Dark Chocolate Hot Cocoa Recipes

Steps:

• Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved. Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.

Steps:

• Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream and cinnamon into milk mixture.

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Steps:

• Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
• Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
• After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.

Steps:

• In 2-quart saucepan, heat milk to simmering over medium heat.
• With wire whisk, stir in cocoa, sugar, chocolate, and vanilla. Heat mixture 3 minutes or until chocolate melts, stirring occasionally.
• Pour into warm mugs to serve.
• Variations:.
• Mexican Hot Chocolate:
• Prepare Hot Dark Chocolate as above, but add 1 cinnamon stick (3 inches long) to milk in step 1.
• Coffee-Spiked Hot Chocolate:.
• Prepare Hot Dark Chocolate as above, but stir 1/4 cup strong coffee(I use decaf) into chocolate mixture just before serving.

Steps:

• Whisk together sugar, cocoa powder, cinnamon, and salt in a saucepan; stir in boiling water. Whisk until sugar is dissolved.
• Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes; stir milk and 1/2 cup half-and-half into water mixture. Cook and stir just until hot, about 2 minutes. Remove saucepan from heat; stir in remaining half-and-half and vanilla extract.
• Divide cocoa into mugs, top with marshmallows, and serve.

Steps:

• mix everything together in a sauce pan. Over medium heat, bring to boil. Turn down heat, and bring back to boil, stirring continuously.