Serendipity Frozen Hot Chocolate

 

3 oz of your favorite chocolate, chopped or grated
2 t hot chocolate mix
1 1/2 T sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings

Melt the chocolate slowly in a double boiler (or really slowly in a saucepan). Add hot chocolate mix and sugar, and stir constantly until mixed. Remove from heat. Add 1/2 cup of the milk and stir until smooth. Let cool to room temperature.

In a blender, add the room temperature chocolate mixture, the rest of the milk, and the ice. Blend on high speed until smooth (about the consistency of a frozen daiquiri). Pour into a mug or goblet and top with the whip cream and chocolate shavings.

Frozen Hot Chocolate

4 oz dark chocolate
1-1/2 cups milk, divided
2 T sugar
2 cups ice cubes
1 cup whip cream
1 t vanilla

Melt the chocolate in a double boiler, in the microwave, or very slowly in a saucepan. Place the chocolate, 1/2 cup of the milk, and the sugar in a blender. Blend on high speed until well blended.
Add the remaining milk, ice, whipped cream, and vanilla. Blend until smooth.

Drinking Chocolate

Basic Drinking Chocolate

 

2 oz your favorite chocolate bar
1 cup milk
sugar to taste

Place ingredients in a saucepan over low heat. Stir constantly until chocolate is dissolved. Add sugar if desired. Drink up!
Yummy, but kind of boring. Here is a much richer version.

Rich Drinking Chocolate

 

2 oz heavy cream
6 oz milk
1/4 t cinnamon
1 t vanilla
2 oz finely chopped dark chocolate
whipped cream for garnish

Heat the heavy cream, milk, cinnamon, vanilla, and chocolate over low heat, until chocolate is fully melted and can be fully mixed. Top with whip cream and serve.
To make richer, reduce milk and add more cream. To make more chocolatey, add more chocolate!

Another Drinking Chocolate Recipe

 

1 can evaporated milk (12 oz)
3 T cocoa
1/4 cup brown sugar
3 oz dark chocolate, chopped
1 t vanilla extract
1/4 t of cinnamon
1/4 cup heavy cream

Add all but the cream to a small saucepan over medium low heat. Stir constantly, until the chocolate is melted and the liquid fully heated. (Do not let boil.) Add the cream and heat another minute or so. Makes approximately 2-3 servings.

Spicy Chili Drinking Chocolate

 

1 2/3 cups milk
1/2 vanilla bean, split lengthwise
1 red chili pepper, split and seeds removed
1 cinnamon stick
1 1/2 oz your favorite dark chocolate, grated

Simmer milk, vanilla bean, cinnamon, and chili in a saucepan over low to medium heat for about a minute. Whisk in the chocolate until melted. Remove from heat and let sit ten minutes to allow the spices to infuse the chocolate. Strain spices and serve with a dollop of whipped cream on top.
You can alter the flavor of drinking chocolate by simply buying different kinds of chocolate, or you can get clever:
- substitute cream for milk
- add vanilla, orange peel, peppermint, almond, etc.
- substitute sweetened condensed milk for part of the milk
- top with whip cream and chocolate shavings

Mexican Spiced Hot Cocoa

1 T cocoa
2 t brown sugar
1/4 t cinnamon
1/8 t nutmeg
1 cup milk
1/2 t vanilla
1/8 t almond extract

Mix the cocoa and spices in a mug. Heat the milk until very hot, then add about 1/3 to the mug. Mix thoroughly, then add the remaining milk and extracts.

If you prefer not to start from scratch, Mexican chocolate disks can be purchased at many grocery stores, with "Ibarra" and "Abuelita" (made by Nestle) being two common brands. You can follow the instructions on the box, or spice it up by adding cinnamon, vanilla bean, and chili powder.

Mexican Hot Chocolate

Mexican Hot Chocolate 

2 oz dark or unsweetened chocolate, grated
1/4 cup boiling water
2 cups warm milk
1 cup warm heavy cream
3 T sugar
1 t cinnamon
pinch of clove powder
pinch of salt
1 egg
1 1/4 t vanilla

Melt the chocolate in a double boiler, or very slowly in a saucepan (medium low heat). Add the boiling water and mix well. Then add the milk and cream, sugar, spices, and salt.

Whisk continuously, and allow the ingredients to come to a boil, then let simmer about 5 minutes (keep whisking). Remove from heat and pour through a fine strainer (a cloth works well).

In a bowl, beat the egg and vanilla until frothy. Add chocolate, a little at a time, beating constantly (an electric or rotary mixer is fine). Continue combining ingredients until thoroughly mixed and very frothy. Serve immediately.

Note: Because the egg will not be fully cooked, there is a small danger that salmonella bacteria may be present. Recipe should not be served to small children or anyone with a compromised immune system.