Peppermint Hot Chocolate

Serves 4

• 2 cups milk
• 2 cups heavy cream
• 1 1/2 cups semi sweet chocolate chips
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Whipped cream
• Crushed candy cane

1. Measure chocolate chips into a large heatproof bowl.
2. Heat milk and cream over medium heat until hot, but not boiling. Stir occasionally while heating.
3. Once hot, pour mixture into bowl over chocolate chips.
4. Add vanilla and peppermint extract and whisk until chocolate chips are completely melted.
5. Serve with whipped cream and crushed candy cane sprinkled on top.

(Personally, I would add Rumpleminze!)

Coconut Tres Leche Hot Chocolate

• 2 cups milk (anything from fat-free to whole milk)
• 1 14-oz can unsweetened coconut milk, light or regular
• 2/3 cup sweetened condensed milk
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla
• Whipped cream or marshmallows
• Chocolate shavings
• Toasted coconut

1. In a medium saucepan, combine the milk, coconut milk and sweetened condensed milk, whisking well to combine.
2. Bring the mixture to a simmer over medium-low heat, stirring occasionally so the mixture doesn't scorch on the bottom of the pan.
3. Once simmering, whisk in the cocoa powder until the mixture is smooth.
4. Remove the pan from the heat and stir in the vanilla.
5. Serve the hot chocolate in mugs topped with sweetened whipped cream/marshmallows chocolate shavings, and toasted coconut.

Orange Pisco Hot Chocolate

• 1/4 cup cocoa powder
• 1 Tbsp sugar
• pinch kosher salt
• 3 cups whole milk
• 4 oz milk chocolate chips
• 4 oz bittersweet chocolate chips
• 3 oz Grand Marnier or Cointreau
• 4 oz pisco or rum
• 4 (2-inch) segments orange zest
• Whipped cream and candied orange peel garnish

1. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate.
2. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot.
3. Gently whisk to completely homogenize mixture.
4. Add Grand Marnier and pisco or rum.
5. Rub rim of 4 cups/mugs with orange zest.
6. Divide mixture into 4 cups/mugs.
7. Top with whipped cream, candied orange peel, and orange zest. Serve immediately.

Gingerbread Hot Chocolate

• 4 cups milk
• 1/2 cup cocoa powder
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp ground cinnamon
• 1/2 tspn allspice
• 1/2tsp ground ginger
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• whipped cream for topping

1. In a medium saucepan over low heat, heat milk.
2. While warming the milk, combine the cocoa powered, brown sugar, sugar, cinnamon, allspice and ginger in a small bowl.
3. Whisk into the milk until hot.
4. Serve with whipped cream and sprinkle with cinnamon.
5. Top with a small gingerbread man (cookie).

White Chocolate Oreo Hot Chocolate

• 2 Tbsp whipping cream
• 1 Tbsp white chocolate chips
• 8 oz milk
• 3 Oreos, crushed
• Whipped Cream

1. Place whipping cream and white chocolate chips in microwave safe mug. Microwave for 30 seconds, stir until smooth.
2. Add in milk, microwave for 90 seconds or until hot.
3. Stir in Oreos.
4. Top with whipped cream and additional Oreo crumbs if desired.

Pumpkin Spice White Hot Chocolate

• 1 cup heavy cream
• 2 cups milk
• 1 cup of good quality white chocolate chips (like Ghirardelli)
• 1/2 tsp pure vanilla extract
• 1/2 tsp pumpkin pie spice
• Whipped cream and additional pumpkin pie spice to sprinkle on top

1. Heat cream and milk in a pan over medium heat, stirring occasionally until hot but not boiling.
2. In a medium sized bowl, pour heated cream and milk over white chocolate chips. Stir until chips are melted.
3. Add vanilla extract and pumpkin pie spice.
4. Top with whipped cream and a sprinkle of pumpkin pie spice.

Vegan Chai Hot Chocolate

• 4 cups unsweetened almond milk
• 1/4 cup cocoa powder
• 1 1/2 tsp Chai Spice (see below)
• 1 tsp vanilla extract
• 3 Tbsp maple syrup (or more to taste)

1. Place all ingredients in a medium-size saucepan. Bring to a rolling boil and whisk until spices and cocoa powder have dissolved.
2. Reduce heat and let simmer for 3-5 minutes.
3. Top with your favorite whipped cream or frothed milk.

Do-It-Yourself Chai Spice

• 2 tsp ground cardamom
• 2 tsp ground allspice
• 4 tsp ground cinnamon
• 2 tsp ground cloves
• 6 tsp ground ginger

Mix all ingredients together. Store in a small spice container.

Lavender Hot Chocolate

• 3 cups milk
• 1 cup cream
• 2 Tbsp lavender dried, culinary-grade
• 8 oz milk chocolate, finely chopped
• 2 oz dark chocolate, finely chopped
• 1/8 tsp salt
• 1 tsp vanilla extract

1. Combine the milk, cream, and lavender in a medium saucepan, and bring it to a simmer.
2. Once at a simmer, remove the pan from the heat and cover it with a lid. Let it sit and steep for 30 minutes, to infuse the milk with lavender flavor. (If you want a very subtle lavender flavor, reduce the time to 20 minutes. For a strong flavor, increase to 40 or 45 minutes.)
3. After 30 minutes, pour the milk through a strainer into a bowl to remove the lavender, then return the milk to the saucepan.
4. Put the pan on the heat and bring it back to a simmer, but don’t let it boil.
5. Remove the pan from the heat and add the chopped milk chocolate, dark chocolate, salt, and vanilla extract.
6. Whisk everything together until the chocolate is melted and the mixture is smooth.
7. Pour into mugs and top with whipped cream.

Salted Caramel Hot Chocolate

• 1 1/2 cups granulated sugar
• 1/4 tsp fresh lemon juice
• 4 1/2 cups milk room temperature
• 8 oz milk chocolate, finely chopped
• 2 oz dark chocolate, finely chopped
• Big pinch salt
• Whipped cream and caramel sauce to garnish

1. In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.
2. Place a medium saucepan over medium heat and let it preheat for several minutes until the pan is hot.
3. Once the saucepan is hot, add the sugar. Begin stirring immediately and continuously. Because the pan was preheated, the sugar will start cooking very quickly. Soon after it liquefies it will start to take on color. Cook, stirring constantly, until it is a medium amber color.
4. Continue to stir while you stream in the milk. The caramel may seize and form small chunks of sugar, but continue to stir and heat the mixture, and by the time the milk is piping hot, the caramel will have melted and you will have a smooth liquid.
5. Once the milk is at a simmer (small bubbles forming along the sides of the pan) remove the pan from the heat. Don’t let the milk come to a boil! Add the chopped chocolates to the pan and whisk until the mixture is smooth and the chocolate is melted. Add a pinch of salt, taste the milk, and add more salt if desired.
6. Serve with whipped cream and caramel sauce.