National Hot Chocolate Day is celebrated on Tuesday, January 31st. He’s a look at four recipes for your enjoyment — all of which we put to the test ourselves!
Milagro Hot Chocolate
Created by National Brand Ambassador Jaime Salas
1.5 Parts Milagro Anejo
Abuelita chocolate tablets or your favorite hot chocolate powder
3 parts heavy cream
1 pinch grated chili chocolate bar
Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili chocolate shavings. If you don’t want o use the hot chocolate powder, then melt the chili chocolate bar instead…just save one square to shave for the garnish.
Red Wine Hot Chocolate
2/3 cup semisweet dark chocolate chips
2/3 cup red blend wine
1 cup heavy cream
2 Tbsp. sugar
1 pinch of salt
½ tsp. vanilla extract
Combine the chocolate chips, wine, milk, heavy cream, and sugar in a small saucepan over medium-low heat. Stir constantly until chocolate chips are melted. Don’t rush it or it can burn. Remove from heat, then stir in the vanilla and salt. Pour into mugs and serve. This makes four mugs.
Red Wine Hot Chocolate has been an internet craze all winter, with numerous recipes online. We picked through the best of the ingredients to create a silky treat.
Coconut Cardamom Bourbon Hot Chocolate
Courtesy Autumn Giles
2 cups coconut milk (the kind from the carton, not the can)
1/2 tsp. ground cardamom, plus more for garnish
1/4 cup chocolate chips
4 Tbsp. bourbon
In a small saucepan, heat the coconut milk and cardamom over medium heat, stirring frequently.
When it starts to bubble, remove from heat, stir in the chocolate chips, and let sit for about 3 minutes.
After 3 minutes, add the bourbon and use a immersion blender to blend the mixture until frothy, about 30 seconds. Pour into two small mugs and top with coconut whipped cream (see below) and garnish with additional cardamom.
To Make Coconut Whipped Cream
1—14 oz. can unsweetened coconut milk (it’s recommended not to use the lite kind). You may be able to find canned coconut cream in the international section of some grocery stores.
2 Tbsp. white sugar, or to taste
1 tsp. real vanilla extract
Refrigerate can of coconut milk for 8 hours or overnight. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Orange Hot Chocolate for Four
1/4 cup cocoa powder
1 Tbsp. granulated sugar
1 pinch kosher salt
3 cups whole milk
4 oz. milk chocolate chips
4 oz. bittersweet chocolate chips
3 oz. Grand Marnier or Cointreau
4 oz. pisco or rum
four 2-inch segments orange peel
candied orange peel
In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Add Grand Marnier and pisco or rum. Divide into four serving cups. Rub rim of each cup with orange zest and then drop them into the mug. They will release the orange oils with each sip. Top with whipped cream and candied orange peel, and serve.
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