Duo of Hot Chocolate

Quick and simple recipes to make really decadent White Hot Chocolate and regular Hot Chocolate! Follow along.

The past few months have been exceedingly busy – what with bringing this li’l guy into the world and everything – I haven’t had a whole lot of time to cook, let alone shoot and write up a post! We’ve been making lots of simple meals though, mostly of the hearty, one-pot variety, and given the constant time crunch, I’m learning so much about shortcuts and cooking in small bursts (hello, nap time!), I definitely have the desire to share more in this space.

So, I have made an executive decision to override pre-baby Zezoo, and from here on out, I’ll be sharing whatever I have! I may not have the prettiest pictures, or everything decked out in each one of my 11 identical pinch bowls, or the bandwidth to write cutesy backstories (who is reading those, anyway?), but I will allow myself to share less-than-perfect but still delicious fare!

Starting with these 2 hot chocolate recipes that I make around the holidays – I particularly love the white chocolate one because it is feels more festive to me than regular old hot chocolate. But don’t sleep on this regular hot chocolate below – the addition of cocoa powder and chopped bittersweet chocolate, especially with a pinch of sea salt, makes it totally drool-worthy! Bring on the marshmallows!

White Hot Chocolate

Makes 2 generous servings

2 cups or 16 oz whole or 2% milk
4 oz white chocolate, chopped roughly into pea-sized pieces (or white chocolate chips)
1/2 teaspoon vanilla extract

Optional garnishes
One, two or all of: marshmallows, candy canes, shaved white chocolate, whipped cream

Equipment: Small saucepan or heavy-bottomed pot, rubber spatula, small whisk

Combine the the milk and white chocolate in a medium saucepan or pot and place on medium heat. Stir the ingredients together using a rubber spatula until combined. Stir often to make sure chocolate doesn’t sink to the bottom.

Once warmed through and starting to steam, whisk a few times to make sure chocolate is uniformly combined, for 2-3 minutes. Do not let it boil. Just before turning off the heat, whisk in vanilla extract.

Pour the hot chocolate into two cups and garnish as you wish. Drink at once.

If making ahead, save it in the pot; rewarm on the stove and whisk once to make sure chocolate melts all the way through (again) and is uniformly incorporated.

Mommy’s Special White Hot Chocolate

Make Hot Chocolate as above, and before garnishing:
Whisk in two tablespoons (or to taste) of Kahlua (coffee liquor) and/or two tablespoons (or to taste) of
Bailey’s (Irish cream). Alternatively, add 1-2 tablespoons (or to taste) of Cognac.


Hot Chocolate

Makes 2 generous servings

1/2 cup water
2 tablespoons unsweetened cocoa powder (regular or dutch-processed)
1 1/2 cups or 12 oz whole or 2% milk
3 oz semisweet or bittersweet chocolate, chopped (or chocolate chips)
1-2 tablespoons, or to taste, granulated sugar (use smaller quantity if using bittersweet chocolate)
1/2 teaspoon vanilla extract
A pinch of flaky sea salt (optional)

Optional Garnishes
One, two or all of: whipped cream with additional cocoa powder for dusting, marshmallows, grated or shaved chocolate

Equipment: Small saucepan or heavy-bottomed pot, rubber spatula, small whisk

Bring 1/2 cup of water to a simmer in a saucepan or a small heavy bottom pot, and whisk in cocoa powder until no lumps remain. While water is coming to a simmer, you can microwave the milk in a microwave-safe cup to speed up the next step.

Whisk the milk, and bring back to a low simmer. Whisk in chopped chocolate and sugar, and continue to whisk for 1-2 minutes to fully incorporate. Do not let it boil. Take off the heat and whisk in vanilla extract. Add a pinch of sea salt, if using, and stir to combine.

Divide mixture in two mugs and serve hot with garnishes of your choice.

Mommy’s Special Hot Chocolate

Make Hot Chocolate as above, and before garnishing:
Whisk in two tablespoons (or to taste) of Kahlua (coffee liquor) and/or two tablespoons (or to taste) of
Bailey’s (Irish cream). Alternatively, add 1-2 tablespoons (or to taste) of Cognac.

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