hot chocolate

Bold and creamy with the aroma of cinnamon, chiles and citrus, this luxurious hot chocolate originated in Mayan and Aztec civilizations when they began cultivating the cacao tree. Of course you can make this recipe on the cooktop if you prefer and a dairy version is offered!

Mexican Hot Chocolate

(1/2 L) whole milk, full-fat coconut milk or almond milk

(120 ml) heavy whipping cream or coconut cream

(100 g) stone-ground Mexican chocolate or bittersweet chocolate

1 1/5 Tablespoons (32 g) honey

vanilla extract

cinnamon

cayenne pepper (you can always adjust if you are sensitive)

sea salt

orange zest

Add the milk, cream, chocolate, honey, vanilla, cinnamon sticks, cayenne, salt and orangezest to the Instant Pot. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set to “Low Pressure” for 2 minutes.&nbsp;

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Stir, discard the cinnamon sticks and serve immediately. You can use the "keep warm" feature if you wish to serve later or reheat using the "saute" feature.

Notes: If you prefer a sweeter flavor, add an additional tablespoon (21 g) of honey. This recipe can easily be doubled or tripled.&nbsp;

When you pour hot milk over these hot chocolate bombs, they melt and magically release the marshmallows and cocoa hiding inside.

Hot Chocolate Bombs

chocolate chips (or melting chocolate wafers)

cocoa mix

tbsp mini marshmallows

Melt the chocolate in a glass bowl in the microwave. Use 15 second bursts, stirring in between until everything is smooth and pourable. It will take about 1-2 minutes.

Scoop some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough along the sides and edges.

Place the molds into the freezer for 5-10 minutes or in the fridge for 30 minutes to set. A couple of minutes into them setting, take them out and brush/spoon extra chocolate on the top edges to make it thicker. Let set completely, then carefully pop the chocolate dome out of the mold and set aside on a cold plate.

Microwave an empty plate for 30 seconds to 1 minute, until warm, but not hot. Take one chocolate dome and place it on the plate for a couple of seconds to melt the edges. Working quickly, flip it around and add 1 tablespoon hot cocoa powder and mini marshmallows and any other add-ins you want.

Take another dome and melt its edge on the warm plate. Join the two domes together into a sphere and hold until sealed. Let set in the fridge or freezer while you make the rest of your spheres.

To serve: Put into a mug, pour on warm milk (or hot chocolate!) and watch the magic! Stir everything up and enjoy.

Hot Chocolate Bombs!

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Hot Chocolate Bombs!

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream to this hot chocolate just before serving.

BA's Best Hot Chocolate

cocoa powder (preferably Dutch-processed),

milk

chocolate

demerara sugar

whipped cream (for serving)

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.

Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

Make your own hot cocoa mix to keep on hand all winter long.

Homemade Hot Chocolate Mix Recipe

moderately toasted sugar (about 1 cup minus 2 tablespoons; 170 grams)

Cacao Barry Extra Brute (about 1 cup; 85 grams)

malted milk powder,

instant espresso powder, not ground coffee,

vanilla bean powder,

In the bowl of a food processor, combine toasted sugar, white chocolate, dark chocolate, Dutch cocoa, malted milk powder, instant espresso, salt, and vanilla powder (if using). Pulse until chocolate is fully ground and mixture looks powdery and dry. Transfer to airtight container and add the leftover vanilla bean pod (if using). Store at cool room temperature up until the date stamped on the package of white chocolate.

To use, stir about 1 ounce (2 tablespoons; 28g) of the mix into 6 ounces hot milk. Season to taste with additional salt or vanilla, and serve hot.

Enjoy your favorite winter drink as pudding shots from Delish.com. 

Hot Cocoa Pudding Shots

(.73-oz) packet cocoa mix

whole milk

c. Baileys Irish Cream

pure vanilla extract

Whipped cream,

Cocoa powder,

Marshmallow bits,

I have made these more then once. Make sure that you get either packets of the hot cocoa that are 0.73 oz or weigh out of a larger packet. These are super yummy but do not have much of the 'hot cocoa' flavor.

Loved this!!! I used the Hershey’s 4 1/2 cup servings and it was good

https://streaming.hearstdigitalstudios.com/3e1b5ab6-bd5b-4d44-8127-9bdff30b6b7c/video_rover_16x9_1080p_hd_1541688239_62338.mp4

These Pudding Shots Are Ridiculously Good

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

Spiked Hot Chocolate

cinnamon sticks (preferably Ceylon)

kosher salt

bourbon

marshmallows (for serving)

Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.

