Venezuelan Spiced Hot Chocolate Recipes

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.

VENEZUELAN SPICED HOT CHOCOLATE

Steps:

• Combine milk with spices and sugar in a large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum (add rum off flame). Whisk briskly 5 minutes over low flame until chocolate is completely melted.

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.

VENEZUELAN SPICED HOT CHOCOLATE

Steps:

• Combine milk with spices and sugar in large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum. Whisk briskly 5 minutes over low flame until chocolate is completely melted.

HOT CHOCOLATE

Steps:

• In a small saucepan, over low heat, heat milk. Stir in cocoa mixed with milk, sugar and continue to stir until cocoa is incorporated and sugar is dissolved. Do not bring mixture to a boil. Off heat add peppermint Schnapps. Pour hot chocolate into 4 mugs. Top with whipped cream, grated chocolate and add 1 candy cane per mug.

SPICED HOT CHOCOLATE

Steps:

• In a medium heavy-bottomed saucepan, warm the milk, curry powder, and cardamom pods over medium heat, stirring every now and then so it doesn't burn.
• Meanwhile, spoon the cocoa powder into a measuring cup. Once you see little bubbles forming around the perimeter of the saucepan, the milk is hot; turn off the heat. Pour a little milk, about 1 cup, into the cocoa powder, and whisk until smooth. Add back to the saucepan, and whisk in the honey and salt. Stir until well combined.
• Pour the hot chocolate through a strainer into 4 individual mugs and top with marshmallows, if you like.

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 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

Steps:

• bring the first 9 ingredients to a simmer in a large saucepan, stirring until sugar dissolves.
• remove from heat and let the flavors blend for 20 minutes.
• add cocoa powder and vanilla, return to a simmer, whisking until blended.
• pour into 6 cups, over a strainer.
• discard spices.

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.

SPICED HOT CHOCOLATE

Steps:

• In a small saucepan, combine sugar, cocoa powder, cinnamon, cardamom, cloves, orange zest, and salt.
• Blend in water and heat to boiling.
• Boil gently for 1 minute.
• Mix in milk and vanilla and heat almost to boiling, but do NOT allow to boil.
• Remove whole spices, then beat with a mixer until frothy.
• Pour into mugs, garnish if desired, and serve hot.