Warm up with hot chocolate - LasCruces.com Warm up with hot chocolate - LasCruces.com

Nothing says “It’s time for the holidays!” like a piping-hot mug of hot chocolate. Sure, we are all familiar with the trusty dusty packet of powder you add to hot water, but there are so many hot chocolate recipes that put this method to shame. Get creative this season and try these unique, delicious, and traditional hot cocoa recipes.

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Nutella Hot Chocolate

1½ cups Nutella
4 cups milk
1 teaspoon cinnamon powder
4 peppermint Hershey’s Kisses (optional)
Whipped cream

Pour the milk in a medium pot and heat over medium-low heat. Stir continuously until the milk starts to produce steam. (Pro tip: Don’t let the milk sit too long without stirring or it will burn.) Add the Nutella and continue stirring until the Nutella has melted and the color is evenly dispersed. Stir in the cinnamon, and once all the ingredients are well-combined, turn off the heat. Get two mugs and put two peppermint Hershey’s Kisses at the bottom of each mug. Pour the Nutella hot chocolate into the mugs and top with a flawless spiral of whipped cream and another peppermint Hershey’s Kiss on top. Enjoy!

Chocolate de Abuelita (Mexican Hot Chocolate)

4 cups milk
2 triangles of Nestlé Abuelita
1 teaspoon nutmeg
1 cinnamon stick
1 pinch cinnamon powder

Pour milk into a pot or saucepan over medium-high heat. Once the milk is warm, remove the Abuelita triangles and place them in the pot. Begin whisking as the triangles melt and whisk until combined with the milk. Add the cinnamon stick and nutmeg. Continue whisking until the triangles are completely melted and the top is frothy. Once the chocolate de Abuelita is ready, pour into your favorite mugs and top with a pinch of cinnamon powder. Yum!

Champurrado — Thick Mexican Hot Chocolate

4 cups milk
5 ounces piloncillo
(raw pure cane sugar)
1 cinnamon stick
1 full disc Nestlé Abuelita (2 if you want it to be extra chocolatey)
¾ cup corn flour (masa harina) or whole grain oats
2 cups water
2 teaspoons vanilla extract
1 pinch salt

Add your milk, piloncillo, Abuelita triangles, and cinnamon stick (whole) to a pot. Stir on medium heat until the chocolate has melted completely, then remove the cinnamon stick. In a separate bowl, whisk warm water and corn flour together until smooth like pancake batter.
Whisk in the salt and vanilla extract. Add the corn flour mixture to the pot and whisk until ingredients are fully combined and the champurrado is thick and creamy. Once the mixture is combined, it’s ready to serve! Add a cinnamon stick as a garnish and enjoy.

Tip: Instead of using corn flour, you can use whole grain oats. In a separate pan, toast the whole grain oats with the pinch of salt until golden brown and add to your champurrado and mix until thick and creamy. If you use oats, add the vanilla extract directly to the final mixture.

White Chocolate Hot Cocoa

2½ white chocolate Hershey’s bars
4 cups milk
½ cup heavy whipping cream
1 tablespoon vanilla extract

Heat milk over medium heat. Break the white chocolate Hershey’s bar into small pieces as the milk warms up. Add the white chocolate, heavy cream, and vanilla extract to the milk. Whisk all the ingredients together making sure the milk does not burn. Once everything is evenly blended and hot, it’s ready! Once again, grab those favorite holiday mugs and pour in the hot goodness. Add some whipped cream and a square from the left over white chocolate bar as a garnish. Delicious!

Spiked Hot Cocoa

A popular winter cocktail is hot chocolate with a shot of Baileys or peppermint vodka. You can add your favorite liquor to any of these delicious recipes to give it that extra warming effect. Whiskey and brandy also pair well with chocolate and are great options to add.

Vegan Hot Chocolate

Swap out the milk in any of these recipes to enjoy a plant-based version of your favorite hot cocoa. Cashew, almond, soy, flax, and oat milk are all great choices!

 

Written and photography by Olivia Belcher

Originally published in Neighbors magazine.

Posted by LasCruces.com

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