It’s time! Oh you bet it’s time! Hot chocolate season is upon us, and we have scoured the web for the best, easiest, and tastiest recipes from around the world. From simple to challenging (but totally worth it), ancient to modern, there is bound to be at least one recipe here that is sure to become a favourite.
5½ cups of milk
1/3 cup heavy whipping cream (no, you can’t use the spray stuff in a can)
4 tsp crushed peppermint candy canes
350g white baking chocolate
¾ tsp peppermint extract
1 Heat the milk in a heavy saucepan until bubbles form around the edge of the pan. Do not boil the milk.
2 Meanwhile, in a small bowl, whip the cream and fold in 1 tsp of the crushed candy canes.
3 Whisk the chocolate into the milk until smooth. Remove saucepan from heat.
4 Add peppermint extract and stir.
5 Pour into mugs and top with whipped cream.
6 Sprinkle remaining candy cane mix onto the cream and serve.
2 cups whole milk
130g of the best dark chocolate you can afford
sugar to taste
1 Break the chocolate into blocks.
2 Gently warm the milk in a saucepan. Do not let it boil.
3 When it gets hot enough, take the saucepan off the stove and whisk in the chocolate.
4 Return the chocolate to the stove to let it heat up again.
5 Stir the mixture until it just begins to boil.
6 Remove from the heat and pour into a mug. Add sugar if needed and serve.
2 cups milk
¾ cup of dark chocolate chopped into smaller pieces
1 tsp honey
2 tsp brown sugar
¼ tsp vanilla extract
1 cinnamon stick
1 Using a a double boiler or thick-bottomed saucepan, bring the milk to boil.
2 Add the chocolate and stir to melt.
3 Once chocolate is melted, add honey and cinnamon.
4 Turn down the heat, and stir constantly until the mixture thickens.
5 When it starts to boil, turn off the heat.
6 Remove cinnamon stick, pour into mugs and serve.
1 cup whole milk
1 cup heavy whipping cream
4 tbsp granulated sugar
1½ tsp cornstarch
128g dark chocolate, finely chopped
This is only for those with cooking experience.
1 In a heavy-bottomed saucepan, whisk ¾ of 2 cups of milk with cream and sugar. Heat on medium, whisking occasionally until bubbles form.
2 Put the cornflour into a cup, and add the remaining cold milk. Stir until well mixed.
3 As soon as the heated mixture bubbles, add the cornstarch mix and whisk for about a minute.
4 Reduce heat to medium low, then add chocolate and whisk until completely smooth.
5 Remove from the heat and pour into two mugs.
6 Decorate with cream and chocolate curls.
½ cup of dark chocolate, chopped
2 cups milk
1 tsp cinnamon
1 tsp vanilla
pinch of salt
1 red chilli pepper, split in half, seeds removed
1-4 tbsp coconut sugar, to taste
1 Warm up a little of the milk and melt the chocolate into it over a medium heat.
2 Once the mixture is smooth, slowly add the rest of the milk, whisking as you go to avoid lumps.
3 Whisk in the cinnamon, vanilla, and salt.
4 Add the chilli and heat the mixture until it is about to boil. Remove from the heat.
5 Allow the mixture to rest for 10 minutes, then remove the chilli.
6 Return to a low heat, whisk in the sugar to taste. Pour into mugs and serve.
Note: The spice level of your drink depends on the type of chilli you use, and the length of time you leave it to sit in the mixture.