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Weekend Today
updated 12/22/2005 11:53:36 AM ET 2005-12-22T16:53:36

Recipe: White Hot Chocolate

Ingredients
  • 2 Cups Milk
  • 1 Cups Coconut Milk
  • 1/4 stalk Lemongrass
  • 1/2 teaspoon Vanilla extract
  • 4 Cardamom Pods
  • Pinch of Nutmeg
  • Pinch of Salt
  • 8 oz. White Chocolate
Preparation

Put everything into a saucepan except the chocolate and let it come to a simmer.
Drop the chopped chocolate into the pan.
Let all the ingredients steep for 15 minutes.
Stir the mixture well and strain.
Now you are ready to serve, and if you'd like, serve it with marshmallows!

Serving

If you want to make it a day ahead you can. Cool it down completely and refrigerate. When ready to serve, heat it up gently in a saucepan on low heat or else it may burn. Or if you want you can even reheat it in the microwave.

Serving Size

Serves 4

Recipe: Spiced Dark Hot Chocolate

Ingredients
  • 2 1/2 oz. unsweetened chocolate
  • 4 oz. chocolate (semi-sweet)
  • 1 1/4 cup Dark Brown Sugar
  • 1 1/4 cup + 2T Sugar
  • 750 ml Milk
  • 575 ml Heavy Cream
  • 1 1/4 tsp Vanilla extract
  • 1/2 oz. Dried Ancho Chili
  • 3 Cinnamon Sticks
  • Pinch of Salt
Preparation

In a saucepan bring to a boil everything except the chocolate. Let it sit and steep for 15 minutes.
Bring it up to a simmer once more and off the heat place the chocolate into the pot. Let it sit for 5 minutes to allow it to melt.
Stir it all together well. Strain it all through a fine sieve and ready to serve.

Serving

If you want to make it a day ahead you can. Cool it down completely and refrigerate. When ready to serve, heat it up gently in a saucepan on low heat or else it may burn. Or if you want you can even reheat it in the microwave.

Serving Size

Serves 4

Recipe: Milk Chocolate Pistachio Hot Chocolate

Ingredients
  • 2 oz. Milk Chocolate
  • 5 oz. Dark Chocolate (Extra Bitter)
  • 1 1/2 cups Dark Toasted Pistachios
  • 1/4 cup Light Brown Sugar
  • 1/8 cup Sugar
  • 750 ml Milk
  • 575 ml Heavy Cream
  • 1 tsp Vanilla Extract
  • pinch of Salt
Preparation

On a Baking sheet put the pistachios into a 350°F oven and toast for about 5-10 minutes or until brown in color. You want them to be toasted on the darker side or else you will not get the flavor you want.
Place the pistachios warm into a saucepan with all the ingredients except the chocolate. Bring to a simmer. Let steep for 15 minutes. If you have a handheld Bur mixer, mix the liquid so that you pulverize the pistachios well. If not, cool the mixture down and then put it into a blender and blend so that all the flavor of the pistachios comes out into the milk.
Place it all back into the pot and bring it back up to a simmer. Add the chocolates and let it sit for 5 minutes to allow the chocolate to melt. Whisk it all well and then strain through a fine sieve.

Serving

Serve hot.

If you want to make it a day ahead you can. Cool it down completely and refrigerate. When ready to serve, heat it up gently in a saucepan on low heat or else it may burn. Or if you want you can even reheat it in the microwave.

Serving Size

Serves 4

Recipe: White Peanut Butter Hot Chocolate

Ingredients
  • 2 1/2 Cups Milk
  • 1 Cup Heavy Cream
  • 1/4 cup Peanut Butter (Preferably Skippy Brand)
  • 8 oz. White Chocolate (Such as: Nestle, Lindt, Valhrona)
  • Pinch of Salt
Preparation

In a saucepan bring to a boil the milk, cream, salt.
Have the chocolate chopped finely and placed into a bowl.
Add the chocolate to the pan. Let it sit for 5 minutes before stirring to allow the chocolate to melt. Whisk the chocolate well and add the peanut butter.

Serving

Serve hot.

If you want to make it a day ahead you can. Cool it down completely and refrigerate. When ready to serve, heat it up gently in a saucepan on low heat or else it may burn. Or if you want you can even reheat it in the microwave.

Serving Size

Serves 4

Recipe: Caramelized Hot Chocolate

Ingredients
  • 5 oz. Semi Sweet Chocolate (56%)
  • 3 oz. Unsweetened Chocolate
  • 3 Cups Sugar
  • 3 1/4 Cups Milk
  • 2 Cups Cream
  • 1 teaspoon Vanilla extract
Preparation

In a saucepan bring to a simmer the milk, cream and vanilla. Set aside.
In a larger pan, place 2 cups of sugar. Add 2 Tablespoons of water to it and stir it so that all the sugar is wet. Place it on medium heat. Cover the pan, and let it dissolve completely. Once it has dissolved, take the cover off.
Let the sugar caramelize to a dark amber color. Once it has caramelized, turn off the heat. Slowly add the warm milk mixture. Be careful to not pour too fast otherwise it may bubble too much and could boil over.
Once all has dissolved add the rest of the sugar and place it back onto the heat. Stir it until all the sugar has dissolved. While sugar is dissolving, chop all the chocolate.
Once the milk is hot and the sugar is dissolved add the chocolate and turn off the heat. Let it sit for 5 minutes to allow melting. Stir well and serve hot.

Serving

If you want to make it a day ahead you can. Cool it down completely and refrigerate. When ready to serve, heat it up gently in a saucepan on low heat or else it may burn. Or if you want you can even reheat it in the microwave.

Serving Size

Serves 4

Recipe: Mocha Milk Hot Chocolate

Ingredients
  • 5 oz. Milk Chocolate
  • 2 oz. Unsweetened Chocolate
  • 1/2 Cup Sugar
  • 1 Tablespoon Instant Expresso (or 2T instant Coffee)
  • 3 Cups Milk
  • 2 Cups Cream
  • Pinch of Salt
Preparation

In a saucepan bring to a boil the milk, cream, salt, and sugar.
Add the espresso and the chopped chocolates.
Allow the chocolate to sit for 5 minutes before stirring.
Stir well and serve hot.

Serving

If you want to make it a day ahead you can. Cool it down completely and refrigerate. When ready to serve, heat it up gently in a saucepan on low heat or else it may burn. Or if you want you can even reheat it in the microwave.

Serving Size

Serves 4

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