and white chocolates. Turn onto medium heat and stir constantly. When the chocolate begins to melt, add the remaining chocolate and the sugars, and continue constantly stirring with a wire whisk until the chocolate is completely melted.
Pour the hot chocolate into coffee cup and top with marshmallows. Brulee with a blow torch. Top with whip cream and toasted coconut.
20. Perfect Hot Cocoa from Food Network Magazine
4 cups whole or low-fat milk
3/4 cup sugar
1/2 cup unsweetened cocoa powder
3 or 4 ounces finely chopped bittersweet chocolate
marshmallows and/or whipped cream
Bring 4 cups whole or low-fat milk to a simmer in a saucepan over medium heat. Mix 3/4 cup sugar, 1/2 cup unsweetened cocoa powder and 3 to 4 ounces finely chopped bittersweet chocolate in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among 4 mugs and garnish each with homemade marshmallows (see below) or whipped cream.