Add bourbon to hot chocolate mixture and stir to combine. Divide among mugs, then top with toasted marshmallows.

How to make hot chocolate - this recipe is the best homemade hot chocolate recipe ever.  A thick, rich and easy to make hot cocoa.

The Worlds Best Hot Chocolate

C unsweetened cocoa powder

C sugar

tsp salt

water

C whole milk

vanilla

The worlds BEST Hot Chocolate

In a saucepan mix the dry ingredients.

Add the water and bring to a boil, keep boiling for one min.

Then add the milk.

Heat until it's the temp you like.

Take off the heat and add the vanilla, stir and serve

https://www.youtube.com/watch?v=NrXvIURxRik

I love fall - mostly cause I get to make comfort food all the time! These 3 drinks are warm, comforting and easy to make! They make the house smell good too - which is always a plus!
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Don't miss my Homemde Egg Nog recipe - easy, delicious and always a huge hit! https://youtu.be/LBAM9PR1DIQ

APPLE CIDER
10 Apples (see note below)
1 Orange
1 C Brown sugar
4 Cinnamon sticks
1 tsp ground Allspice
1/4 tsp Nutmeg
1 tsp whole Cloves
8 C water
Cut apples into quarters, place in crock pot
peel and quarter orange and add to the crockpot
add the sugar and spices
pour over the water, you might not use it all

APPLES 50% sweet, 35% sharp and 15% bitter
Sweet - golden delicious, fuji, gala, red delicious, jonagold
Sharp - gravenstein, mcintosh, northern spy, liberty, winesap
Bitter - crabapple, cortland, newtown, foxwhelp, porters perfection

HOT CHOCOLATE
Printable Recipe - http://ashleemarie.com/the-worlds-best-hot-chocolate/
1/4 C cocoa
1/2 C sugar
1/2 tsp salt
1/3 C water
4 C milk
1 tsp vanilla
In a saucepan mix the dry ingredients
Add the water and bring to a boil, keep boiling for one min
Then add the milk
Heat until it's the temp you like
Take off the heat and add the vanilla, stir and serve

WARM PUMPKIN DRINK
Printable Recipe - http://ashleemarie.com/hot-pumpkin-pie-drink/
4 C whipping cream
2 C whole milk
3/4 C sugar
15 oz Pumpkin puree
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/16 tsp allspice
1/16 tsp ground cloves
1 tsp vanilla
Combine cream, milk and sugar in a saucepan over medium heat.
Stir until sugar is dissolved
Whisk in Pumpkin until well blended
stir in the spices 
Simmer for 10-15 mins, until mixture is warm
Add the vanilla and serve with fresh whipped cream.

ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can be a chef with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it

MORE FALL RECIPE VIDEOS - COMFORT FOODS
Homemade Egg Nog https://youtu.be/LBAM9PR1DIQ
Croissant https://youtu.be/39Gx5UVgcyE
4 Pie Crusts https://youtu.be/48KPMVrHJaA
Create any flavor of Cheesecake https://youtu.be/BYgRmuxdjWI
Spinach Dip https://youtu.be/EOI9l1ducUo
Clam Chowder and Cornbread https://youtu.be/HbBSza0OlbM

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I'm a self taught home chef and cake decorator.  I've been blogging for 9 years and what I love more than cooking and baking is teaching.  I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com

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3 Warm Fall Drink Recipes - Hot Chocolate, Warm Pumpkin Pie drink and Homemade Apple Cider

Store-bought hot chocolate mix can't compare.

Easy Homemade Hot Chocolate Mix Recipe

(4-ounce) bars 100% cacao baking chocolate

cocoa powder

sugar

cornstarch

salt

Place chocolate bars in freezer until completely frozen, about 10 minute. Remove from freezer, break into rough pieces, and place in food processor with cocoa powder, sugar, cornstarch, and salt. Process until completely powdered, about 1 minute. Transfer to airtight container and store in cool, dark place for up to three months.

To make hot chocolate, combine 1 to 2 tablespoons mixture (or more if desired) with 1 cup boiling milk. stir or whisk until combined. To thicken further, return to heat and simmer for 30 seconds until thick and smooth.

Homemade hot chocolate is infinitely better than boxed mix. And our recipe is extra decadent, thanks to the cup of actual chocolate (not just cocoa powder).

