Spiced Iced Hot Chocolate Recipes

SPICED ICED HOT CHOCOLATE

Steps:

• For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
• In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
• For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
• For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
• Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.

SPICED HOT CHOCOLATE WITH TEA

Steps:

• In a small saucepan, heat water to a boil. Drop in tea leaves, turn off heat, and steep for about 5 minutes. Strain tea back into pan and add star anise, cinnamon stick, ginger, and heavy cream. Heat over medium heat until cream scalds, watching carefully so that cream does not spill over.
• Put chocolate in a medium bowl. Strain hot cream mixture into bowl with chocolate. Add vanilla and whisk until chocolate is melted. Transfer to mugs and serve warm or chilled.
• *Cook's Note: The spices may be increased, to taste, if your preference is spicier.

SPICED HOT CHOCOLATE RECIPE {SERVE HOT, ICED OR BLENDED}

Steps:

• Heat water until gently boiling, then remove water from heat.
• Whisk American Heritage Chocolate and remaining ingredients slowly into water. Continue whisking until chocolate is dissolved and smooth.
• To serve, either: Dispense hot liquid over crushed ice, or; Pour into container and chill overnight, or; Blend with ice until smooth.
• Note - settling may occur with chilling. If solids are present, mix vigorously with whisk until back into solution. Pour over ice before serving.

ICED HOT CHOCOLATE

Steps:

• Gather the ingredients.
• Whisk together 1 cup of the milk with 1 packet (2 tablespoons) of the hot chocolate mix.
• Pour the mixture into an ice cube tray.
• Freeze overnight or until the chocolate ice cubes are solid.
• Gather the ingredients.
• Put 1 packet (2 tablespoons) of the hot chocolate mix in a glass.
• Slowly stir in the remaining cup of milk. Because this is a cold version of cocoa, it may take longer to dissolve all of the cocoa mix. Take your time and stir the drink until you see no more chunks of powder. It's best to add the milk in a slow, steady stream while stirring to avoid clumping.
• When the mixture is smooth, add as many of the ice cubes as you prefer.
• Enjoy.

SPICED HOT CHOCOLATE

Steps:

• Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
• To serve, stir 3 tablespoons of the mix into 1½ cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar.
• Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod and seeds together and store in an airtight container for at least 1 week before using.

SPICED HOT CHOC

Steps:

• Fill a mug with skimmed milk. Add 1-2 squares of very dark chocolate, a pinch of cinnamon, a dribble of honey and heat in the microwave. Add a low-fat oaty biscuit if you like.

ICED HOT CHOCOLATE

Steps:

• Blend milk and ice in blender on high speed until smooth. Add chocolate; blend well.
• Pour into glasses.
• Serve immediately topped with marshmallows.

SPICED HOT CHOCOLATE

Steps:

• Heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved. Add the vanilla, cinnamon, chili powder, nutmeg, and cloves. Heat another 5 minutes, stirring occasionally.

SPICY HOT CHOCOLATE

Steps:

• In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
• Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.