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
and Mexico!
Belgium Hot Chocolate
2 cups Whole Milk
1 cup Half & Half
4 oz. real Belgium Bittersweet Chocolate (recommended: Cote
D’Or)
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
serve.
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
cinnamon-ee.
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.
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