The following hot chocolate recipes can be made the old fashioned way, using a pan and a stovetop. Or, you may wish to purchase a hot chocolate maker to speed things up.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

However you decide to make it, you’ll definitely enjoy the aroma and flavors of a delicious hot chocolate drink tickling your taste buds, and warming your tummy during the long winter days and nights.

Creamy Hot Chocolate

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups hot water
Marshmallows (optional)

Directions

In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla, and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows. Store covered in refrigerator. *Will last up to 5 days.

Makes 8 servings.

Easy Mexican Hot Chocolate

3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
1/2 teaspoon ground cinnamon
1 pinch chili powder
1/4 cup milk
3/4 cup boiling water

Directions

In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

Makes 2 servings.

Spicy White Hot Chocolate

3 1/4 cups 2% fat milk
6 oz. white chocolate, chopped
1 egg, beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

Directions

Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth.

Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes.

Gradually whisk in remaining milk, and heat until hot, but not simmering. (You don’t want a skin to form on top of the milk). Chocolate will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at your desired temperature.

Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

Makes 4 servings.

Zingy Mocha Hot Chocolate

1/2 cup semisweet chocolate chips
1/2 cup milk
1/4 teaspoon ground cinnamon
1 dash hot chili powder
1 teaspoon instant coffee granules
1/2 cup cold milk
Marshmallows and chocolate sprinkles (optional)

Directions

Combine the chocolate chips and milk in a glass or plastic dish, microwave on high, stirring every 20 – 30 seconds, until melted and smooth. Mix in the coffee, cinnamon, and hot chili powder until the instant coffee has dissolved. Stir in the cold milk.

Strain into 2 mugs. Thin with additional milk, if desired. Garnish with marshmallows and chocolate sprinkles.

Makes 2 servings.

Peanut Buttercup Hot Chocolate

1 (1 oz.) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter

Directions

In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons of peanut butter. Enjoy.

Makes 1 serving.

Russian Hot Chocolate

1 oz. vanilla flavored vodka
3/4 oz. amaretto liqueur
1 tablespoon instant hot chocolate mix
4 oz. hot milk

Directions

In a coffee mug, pour in the vanilla vodka, amaretto, and add the hot chocolate mix. Pour in the hot milk and stir to blend well.

Makes 1 serving.

Hot Chocolate Mix Recipe

11 cups dry milk powder
1 (8 oz.) container powdered non-dairy creamer
2 1/2 cups confectioners’ sugar
1 (16 oz) container instant chocolate drink mix

Directions

Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving

To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon, If desired.

Make 80 servings.

About The Author

© Donna Monday

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