Hot chocolate has been delighting humanity as far back as the Mayan civilization in Mexico, around 500 BC. It is a delicacy that has stood the test of time, but it has also proven to be the perfect base for endless variations. As cocoa spread around the world as a staple, different regions created their own recipes infused with their local ingredients.
So why not let guests at your next holiday gathering enjoy trying a flight of hot chocolate recipes? Below is a selection of recipes from various cultures plus some other fun, irresistible combinations. You'll have a hard time narrowing down the choices!
For all these recipes, you can tweak the proportions to make it more or less sweet. If you want to use plant milk and prefer a thinner hot chocolate, you can use almond or coconut milk, while you will get a richer result with soy or oat milk, especially barista versions.
Mexican Hot Chocolate
This slightly spicy recipe is the modern version of the original Aztec concoction (which actually included cornmeal, but we’re leaving that out). It’s made with 2 cups whole milk, 5 oz. bittersweet chocolate, 1 tbsp sugar, 1 tsp vanilla extract, ¼ tsp cayenne chili powder, and a pinch of nutmeg.
European Style Chocolate
In some European countries, such as France, Italy, and Austria, hot chocolate is thick, so it’s savored in sips or, in Spain, it’s used to dip churros. You can achieve this by upping the chocolate ratio and melting "extra bittersweet" 70% cocoa chocolate bars, such as the Ghirardelli brand. And under no circumstances use water! Use whole milk and cream.
West African Hot Chocolate
Here’s a recipe for the grownups, especially popular in Ghana. It calls for 2 cups of milk, ¾ cup dark chocolate, 1 tsp honey, 2 tsp brown sugar, ¼ tsp vanilla extract, ½ inch cinnamon stick, and 2 tbsp dark rum. Heat gently, stir, and add the vanilla and rum at the end if you want to keep its effect.
Mumbai Hot Chocolate
Cinnamon, ginger, and cardamom—all the wonderful earthy spices you associate with India—are combined with a surprise ingredient: white chocolate. Heat 2 cups of milk, 2 tbsp white chocolate, ½ tsp cinnamon, ½ tsp ginger, and ½ tsp cardamom. Drop in 1 whole clove and 1 whole black peppercorn, which you’ll strain out before serving!
Minty Hot Chocolate
Start by preparing a classic batch of hot chocolate and then melt a couple of dark chocolate covered mints (such as Nestlé's After Eight) and decorate with a floating mint leaf. Another way to get this cool mint chocolate flavor is to use a candy cane as a stirrer!
Hazelnut Hot Chocolate
Heat 2 cups of milk with ¾ cup dark chocolate. Add a splash of hazelnut liqueur (such as Frangélico) and sweeten with a spoonful of Nutella. You can leave a couple toasted hazelnuts floating or, better yet, a Ferrero Rocher chocolate served on a cocktail skewer.
Hot Chocolate Nog
If you love the traditional eggnog, wait until you try the hot chocolate variety. Stir 1 part milk with 2 parts eggnog (about 2 and 4 oz. for 1 serving size) over medium-high heat, plus 1 packet of hot chocolate per serving. Garnish with whipped cream and freshly ground nutmeg.
PB & C
It’s hard to imagine a Reese’s Peanut Butter cup in any physical state that you wouldn’t like. Once you try adding a teaspoon of creamy peanut butter to your hot chocolate, you'll know what it feels like to eat a liquid peanut butter cup...amazing.
Tiramisu Hot Chocolate
With a shot of espresso or black coffee, a touch of aged rum and some cinnamon sprinkled on top, you have an irresistible flavor. And accompanied with ladyfinger cookies or biscotti and mascarpone cheese to spread, it becomes a deconstruction of the iconic dessert.
Hot Cherry Mocha
Another caffeinated take on hot chocolate, add a shot of coffee plus a shot of cherry liqueur. Top with whipped cream and a maraschino cherry.
Cheers!
xx, Danae
