It’s an age-old combination, Christmas and hot chocolate. Fight off the frost with these warm mugs of rich, sweet cocoa.
Vegan Mexican Hot Chocolate
Traditional Mexican hot chocolate normally features a variety of festive spices layered with the chocolate to create the rich and warming drink with a kick.
- 3¼ cup of soy or almond milk
- ⅔ cup of dark chocolate chips
- 1½ teaspoons of ground cinnamon
- ⅛ teaspoon of chili powder
- 1 teaspoon of vanilla extract
- Pinch of cayenne pepper
- Vegan marshmallows for topping, optional
- Pour milk into a medium-sized saucepan and bring up to medium heat.
- Once milk is steaming warm, add in the chocolate chips, ground cinnamon, chili powder, vanilla extract, and cayenne pepper. Stir to combine ingredients.
- Pour hot chocolate into your favourite mug and top with marshmallows if you have them on-hand. Enjoy!
Kahlua Hot Chocolate
- 2 cups milk
- 2 tablespoons sugar
- 1 ½ tablespoons Dutch-processed unsweetened cocoa powder
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- 1-ounce Kahlúa coffee liqueur
- Mini marshmallows, for serving
- Salted caramel, for serving
- Chocolate syrup, for serving
- In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon, and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
- Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.
Peppermint White Chocolate
Not many flavourings say Christmas like peppermint does. Whether it be after eights, candy canes or peppermints, this festive version of a white-hot chocolate is bound to get you in the Christmas Spirit.
- 4 cups of milk of your choice
- 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (or more/less to taste)
- optional toppings: whipped cream, crushed peppermints, marshmallows
- Stir the milk and chopped white chocolate together in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the chocolate is melted. (Do not let it come to a boil or let the chocolate burn on the bottom.) Remove from heat and stir in vanilla and peppermint extract.
- Serve warm, with optional toppings if desired.
Red Velvet Hot Chocolate
Want to get really creative with your hot chocolate this year? Try this crowd pleasing amalgamation of the classic winter warming drink and red dessert for a unique twist.
- 2 ounces cream cheese (optional)
- 2 cups milk
- 1 cup cream
- 2 tablespoons brown sugar
- 8 ounces coarsely chopped white chocolate
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 4 to 6 drops red food colouring
For the Cream Cheese Whipped Cream:
- 2 ounces cream cheese, at room temperature
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup heavy cream, chilled
Make the Hot Cocoa
- If you are using the cream cheese, combine it with a cup of milk in a blender and blend until smooth. (If you have a stick blender, you can just combine them in a medium saucepan and blend until no lumps of cream cheese remain.)
- Add the remaining hot chocolate ingredients, except for the food colouring, and combine everything in a medium saucepan over medium heat. Warm up the drink, whisking occasionally, until the white chocolate melts, the cocoa powder blends into the liquid, and the drink is creamy and smooth.
- Add a few drops of red food colouring and whisk them in. Continue to add colouring until you get a deep, rich red that you like.
Make the Cream Cheese Whipped Cream
- Combine the cream cheese, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment (a hand mixer with a whisk attachment can also be used).
- Whip the cream cheese on medium speed until it is smooth and free of lumps. With the mixer running, slowly stream in the cream and continue to whip until the cream cheese forms firm peaks. (The cream cheese stabilizes and thickens the whipped cream, so it’s great for scooping and piping on your hot chocolate.)
- Add a scoop to your hot chocolate mug and top with a few red sprinkles, if desired.
French Hot Chocolate
French hot chocolate is a creamy and decadent version of the classic. This deep, dark twist on a traditional cocoa was created for the chocolate fanatic. We recommend you use a high-quality dark chocolate bar for the best authentic taste.
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons powdered sugar
- 1/2 teaspoon espresso powder optional, but delicious for intensifying chocolate flavour
- 8 ounces bittersweet chocolate at least 70%, chopped*
- Giant bowl of whipped cream for serving
- In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around the edges. Do not allow the mixture to boil.
- Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.
For more festive goodies and Inspiring news see here.