Hot Chocolate

I have challenged myself all day to not turn the furnace on as it is only mid-September.  I did succeed, but only thanks to slippers, a blanket and hot chocolate.  I love chocolate no matter what form, so it is no surprise that I also like it in liquid form.  A few days ago I tried the Salted Caramel Chocolate from Starbucks…..and it was oh so good.  I can’t decide if I like that drink or the Toasted Coconut Mocha…..to me both are like Heaven in a cup.   I have found copycat recipe(s) for the Salted Caramel, which I have changed but no such luck yet for the Toasted Coconut.  For those chilly fall nights and COLD winter days…..

Salted Caramel Hot Chocolate

Ingredients:

  • 1 c milk
  • 1 rounded t cocoa
  • 1 packet Splenda (or 1 t sugar)
  • 1-2 t caramel (I use ice cream topping)
  • Sea Salt to taste
  • Whipped Cream (optional)

Directions:

  • Combine cocoa, sugar and dash salt in microwave-safe cup or mug.
  • Add 2 teaspoons cold milk; stir until smooth.
  • Fill cup with milk.
  • Microwave at HIGH (100%) 1 to 1-1/2 minutes.
  • Stir in caramel and sea salt.
  • Serve with optional whipped cream.

Peanut Butter Hot Chocolate

Ingredients:

  • 1 1/4 c  milk
  • 1/4  c semisweet chocolate chips
  • 1/2 T brown sugar
  • 1 T creamy peanut butter
  • Whipped Cream (optional)

Directions:

  • In a medium saucepan, heat milk to 165°F, or until you see foamy bubbles begin to form around the edges. Do not bring it to a full, rolling boil.
  • Pour in chocolate chips and stir constantly until all of the chocolate is melted.
  • Add peanut butter and brown sugar, again stirring until completely melted and combined.
  • If your cocoa is not smooth or has chunks of peanut butter floating around that simply will not melt, run the cocoa through the blender and reheat again before serving.
  • Serve with  optional  whipped cream.

Pumpkin Hot Chocolate

Ingredients:

  • 1 c milk
  • 1 rounded t cocoa
  • 3 packets Splenda (or3 t sugar)
  • 1/4 c pumpkin
  • 1/4 t pumpkin pie spice
  • Whipped Cream (optional)

Directions:

  • Combine cocoa, sugar and dash salt in microwave-safe cup or mug.
  • Add 2 teaspoons cold milk; stir until smooth.
  • Fill cup with milk.
  • Microwave at HIGH (100%) 1 to 1-1/2 minutes.
  • Stir in pumpkin and spice. 
  • May need to put back into microwave for 30-45 sec.
  • Serve with optional whipped cream.
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