Warm up your taste buds with the best hot
chocolate from all around the world!
Sue Neal shares the best hot chocolate
recipes from here in the U-S, Begium, Italy
Belgium Hot Chocolate
2 cups Whole Milk
1 cup Half & Half
4 oz. real Belgium Bittersweet Chocolate (recommended: Cote
2 oz. good quality Milk chocolate
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
Melt chocolate slowly in milk. Add Half & Half. Heat, but
do not bring to a boil. Whisk until frothy.
Europeans don’t have as sweet as tooth as Americans. If
needed, add a Tbsp of sugar.
Italian Hot Chocolate
2 1/4 cups Whole Milk (or less fat milk will work as well)
1/2 cup unsweetened cocoa powder
1/4 cup plus 2 to 3 Tbsp sugar (adjust to your taste)
1 1/2 Tbsp. cornstarch
1/8 tsp. sea salt
Whisk all ingredients in pot over low heat until blended.
Continue to whisk occasionally until mixture comes to a boil,
let simmer for a minute until thick. Mixture will create a
‘skin’, so either serve right away or place plastic wrap over
mixture and store in refrigerator until ready to reheat and
Mexican Hot Chocolate
2 cups Whole Milk (or less fat milk will work as well)
1 cup half & half
6 Tbsp brown sugar
4 1/2 oz. bittersweet good quality chocolate (recommended:
American made Scharffen Berger)
1/2 tsp pure vanilla extract (Mexican of course!)
1/8 tsp ground Nutmeg
Cayenne Pepper (to taste…start with a dash and go from
there. I like a pinch or two)
Cinnamon Sticks (if you don’t use these, then add 1/8 tsp
of ground Cinnamon, but don’t you both as it will be too
Melt chocolate slowly in milk until melted, whisking
occasionally. Heat, but don’t boil. Add rest of the
ingredients. Taste and adjust seasoning if needed.