≡ Menu

Yummy Hot Chocolate Recipes to Warm Your Soul

There’s something about cold weather that makes me want to snuggle with my softest throw blanket and make several yummy hot chocolate recipes! However, I have a problem. I just can’t seem to establish which one is my favorite. Therefore, I decided to share several hot chocolate recipes that are high-up on my list of favorites.

To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Cozy Hot Chocolate

TIPS:

  • Any hot chocolate recipe will be better if you use a 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 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.

Basic Hot Chocolate

8 cups whole milk
1 (14 ounces) can sweeten condensed milk
6 teaspoons unsweetened baking cocoa
1 1/2 teaspoon pure vanilla extractGarnish 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, whisk until thoroughly incorporated. Remove from heat, add vanilla. Pour into serving mugs. Garnish. Serve.


peppermint hot white chocolate with candies and whipped cream

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 extractWhipped 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 Hot Chocolate

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 in a slow cooker. Cover, cook on low for 2 hours. Stir occasionally until chocolate chips are melted, then turn to 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.

smores hot chocolate with roasted marshmallo and graham cracker

S’mores Hot Chocolate

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 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 rim in honey. Dip into graham cracker crumbs until 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 rim in honey. Dip into graham cracker crumbs until rims of the mug are covered with crumbs.

Pumpkin Spice Hot Chocolate

1 cup heavy cream
2 cups whole milk
1 cup milk chocolate chips
1/2 cup pumpkin puree
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 Hot 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

Heat milk and half-and-half in a large saucepan over medium heat to just below the simmering point. Add chocolate chips, whisk until thoroughly melted. Remove from heat, add vanilla and extract or liqueur. Pour into serving cups. Add chunks of chocolate bars. Serve immediately.
 

Hazelnut Hot Chocolate

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 Hot Chocolate

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 Hot Chocolate

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.

hot chocolate with melted marshmallow snowman

Be Creative!

Be creative when it comes to the toppings for your hot chocolate. 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.

Yummy Hot Chocolate Recipes to Warm Your Soul

Enjoy!

Linda

More great ideas:


{ 6 comments… add one }

Leave a Comment

* Checkbox GDPR is required

*

I agree