Hot Chocolate With Vanilla Whipped Cream Recipes

Steps:

• Using small sharp knife, scrape seeds from vanilla bean into small bowl; reserve bean. Add 1/2 cup sugar to seeds; rub with fingertips to distribute seeds. Set aside.
• Heat 4 1/2 cups milk and scraped vanilla bean in large saucepan over medium high heat until hot. Mix in chopped chocolate and 1/3 cup vanilla sugar. Whisk until chocolate melts and mixture is smooth. Mix 1/2 cup milk, powdered sugar, and cocoa in small bowl. Stir into hot chocolate. Bring just to simmer, whisking often. Remove from heat and stir in vanilla extract.
• Using electric mixer, beat cream and remaining vanilla sugar in medium bowl to soft peaks. Divide hot chocolate among 6 mugs. Top each with whipped cream.

Steps:

• For the peanut butter whipped cream: Combine the cream, peanut butter and vanilla in a chilled bowl and whip until soft peaks form. Cover and refrigerate until ready to use.
• For the hot milk chocolate: Combine the half-and-half and milk in a medium saucepan and bring to a simmer over low heat. Add the milk chocolate chips, semi-sweet chocolate chips and salt and whisk vigorously until smooth and frothy. Ladle into mugs and top with a large dollop of peanut butter whipped cream and a sprinkle of chocolate-covered peanuts.

Steps:

• Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
• Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
• Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.

Steps:

• Whip cream, 1 tablespoon sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
• Bring milk to simmer in large saucepan over medium heat. Scrape in seeds from vanilla beans; add beans. Reduce heat to low. Add chocolate, cocoa and 6 tablespoons sugar; whisk until smooth. Mix in 1/2 teaspoon extract. Ladle hot chocolate into mugs. Top with whipped cream.

Steps:

• Whip cream, 1 tablespoons sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
• Bring milk to simmer in large saucepan over medium heat.
• Scrape in seeds from vanilla beans.
• Reduce heat to low. Add chocolate, cocoa and remaining sugar; whisk until smooth.
• Mix in 1/2 teaspoon extract.
• Ladle hot chocolate into mugs. Top with whipped cream.

Steps:

• Heat milk in a small saucepan over low heat until the milk begins to steam. Whisk in the sugar, cocoa powder, vanilla extract, and salt until dissolved. Stir in the chocolate until melted. Remove saucepan from heat, and allow to cool slightly.
• Beat the heavy cream in large mixing bowl with an electric mixer until stiff peaks form. Gently fold the whipped cream into the hot chocolate. Serve immediately.

Steps:

• In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling. Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Using the side of the knife, scrape the seeds. Place seeds and vanilla pods into the hot milk mixture. Cover and chill. Allow the vanilla pods to infuse their flavor into the milk for at least 2 hours. Or, transfer mixture to a container with a tight-fitting lid and chill in the refrigerator overnight. Remove the vanilla pods and using two fingers press the milk out of the bean to extract all the seeds; discard.
• When ready to make the hot chocolate, heat the milk mixture over medium heat until hot, but not boiling. Add the chocolate. Whisk until the mixture is smooth and chocolate is melted. Add sugar to sweeten, if you like. Top with whipped cream. Makes 15 servings (about 4 ounces each).

Steps:

• ***DO NOT TURN ON FIRE UNTIL IT SAYS SO***.
• Put 2 tablespoons chocolate chips plus 1/2 tsp sugar into a small saucepan.
• Pour the milk into a 2-cup measuring cup until it reaches the 1 1/2 cup line.
• Slowly pour the milk into the saucepan.
• Add vanilla extract.
• Put the pan on the stove and turn heat to medium.
• Stir slowly (important!) with a wooden spoon as the milk heats up. the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
• It will be brown all the way through and the chips will be melted and milk hot when it is ready.
• When it's ready take the cocoa off the stove and slowly pour it into 1 or 2 mugs.
• Serve plain, or with a little whipped cream (recipe follows) or cinnamon on top.
• ***WHIPPED CREAM***.
• Get out large bowl and a whisk.
• Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
• When it gets nice and puffy but is still soft, it's ready.
• It can keep in a covered container in the refrigerator, it keeps up to 2 days. but the sooner you use it, the better.

Steps:

• Whip cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until peaks form. Fold in 1/4 cup chocolate chips. Cover; chill up to 4 hours.
• Combine remaining 1/4 cup sugar and 3/4 cup chocolate chips in heavy medium saucepan; add milk and cocoa. Whisk over medium heat until mixture almost simmers and chocolate melts. Whisk in remaining 1/2 teaspoon vanilla. Ladle hot chocolate into mugs. Whisk chocolate-chip cream to thicken if deflated; dollop cream atop hot chocolate.

Steps:

• HOT CHOCOLATE:.
• Place chocolate and water in microwave-safe bowl and microwave on medium (50% power) 1 minute; Stir.
• Microwave an additional minute more or until chocolate softens, stir until smooth; let cool.
• Combine milk, cloves, cinnamon sticks & cayenne pepper in a saucepan.
• Warm milk mixture over medium heat until bubbles form around edge of pan.
• Whisk chocolate mixture into milk.
• Add sugar and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Strain mixture, reserving cinnamon sticks.
• Rinse cinnamon sticks, pat dry and set aside for garnish.
• Return mixture to saucepan and stir in cream.
• Over low heat, heat to simmer.
• Stir in vanilla extract.
• CAYENNE WHIPPED CREAM:.
• Combine all ingredients in bowl and whisk until stiff peaks form.
• Pour hot chocolate into four mugs and serve immediately topped with Cayenne Whipped Cream and a cinnamon stick garnish.

Steps:

• Heat the chocolate, milk and half and half cream over medium heat in a heavy saucepan, stirring until the chocolate has melted.
• Whisk until the mixture is hot and frothy.
• Add in sugar if desired.
• Add in the Kahlua and vanilla; contine to whisk until the mixture is hot.
• Remove from heat.
• Pour into mugs and top with whipped cream.
• Garnish with shaved chocolate.
• Delicious!