Best Hot Chocolate

c. whole milk

c. sugar

c. chocolate chips (or chopped chocolate)

Chocolate shavings,

Can. I like that you don't need to defrost it.

Do you buy whipped cream from the can or the tub?

No such thing as too much chocolate to chocolate lovers. I used skim milk and truvia, and dark chocolate chips and I'll say yes to this. Accidentally left out the vanilla, but it still tastes great.

Delish . Threw in some marshmallows . Topped w whipped cream and chocolate syrup.   Yummmm

Delcious! So chocolatey, it's perfect for the chocolate lover!

WAYYYYY too much chocolate. For 2 cups of milk you should use half a cup of chocolate chips max. The cocoa powder isn't really necessary either. I added 2 dashes of cinnamon and 1 dash of chile powder or cayenne pepper. I feel bad about giving this one star but nothing about this recipe offers anything unique or even correct on making hot chocolate.

https://streaming.hearstdigitalstudios.com/863a3478-ff9c-43d1-87d5-6181cb01d9fd/video_rover_16x9_1080p_hd_1544030578_72583.mp4

Homemade hot chocolate is infinitely better than boxed mix. And our recipe is extra decadent, thanks to the cup of actual chocolate (not just cocoa powder). For a perfect cup of cocoa every time, here's what to remember. 

Whole milk is preferable. 

When you're drinking hot cocoa, you're most likely trying to be festive and cozy, not healthy. Go all out with whole milk. Remember, fat = flavor. If you only have skim or low-fat, don't worry. This recipe will still totally work. 

Watch the milk! 

If you walk away as it's coming to a simmer on the stovetop, it will likely boil over. Trust us, this has happened to us too many times to count. 

Use your favorite kind of chocolate. 

We're partial to semi-sweet (60% cocoa) or bittersweet (70%). But if you like your cocoa a little bit sweeter and creamier, feel free to use milk chocolate. We usually use chocolate chips because they're always in our pantry. But if you want to splurge on a nice bar of chocolate, go for it. It'll be worth it!

This Perfect Hot Chocolate Is All You Need This Winter

Creamy, rich, and decadent slow cooker hot chocolate made in the crockpot!

Decadent Slow Cooker Hot Chocolate

(1440 milliliters) whole milk (1%

(480 milliliters) heavy cream

(100 grams) granulated sugar

(226 grams) semi-sweet chocolate, coarsely chopped

(21 grams) unsweetened natural or dutch-process cocoa powder

toppings: marshmallows, chocolate candies, candy canes, chocolate syrup, salted caramel, etc

Place all of the ingredients into a large slow cooker. (Here&#8217;s one I own and love!) Vigorously whisk to get the cocoa powder as mixed in as possible&#8211; you don&#8217;t want it all floating on the top. Keep whisking for a minute or 2 until it&#8217;s all combined.

Cook on low for 6 hours or on high for 4 hours. Make sure you whisk it every 45 minutes &#8211; 1 hour to make sure the chocolate isn&#8217;t burning on the bottom.

Serve warm with marshmallows or other optional toppings. Store leftovers in the refrigerator and warm up on the stove or in the microwave.

Hello, how much ingredients for a bigger batch. I have about 12 guests. Thanks!

If I could give this recipe a thousand stars, I would. Believe me when I say that I am a hot chocolate type of gal. I loved hot chocolate at Angelina’s in Paris and saad in London, but this my friends is the real deal. I made mine in the instant pot... followed the directions exactly and used the slow cook mode. This recipe single handedly destroyed my need to ever go out for hot chocolate. Thank you sally for making me a rockstar hot chocolate maker!!!

AMAZING!!! I've made this twice now. Once as written (crockpot) and yesterday (stovetop) with almond milk in place of the regular milk and canned coconut milk in place of the cream (one of my friends wanted dairy-free). I even made whipped cream with coconut milk! This hot chocolate is rich and creamy and so so good! Thanks, Sally!

https://content.jwplatform.com/videos/sq93lUrZ.mp4

Sinfully Sinless Tiramisu

chocolate powder

½ teaspoon rum extract

heavy whipping cream

mascarpone cheese (can sub cream cheese

ladyfingers cookies/biscuits

natural cocoa powder

Make the hot cocoa according to the instructions...

