MISSION: GET INTO YOUR COMFORT ZONE
Four decadent cocoa
recipes from your favorite food bloggers!
Hot chocolate is
as much a part of winter as blue lips and yellow snow.
Now there are
even more reasons to whip up a mug of this delicious,
rich drink: research shows that the dark
chocolate in this drink can make you look younger by plumping
your skin and reducing redness, lower blood pressure, improve
circulation and even decrease your risk of death!
To make this
cold weather treat even tastier, we've asked four of our favorite food bloggers to share their
best hot cocoa
recipes that include a unique twist on the traditional
Here are their
delicious hot cocoa recipes you can try at home right
with Chili Powder
By Jennifer McHenry of
One of my
favorite things about cold weather is hot chocolate. Now, hot chocolate is one of those things that is so
simple to make that in no time at all you can have a
wonderfully delicious homemade treat.
There are all kinds of ways to dress up a mug of hot
chocolate. One of my favorite additions is chili
powder. Chocolate and chili have been paired together
for hundreds and hundreds of years. It may seem a
strange combination if you've never experienced it, but
somehow the sweet and spicy aspects of the two just work.
This recipe will provide enough hot chocolate mix for
several wonderful warm cups.
1 cup confectioners sugar
1/2 cup cocoa (I like Dutch process)
1 teaspoon corn starch
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
Mix all of these ingredients in an airtight container
and shake until thoroughly mixed. This makes the
perfect amount to fit into a large mason jar. Sealed
up, this mixture should keep for at least six months,
although my jar seems to be empty within a week.
When you're ready for a cup, mix 1 cup of hot milk
(heated on the stovetop or for about 2 minutes in the
microwave), 1 teaspoon of vanilla extract and 1/4 cup of
your homemade mix. Whipped cream is optional, but
After the chocolate, one of my favorite things about hot
chocolate is it's flexibility. Each cup can be tailored
to suit your mood and taste. A couple of suggestions:
a few ounces of pepper vodka or cayenne powder instead
My husband loves
homemade chai while I love hot chocolate. I have always
found chocolate and spice to be a sexy combination. So
one night I decided to use the spices from my husband's
favorite chai and combined them with my recipe for rich,
dark hot chocolate. The end result was a spicy, decadent
treat we could both agree on.
2 ½ cups milk
¼ cup sugar
1 teaspoon black
2 small dried
ingredients in a small saucepan. Simmer, whisking
occasionally, over medium heat until hot but not yet
boiling. Strain into 2 mugs. Garnish with a cinnamon
stick and serve.
* You can substitute 1 teaspoon of green cardamom pods, crushed.
Smitten Kitchen Hot Chocolate with Orange
By Deb of
1 cup whole milk
Peel from ½ orange, halved
3 tablespoons finely chopped bittersweet (70%) chocolate
½ teaspoon instant coffee granules
1 tablespoon Baileys or other cream sherry
Dollop of barely-sweetened whipped cream
Heat milk and
orange peel together in a pan until almost simmering.
Discard peel. Whisk in chocolate and coffee, then
Baileys. Dollop with whipped cream and curl up on a soft
sofa with a long, old movie.
Makes 1 serving.
with Hazelnut Liqueur
By Ivonne Mellozzi
When I was
young, we would always have hot cocoa after coming in
from the cold weather. While the kids enjoyed a simple
version of hot cocoa, the adults often enjoyed this
slightly more grownup version with Frangelico, a lovely
hazelnut liqueur that goes well with cocoa and
2 cups milk
(preferably whole milk)
4 teaspoons unsweetened cocoa powder
2 tablespoons sugar (more, if desired)
2 tablespoons Frangelico (hazelnut liqueur)
Lightly whipped cream (for garnish)
Cinnamon (for garnish)
In a small
saucepan, over medium heat, gently warm the milk.
Once the milk is
warm to the touch, add the cocoa powder, sugar and
Frangelico. Stir to combine and dissolve the sugar.
heat to medium high and bring the milk just to the boil.
Once the milk is
about to boil, remove from the heat and pour the milk
through a strainer into two mugs.
Garnish each mug
with a dollop of lightly whipped cream and a sprinkling