Brandied Hot Chocolate Recipes

BRANDIED HOT CHOCOLATE

Steps:

• Whisk together cornstarch and 2 tablespoons milk.
• Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth.
• Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa.
• Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.

APRèS-SKI HOLIDAY HOT CHOCOLATE WITH BRANDY AND CREAM

Steps:

• Gently boil the milk in a large heavy based saucepan, remove as boiling point is reached.
• Place chocolate in a small pan and add 2 tablespoons of the milk. Stir over a low heat until melted, then add the melted chocolate mixture into the remaining milk, stirring well.
• Add the sugar, cinnamon and brandy. Adjust to taste at this point.
• Serve the brandy hot chocolate in tall heatproof glasses or mugs, top with a dollop of whipped cream lightly dusted with cocoa powder or cinnamon.
• Serve with a cinnamon stick for a "stirrer"!
• Salut!

ORANGE BRANDY HOT CHOCOLATE

Steps:

• Into a cup of steaming hot chocolate, stir in the orange brandy and orange bitters if using. Top with a dollop of whipped cream, then eat a few spoonfuls of whipped cream if no one is looking. Zest some orange over the whipped cream for aroma and prettiness and to impress your dinner guests with very little effort.

DELICIOUS HOT CHOCOLATE

Steps:

• To make the basic hot chocolate, combine the milk with the half-and-half in a small saucepan. Warm over medium-low heat, and then stir in the chocolate chips. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. Add a splash of vanilla extract. If it's not quite sweet enough for you, add 1 teaspoon or so of sugar. Serve in mugs with whipped cream.

WORK-A-HOLIC'S HOT CHOCOLATE

Steps:

• Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
• In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
• Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
• Add to the vanilla cream the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate.

WHITE CHOCOLATE BRANDY ALEXANDER

Steps:

• In a large saucepan, heat the milk and salt over medium heat just until mixture comes to a simmer. Remove from the heat. Add chocolate; whisk until mixture is smooth. Stir in brandy, creme de cacao and vanilla., Fill mugs or cups three-fourths full. Top with whipped topping and chocolate shavings if desired.

BRANDIED CHOCOLATE COVERED CHERRIES

Steps:

• Pour brandy over drained cherries; let set for two days.
• Combine butter, corn syrup and salt; blend until smooth.
• Add confectioners' sugar and mix well.
• Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes.
• Drain cherries well on paper towels; pat dry.
• Shape a marble-size piece of fondant around each cherry and place on wax paper-lined tray. Chill until firm, about 2 hours.
• Melt chocolate over hot water, stirring constantly.
• Dip cherries quickly and place on wax paper-lined tray.
• Place in refrigerator to set.
• Store in covered container in a cool, dark place for 10 to 14 days to fully ripen allow the fondant to liquify inside.

HOT CHOCOLATE MIX

Steps:

• Mix milk powder, sugar, cocoa, and salt together in a bowl. Transfer mix to an airtight container.

HOT CHOCOLATE - SOUTH AMERICAN STYLE

Steps:

• In a saucepan over low heat, stir together the sugar, cocoa powder and chili powder. Cook and stir for 5 minutes. Add water and bell pepper strips, and mix well. Bring to a simmer, and stir in milk. When the mixture is heated to your liking, remove the pepper strips with a slotted spoon. Add cherry brandy if using, and serve.

BAILEYS HOT CHOCOLATE

Steps:

• Prepare hot cocoa and pour into a mug. Stir in Baileys® Original Irish Cream. Top with whipped cream and drizzle with chocolate syrup.

A SPIRITFUL HOT CHOCOLATE

Steps:

• Microwave milk in a microwave-safe cup until hot, about 1 1/2 minutes; stir in hot chocolate mix. Stir brandy into hot chocolate and top with marshmallow ghost.

CLASSIC HOT CHOCOLATE

Steps:

• Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
• Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
• When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
• Serve topped with whipped cream or marshmallows.

CHOCOLATE-BRANDY SAUCE

Steps:

• Bring cream, sugar, brandy, and salt to a boil in a small saucepan. Pour over chocolate, and whisk to combine.

HOMEMADE HOT CHOCOLATE

Steps:

• In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
• For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.