Vanilla Hot Chocolate Recipes

WHITE HOT CHOCOLATE

Steps:

• In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla and whisk vigorously. Reheat very gently and serve with a vanilla bean as a stirrer in each cup.

HOT VANILLA

Steps:

• Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

HOMEMADE HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Pour the cocoa powder, granulated sugar, and brown sugar into a mug.
• Add the vanilla extract and a splash of milk.
• Add 1 cup of boiling water and stir.
• Optional: top with marshmallows.
• Enjoy!

AVENUE'S HOT CHOCOLATE

Steps:

• Pour milk and cocoa into a sauce pot and bring to a simmer and add sugar. Reduce heat to very low and add chocolate stirring occasionally until melted about 3 to 5 minutes. Strain hot chocolate through a chinois and finish with vanilla. Hot chocolate can be topped off with homemade marshmallows or whipped cream.

CINNAMON VANILLA HOT CHOCOLATE

Steps:

• Place milk and chocolate in a small saucepan, and heat on medium. The milk should not boil at any point.
• Continue cooking until the dark chocolate is completely dissolved.
• Pour mixture into a mug, and add vanilla essence and cinnamon.

VANILLA HOT CHOCOLATE MIX

Steps:

• make mix
• Place the sugar in a large bowl. Split the vanilla bean in half lengthwise, scrape the seeds into the sugar, and add the pod. Work the seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
• In food processor fitted with the metal blade, process the chocolates until finely ground, using 4-second pulses. (Process in 2 batches if necessary.)
• Remove the pod from the sugar. Add the ground chocolate and cocoa powder to the sugar and whisk to blend. Store mix airtight at room temperature for up to 6 months.
• to serve
• For each serving, heat 8 ounces milk in a small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup of the mix. Serve with unsweetened softly whipped cream or marshmallows.
• cook's note
• Save the other half of the VANILLA BEAN for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.
• The DUTCH-PROCESSED COCOA has been treated with an alkaline solution, which gives it a darker color and less bitter flavor and makes it dissolve more easily. Dröste is a good brand.

VANILLA HOT CHOCOLATE

Steps:

• Add milk, vanilla syrup, and salt to a saucepan; place over medium heat; cook/stir until mixture is hot (do not let boil).
• Split vanilla bean lengthwise with a small sharp knife and scrape the seeds into the saucepan.
• Stir in the white chocolate until it has melted and the mixture is smooth (don't rush this step by turning up the heat; white chocolate has a tendency to seize when heated at too high a temperature).
• Ladle the hot chocolate into 4 mugs; top with marshmallow and a sprinkling of grated chocolate.