Ultimate Hot Cocoas

Today was actually cool here and rainy and dark and it got me in a hot cocoa mix. I'm a super snob about the right hot cocoa. Those powdered mixes in the store totally suck, with the exception of Swiss Miss Dark Chocolate Sensation which is pretty amazing. I go to the import shop and try different hot cocoas, but they are way too wimpy. They're watery, bland, flat. I like dark, super rich, robust, and with seasonings. My favorite is the Mexican Hot Cocoa recipe below using the Dark Chocolate Sensations for the cocoa mix. I also really enjoy making hot cocoa with egg nog instead of milk, but I only have a cup of that every December because it's very rich, even with the light egg nog and if you do the white chocolate chai recipe with egg nog--it's off the charts! I'm a Chai spice freak and mix my own combination and add it to tea, coffee and hot cocoa. Have fun with your cocoas. Tis the season to curl up and imbibe.

Drew's Triple Rush Hot Chocolate
(2 servings)
1/2 cup semisweet chocolate chips
1/2 cup milk
1/4 teaspoon ground cinnamon
1 dash hot chili powder
1 teaspoon instant coffee granules
1/2 cup cold milk

Combine the chocolate chips and milk in a glass or plastic dish, and microwave on high, stirring every 20 to 30 seconds, until melted and smooth. Mix in the coffee, cinnamon, and hot chili powder until the instant coffee has dissolved. Stir in the cold milk. Strain into 2 mugs. Thin with additional milk, if desired.

Belgian Hot Chocolate
(4-6 servings)

1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon

Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.

White Chocolate Chai
(2 servings)

2 tablespoons good quality white chocolate chips or grated white chocolate
1 cup milk or soy milk
1 cup water
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 whole clove
1 whole black peppercorn

Take two mugs, and place one tablespoon of white chocolate into each. Set aside. Place milk and water into a small saucepan. Whisk in the spices. Place over medium heat, and allow to slowly come to a boil, whisking occasionally. As soon as the mixture begins to boil, reduce the heat to low, and remove the clove and peppercorn. Whisk vigorously to distribute the spices and create a foam on top. Remove from the heat. Pour half of the milk mixture into each of the mugs. Stir to melt the white chocolate. Spoon some of the foam onto the top of each and serve. Enjoy!

Martha Stewart's Dark Chocolate Hot Cocoa
(2 servings)

2 cups whole milk
1 cup heavy cream
5 ounces bittersweet chocolate, chopped (about 1 cup)
2 tablespoons light-brown sugar
1/4 teaspoon freshly grated nutmeg

Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved. Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.

Mexican Hot Cocoa
(2 servings)

3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
1/2 teaspoon ground cinnamon
1 pinch chili powder
1/4 cup milk

In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.