Make the hot cocoa according to the instructions above – using water instead of milk and using 1 ½ the amount of hot chocolate powder you would normally use to make a cup for drinking. Allow the hot cocoa to cool while you are preparing the rest of the recipe. Once it is lukewarm, add the vanilla and imitation rum extract. Due to the high cocoa to water ratio, whisk the cocoa mixture frequently to keep the cocoa suspended.

Set a medium saucepan over medium heat and...

Set a medium saucepan over medium heat and fill with about 1-2 inches water. Let it come to a simmer while you proceed with the recipe. In a medium bowl (an appropriate size to be placed on the pan that is heating), beat the egg yolks at low speed with a mixer (hand or electric) until just combined. Add the ½ cup sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down the bowl with a rubber spatula once or twice. Add ¼ cup cream to the yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape the bowl. Set the bowl with the yolks over the saucepan of water that has come to a simmer. Cook the egg yolk mixture, stirring constantly and scraping along the bottom and sides of the bowl with a heatproof rubber spatula, until the egg yolk mixture coats the back of a spoon, about 4 to 7 minutes. Remove the bowl from the heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.

Add the mascarpone cheese to the cooled mixture...

Add the mascarpone cheese to the cooled mixture and beat at medium speed until no lumps remain, about a minute. Transfer the mixture to a large bowl and set aside. In the now-empty bowl (no need to clean the bowl), beat the ½ cup heavy whipping cream at medium-high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the mascarpone mixture. Then gently fold in the remaining whipped cream until no white streaks remain. Set the mixture aside.

Give the hot cocoa mixture a good whisk...

Give the hot cocoa mixture a good whisk to combine. Pour it into a shallow baking dish like a pie plate. Dip 1 ladyfinger into the hot cocoa at a time, allowing it to soak up the hot cocoa for about 1-2 seconds per side. Transfer each ladyfinger immediately to an 8-inch square baking dish. Lay the cookies side-by-side to create one even layer. You may have to trim/break the soaked cookies to fit the pan. After finishing the first layer of ladyfinger cookies, spread half of the mascarpone cream mixture evenly over the ladyfingers, spreading to the edges of the pan. Using a small fine-mesh strainer, sprinkle 1/2 tablespoon of the natural cocoa powder over the mascarpone layer.

Repeat the soaking process with the ladyfingers, creating...

Repeat the soaking process with the ladyfingers, creating one more layer of ladyfinger cookies over the mascarpone/cocoa layer. Spread evenly with the remaining mascarpone mixture. Dust with the final 1/2 tablespoon of natural cocoa powder. Refrigerate for at least 4 hours to chill and set. This can be made up to 1 day in advance. Cut into squares and serve.

If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.

Spicy Aztec Hot Chocolate With Chili, Cinnamon, And Mezcal Recipe

dried ancho chile pod, split

chocolate chips

mezcal

cocoa chocolate

Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal Recipe

In medium saucepan, stir cocoa with sugar and salt. Stir in milk, 2 cinnamon sticks, ancho chile, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Simmer over low heat, whisking occasionally, until fragrant, about 10 minutes. Carefully drain and discard chile and cinnamon sticks

Return to pot and add mezcal. Heat through. Using a hand blender, a milk frother, or a whisk, beat chocolate until foamy, then divide into four glasses. Garnish with chile powder, cocoa nib (or chocolate shavings), and a cinnamon stick. Serve immediately

This is hands down the best hot chocolate you&#039;ll ever taste! It&#039;s unbelievably rich, velvety smooth, and perfect for warming up throughout the winter season.

milk (dairy or dairy-free (any type will work))

cacao powder

maple syrup (or honey)

chocolate chocolate

BEST Hot Chocolate

Heat

In a saucepan over medium heat, bring the milk, cacao powder, and maple syrup to a simmer. Stir until there&#039;s no clumps.

Add the finely chopped chocolate and whisk for about 3-5 minutes, or until the hot chocolate is smooth.

Pour

Pour the hot chocolate into mugs, and if you&#039;d like, top with whipped cream, coconut whipped cream or homemade marshmallows and a sprinkle of cacao powder.

Are you ready for the best hot chocolate you'll ever taste? This recipe is sumptuously rich, velvety smooth, and perfect for warming up throughout the winter season.

Unlike its close cousin hot cocoa, which is made from only cocoa powder, chocolate is an essential ingredient for hot chocolate. I prefer a semi-sweet or dark chocolate which has a distinctly rich flavor that tastes amazing when whisked with milk. And speaking of milk, you can make this dairy or dairy-free! So choose your favorite milk - they all work great. 

