Snowed In: Exotic Hot Chocolate Recipes

We’re all snowed in on the east coast (and some of the south). Until we can dig ourselves out of this proverbial snow hole, why not enjoy some good a*s chocolate brew? I love to cook, and constantly experiment in the kitchen. Below you’ll find some of my favorite hot chocolate recipes that have been tested and tried. Just a note, this is hot chocolate. Hot coco is coco powder mixed with water (yuck) or milk. Hot chocolate is when you take the solid chocolate bars and melt them in milk with a saucepan. If you have the powder kind, it can be substituted. Let me know if you tried any of these!

Tulum Hot Chocolate (Inspired by my trip to the ruins of Tulum, and Riviera Maya, Mexico) 

  • 2 cups coconut milk 
  • 2 cups 1% milk (use whatever percentage tastes good to you) 
  • 1/2 bar of DAGOBA Organic Xocolatl Chocolate (or coco powder, or unsweetened chocolate) chopped
  • 2 Tbs. unsweetened cacao powder
  • 2/8 tsp. cinnamon
  • 2/8 tsp. Ancho chile powder
  • 2/8 tsp. ground star anise 
  • 2 tsps. vanilla extract (or vanilla bean if you want to be fancy)
  • A pinch of cayene pepper (yes, tastes good, promise) 

Bring the coconut milk and 1% milk to a slow boil in a medium sauce pan, slowly stir in (with a whisk I prefer) the shaved chocolate bars, and cacao powder until dissolved. The mixture will be bubbling around the rim as a signal that it’s ready for the next step. Then, stir in the cinnamon, Ancho chile powder, ground star anise, vanilla extract and the pinch of cayenne pepper. 

Next step, serve it! This spicy hot chocolate will have you wishing you were on the Caribbean coast of the Riviera Maya, especially in this weather.

Hawaiian Hot Chocolate 

  • 2 cups coconut milk 
  • 2 cups 1% milk (use whatever percentage tastes good to you) 
  • 1/2 bar of DAGOBA Organic Milk Chocolate (or coco powder, or unsweetened chocolate) chopped
  • 1/3 cup unsweetened cacao powder
  • 1 tablespoon coconut extract 
  • 1 Tbsp. wildflower honey
  • 2 tsps. vanilla extract 

Bring the coconut milk and 1% milk to a slow boil in a medium sauce pan, slowly stir in the shaved chocolate bars, and cacao powder until dissolved. The mixture will be bubbling around the rim as a signal that it’s ready for the next step. Then, stir in the coconut extract, vanilla extract, and wildflower honey until they’re all dissolved in the mixture as well. Pour it up, pour it up! 

Irish Whiskey Hot Chocolate (ONLY for my over 21 readers, I insist) 

  • 2 cups 1% milk (use whatever percentage tastes good to you) 
  • 1 part Bailey’s Irish Creme 
  • 1 part Jameson Whiskey
  • 1/2 bar of DAGOBA Organic Milk Chocolate (or coco powder, or unsweetened chocolate) chopped
  • 1/3 cup unsweetened cacao powder
  • 2/8 tsp. cinnamon
  • 2 tsps. vanilla extract 

Bring the 1% milk to a slow boil in a medium sauce pan, slowly stir in the shaved chocolate bars, and cacao powder until dissolved. The mixture will be bubbling around the rim as a signal that it’s ready for the next step. Then, add the cinnamon and vanilla extract to the mix, and turn off the heat. Lift the saucepan from the stove, pour into mugs, THEN, add the Bailey’s Irish Cream and Jameson Whiskey. 

This is a strong a*s hot chocolate drink, but it’s so good. If you’re snowed in with that special boo, add a candy cane or cinnamon stick to the mug for garnish. This is probably my favorite next to the Tulum Hot Chocolate.

Yum.

– Angel 

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *