3 Festive Hot Cocoa Recipes

3+Festive+Hot+Cocoa+Recipes

Abbey Yianakopulos


One of the best parts of the holidays are curling by the fire with a warm cup of cocoa. But, sometimes you get tired of the same old recipes, so here are 3 new and delicious recipes to try out!
1. Creamy Hot Cocoa

Prep-2 minutes
Cook-5 minutes

Ingredients
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Directions
Combine the cocoa, sugar, and pinch of salt in a saucepan. Blend in boiling water. Bring mixture to an easy boil, while stirring. Simmer and continue stirring for about 2 minutes. Watch that it doesn’t burn. Stir in 3 1/2 cups of milk, and heat until very hot, without boiling! Remove from heat, and add vanilla. Divide between 4 mugs. Add cream to the mugs of cocoa to cool it to a drinking temperature,

http://allrecipes.com/recipe/20211/creamy-hot-cocoa/

2. Peppermint Hot Chocolate

Prep-10 minutes
Cook-5 minutes

Ingredients
1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

Directions
In a saucepan, combine cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture begins to steam, add the chopped chocolate and stir until melted. Stir in peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

http://www.foodnetwork.com/recipes/peppermint-hot-chocolate-recipe.html

3. White Hot Chocolate with Marshmallow Stirrers

Prep 10 minutes
Inactive 25 minutes
Cook 5 minutes

Ingredients
Marshmallow Stirrers:
1 cup semisweet chocolate chips, such as Ghirardelli (about 6 ounces)
8 marshmallows
Hot Chocolate:
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

Directions
Stirrers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl over a pan of 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, (approximately 20 minutes).

Hot chocolate: Whisk together the almond milk, cinnamon and nutmeg in a 5-quart saucepan. Bring to just below boiling 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, (approximately 2 minutes). Keep warm over low heat until ready to serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-hot-chocolate-with-marshmallow-stirrers-recipe.html