Updated: Feb 18
The best hot chocolate recipes are definitely not the simple ones, using everything to my disposal I'm taking every available chance to find the best hot chocolate recipe. If you would like a "Hot Chocolate Making Kit" added to your SLAY box this Christmas just ask your personal slay consultant.
Caribbean rum chocolate
Method Prep:10min › Ready in:10min
Make the whipped cream in advance. Chill the bowl in which you are going to whip the crème fraiche. Add the crème fraiche, milk and sugar. Beat with an electric hand-held beater, until stiff. Chill until you are ready to serve the chocolate.Finely chop the chocolate and place in a saucepan with the salt and ¼ cup (2 fl oz/50 ml) water. Melt over a low heat, stirring constantly and taking great care that it does not burn.When the chocolate is smooth, stir in the milk and then the sugar. Bring to a boil, then simmer for 5 minutes. Be careful because the chocolate bubbles up and thickens rapidly. Stir in the rum and coffee and boil for 2 minutes longer.When ready to serve add a spoonful of the whipped crème fraiche to each portion of hot chocolate and grate chocolate sprinkles on top to garnish.
Method Prep:10min › Ready in:10min
Combine milk, chocolate, vanilla, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until mixture is hot and chocolate is melted and smooth (do not let boil), 6 to 8 minutes.Add a few drops of food colouring to frosting and stir twice to create a swirl pattern; carefully transfer to a piping bag. Pipe on top of hot chocolate in mugs.
Method Prep:10min › Ready in:15min
Make sure the orange is washed well, then use a vegetable peeler to remove the rind from the orange. Combine the orange rind with the milk and cream in a medium saucepan over medium heat.
Bring the milk mixture to a simmer, and once it’s simmering, remove it from the heat and cover the pan with a lid. Let the mixture sit for at least 30 minutes, and up to 60 minutes—the longer it sits, the more flavorful it becomes.
Use a slotted spoon to remove the pieces of orange rind, and add the chopped chocolate and pinch of salt to the saucepan. Place the pan back over medium heat, and whisk often as the mixture heats up. Continue to whisk and cook the hot chocolate until the chocolate is melted and everything is smooth and homogeneous.
Serve the hot chocolate in small cups, topped with the garnishes of your choice. Whipped cream and chocolate curls are my favourite way to enjoy it!
Method Prep:10min › Ready in:20min
To infuse this warm drink with gingerbread flavor I start with boiling water, sugar, fresh ginger, a few cloves and allspice. When it reaches boiling point, I reduce the heat. All I want is to infuse the syrup/water with those spices. This will take about 7-10 minutes. If you are not sure, just taste it. You are after nice Christmas-y flavor.
Meanwhile: Whip the cream with powdered sugar. You can use a piping bag with star tip or just a spoon. When I am making this gingerbread hot chocolate for myself, I only scoop the whipped cream directly into the chocolate. However, if I was making this for guests, I would definitely go the extra mile and use a piping bag!
When your syrup is infused with the spices, add milk and cocoa powder. Use a whisk to dissolve the cocoa. Let it cook for a few more minutes (or until the milk is hot) before turning off the heat completely.
We hope you enjoy these amazing treats this winter! I know the team have enjoyed making them and trying them....