There’s something about cold weather that makes me want to snuggle with my softest throw blanket and make Yummy Hot Chocolate Recipes to Warm Your Soul!

However, I have a problem. I just can’t seem to establish which hot chocolate recipe is my favorite. Therefore, I’ve decided to share several hot chocolate recipes that are high up on my list of favorites. 

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Now let’s look at Yummy Hot Chocolate Recipes to Warm Your Soul!

TIPS:

• Any hot chocolate recipe will be better if you use premium chocolate.
• Heat milk/cream to just below a simmer (approximately 180 – 190 degrees), stirring often to prevent the milk/cream from scorching.
• Do not add the chocolate until the milk is hot, then whisk the chocolate into the milk until it is totally dissolved and incorporated.
• Add flavoring extracts and/or alcohol after the hot chocolate has been removed from the heat. This will prevent the extract from “cooking out” and preserves the flavor.
• Turn any hot chocolate recipe into a boozy one by adding alcohol that is complementary to that particular recipe. Examples of flavored liqueur: Kahlua, crème de menthe, coconut, amaretto, chocolate, orange, raspberry, and more.

Be sure to let me know which hot chocolate recipes are your favorite! 

Basic 

8 cups whole milk
1 (14 ounces) can sweeten condensed milk
6 teaspoons unsweetened baking cocoa
1 1/2 teaspoon pure vanilla extract. Garnish options: whipped cream, marshmallows, a sprinkle of cocoa powder, or peppermint candies.

Heat milk and sweetened condensed milk in a large saucepan over medium heat to just below the simmering point. Add cocoa, and whisk until thoroughly incorporated. Remove from heat, and add vanilla. Pour into serving mugs. Garnish. Serve.

Peppermint White Hot Chocolate

1 cup heavy cream
2 cups whole milk
8 ounces white chocolate chips
2 cups half-and-half
1/4 teaspoon peppermint extract. Whipped topping
Peppermint candies

Heat heavy cream and milk in a medium saucepan over medium heat to just below the simmering point. Stir to keep from scalding. Add white chocolate, whisk until melted and well incorporated. Whisk in half-and-half, heat to just below the simmering point. Remove from heat, stir in peppermint extract. Pour into serving mugs. Garnish with whipped topping, crushed peppermint candies, and a candy cane. Serve.

Slow-Cooker Mocha 

4 cups whole milk
2 cups heavy cream
1 (14 ounces) can sweeten condensed milk
2 cup semisweet chocolate chips
1/4 cup instant expresso powder1 teaspoon pure vanilla extract
Pinch of sea salt (optional)
Whipped topping
Cocoa powder

Add all of the ingredients to a slow cooker. Cover, cook on low for 2 hours. Stir occasionally until chocolate chips are melted, then turn to a warm setting. Pour into serving mugs. Garnish with whipped topping and sprinkle with cocoa powder. Serve immediately.

NOTE: Espresso powder is dark roasted, concentrated, finely ground instant coffee that dissolves quickly in liquid. Espresso powder is mainly used for baking and adds a rich flavor to your recipes. The more you add, the stronger the coffee flavor.

S’mores 

2 cups whole milk
2 cups heavy cream
8 ounces semisweet chocolate chips
6 ounces sweetened condensed milk
Pinch of salt
Honey (for making the rims of the mugs sticky to hold graham cracker crumbs)
Graham crackers, crushed (for lining the rim of the mugs)
Chocolate Syrup
Large marshmallows

In a large saucepan, heat milk and heavy cream over medium heat just below the simmering point. Stir occasionally to keep from scalding. Add chocolate chips and salt, whisk until melted. Stir in condensed milk, heat just below the simmering point. Remove from heat.

Place graham crackers into a zip-lock baggie. Crush with a rolling pin until crumbs form. Pour crumbs onto a small plate. Pour a small amount of honey onto a small dessert plate. Turn mug upside-down and dip the rim in honey. Dip into graham cracker crumbs until the rims of the mug are covered with crumbs. Pour a small amount of honey onto a small dessert plate. Turn mug upside-down and dip the rim in honey. Dip into graham cracker crumbs until the rims of the mug are covered with crumbs.