For extra tips on how to make hot chocolate and delicious variations, make sure to check out the full recipe post below. Enjoy! 

🖨  Printable Hot Chocolate recipe: https://downshiftology.com/recipes/best-hot-chocolate/

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► TIMESTAMPS:
00:00 Intro
00:33 Finely chop chocolate
01:11 Different types of milk
01:24 Add milk to saucepan
01:34 Add cacao powder and maple syrup to saucepan
02:27 Add finely chopped chocolate to saucepan and whisk
02:50 Make whipped cream
03:20 Pour hot chocolate into mug and top with whipped cream
03:48 Taste test

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#hotchocolate #hotchocolaterecipe #chocolate

BEST HOT CHOCOLATE | the ONLY recipe you need

A mug full of creamy deliciously Hot Chocolate, made with real chocolate and milk, the ultimate Comfort Food.

Thick Italian Hot Chocolate

cocoa unsweetened

+ 1 tablespoon milk ((2% or whole milk/divided))

corn starch

In a small bowl whisk until smooth, 1/4 cup milk and cornstarch set aside.

Sift the cocoa into a medium bowl then add the sugar and whisk together,  set aside.

In a small/medium pot heat 3/4 cups + 1 tablespoon milk until boiling reduce heat to low, start whisking and add the milk/cornstarch mixture then add the cocoa mixture slowly while continually whisking until smooth add the chopped chocolate and whisk for approximately 3 minutes. Serve immediately. Enjoy!

Fill hollow chocolate spheres with either hot cocoa mix or chocolate ganache and lots of mini marshmallows. Then pop them into a mug of hot milk and stir to create delicious hot chocolate.

Hot Chocolate Bombs Recipe

hot cocoa mix or chocolate ganache

optional, sprinkles, colored sugar, edible glitter, or other toppings

If using a polycarbonate half-sphere mold, a single cavity silicone mold, or a plastic ornament mold, fill the mold with chocolate.

Tap the mold a few times to allow air bubbles to come to the surface and pop.

Invert the mold over a bowl of chocolate and tap the side of the mold allowing the excess chocolate to drain out of the cavities.

Scrape off the excess chocolate using a metal spatula or bench scraper to clean the edges of the chocolate.

If the chocolate is thick you can leave the molds upright to chill. If the chocolate is thin it&#039;s best to turn the mold upside down and set it on a parchment paper-lined baking sheet.

If using pure chocolate and your room is cool you can allow your chocolate to air dry or you can chill it in the refrigerator until hardened, 5-10 minutes. If using compound chocolate (candy melts) place the mold in the freezer for 3-5 minutes until the chocolate hardens.

If using a silicone mold with multiple cavities, fill about 1/3rd of a cavity with chocolate, and use a brush to paint the chocolate up the sides of the mold. Chill and if needed add a second coat of chocolate around the top edge.

Make a total of 12 chocolate half-spheres and reserve the remaining chocolate for drizzling.

Fill 6 of the chocolate half-spheres with 2-4 tablespoons of hot cocoa mix or chocolate ganache.

Sprinkle mini marshmallows over top.

Heat a skillet over low heat for 20-30 seconds.

Melt the top edge of one of the empty chocolates and place it over top of a filled chocolate. Press gently to seal the two pieces together.

Drizzle chocolate over top of your hot chocolate bombs and decorate with sprinkles or other fun toppings.

This Mexican Hot Chocolate is creamy, foamy, chocolaty, and just a tiny bit spicy! Perfect for warming up on cold winter days.

c. milk

Mexican chocolate (or bittersweet chocolate, finely chopped)

Tbsp. sugar (or to taste-- if you need it sweeter)

cayenne (or

Whipped cream

In small saucepan over medium heat, whisk together milk, chocolate, sugar, vanilla, cinnamon, and cayenne. Bring to a simmer.

Simmer 2-3 minutes until thickened, stirring often.

Whisk vigorously before serving to make a foamy top layer.

Serve immediately. (Serves 2)

Quick and easy recipe for raw vegan hot chocolate. Made using raw cacao and sweetened just with fruit. This drink is milk free and gets a creamy taste from raw cashews

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The Ultimate Homemade Hot Chocolate

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Crock-Pot Thick & Creamy Hot Ch...