Pumpkin Spice 

1 cup heavy cream
2 cups whole milk
1/2 cup pumpkin puree
1 cup milk chocolate chips
1/2 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
(Optional) Amaretto extract or liqueur, to taste
Cinnamon & Nutmeg Whipped Topping (see below)

In a large saucepan, heat heavy cream and milk over medium heat just below the simmering point. Stir occasionally to keep from scalding. Add chocolate chips to milk, whisk until melted. Stir in pumpkin puree and pumpkin pie spice, heat thoroughly. Remove from heat, add vanilla. (Optional: add pumpkin pie liqueur, to taste). Pour into serving cups. Garnish with Cinnamon Whipped Topping. Serve.

Cinnamon & Nutmeg Whipped Topping:
3/4 heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon pure vanilla extract
Combine all ingredients, beat until stiff peaks form.

Boozy Double Chocolate 

3 cups whole milk
2 cups half-and-half
8 ounces bittersweet chocolate chips
8 ounces milk chocolate chips
1 teaspoon vanilla extract
Amaretto extract or liqueur, to taste (omit liqueur for a non-alcoholic version)
Milk chocolate and/or white chocolate bar

 

 

Hazelnut

4 cups whole milk
1 cup heavy cream
8 ounces semisweet chocolate chips
1 tablespoon brown sugar
4 tablespoons chocolate hazelnut spread1/2 teaspoon cinnamon
Pinch of salt
1/4 teaspoon hazelnut extract – (omit if adding hazelnut liqueur)
(Optional) 1/4 cup hazelnut liqueur, or to taste

In a large saucepan, heat milk and heavy cream over medium heat just below the simmering point. Stir occasionally to keep from scalding. Add chocolate chips, brown sugar, hazelnut spread, cinnamon, and salt to milk mixture, whisk until melted. Remove from heat, add hazelnut extract OR hazelnut liqueur. Pour into serving cups. Serve. Garnish with whipped cream or marshmallow as desired.

Gingerbread 

1/3 cup brown sugar
1/3 cup cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of salt
4 cups whole milk
1 tablespoon molasses
1 teaspoon pure vanilla extract
Garnish with a sprinkle of cocoa powder
Optional toppings: whipped topping or marshmallows

In a small mixing bowl, combine brown sugar, cocoa, cinnamon, ginger, allspice, nutmeg, cloves, and salt. Pour milk into a medium-size saucepan. Cook over medium heat until just below the simmering point. Stir occasionally to keep milk from scalding. Add molasses, whisk until thoroughly incorporated. Slowly whisk in spices, heat to just below a simmer. Remove from heat, add vanilla. Pour into serving cups. Garnish with a sprinkle of cocoa powder, whipped topping, or marshmallows.

Red Velvet 

4 cups whole milk
6 ounces white chocolate chips
6 ounces semisweet chocolate chips
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
Garnish with miniature marshmallows or whipped topping

Heat milk in a medium saucepan over medium heat to just below the simmering point. Stir to keep from scalding. Remove from heat. Add chocolate chips, whisk until melted and totally incorporated. Remove from heat. Stir in food coloring and vanilla. Pour into serving mugs. Garnish with marshmallows or whipped cream topping.

Be Creative!

Be creative when it comes to the toppings. Create an adorable little snowman made with large marshmallows, straight pretzels, candy corn, and chocolate icing.

Line a cookie sheet (with sides) with parchment paper, spread whipped topping evenly over top, freeze until firm. Remove from freezer. Use a snowflake cookie cutter to cut shapes in the frozen whipped topping. Garnish hot chocolate with frozen cutouts. Freeze remaining cutouts.

Flavored Whipped Topping: 
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2  teaspoon extract (flavor of your choice)
In a medium mixing bowl, beat heavy cream, confectioners’ sugar, and extract on high until stiff peaks form.

I hope you enjoy these Yummy Hot Chocolate Recipes to Warm Your Soul!

Linda

More great ideas: