It’s hot chocolate season, and as good as a plain cup can be, it’s also fun to dress it up with more than just whipped cream and marshmallows.
Cocoa bombs are great; each one is an explosion of flavors in a cup. I gave some for Christmas that I found at Raymer’s Homemade Candies in Doylestown. Chocolate spheres are set into a mug, then covered with hot milk. When they melt, they reveal their wondrous fillings. It could be crushed peppermint canes, marshmallows, hot cocoa mix, instant coffee, vanilla, hazelnut or raspberry flavorings. If you like caramel, cinnamon or malted milk balls, you can find those too.
But cocoa bombs are a little pricey, especially when you consider that you can mix the same and additional flavors into your hot chocolate at home.
Do you like candied bacon? Crumble it and add it to your hot chocolate. How about tequila, Bailey’s Irish Cream, peppermint schnapps or rum? A splash will jazz up your drink.
Pretzels, chocolate chips or the nuts of your choice can all become part of your dressed-up drink, or you can create a s’more in a cup with crushed graham crackers, marshmallows and squares of chocolate.
If you love peanut butter cups or peppermint patties, melt them into your hot chocolate for a favorite for children and adults.
You can start with hot milk and an instant mix, or you can make your hot chocolate from scratch.
When you dress up your cup it becomes more than just a sweet, hot beverage. It’s a rich, exotic dessert.
You can pair your hot chocolate with cookies, cakes, pancakes and waffles if you choose. Instead of a tea break, enjoy a cup of hot cocoa. Shortbread and almond cookies are great companions.
This recipe comes from countryliving.com, which offers 30 different recipes for exotic hot chocolate.
S’mores Hot Chocolate
2 cups milk (any kind)
1 cup water (or sub more milk)
¼ cup cocoa powder
2 tablespoons light chocolate syrup
2 tablespoons sugar
¼ teaspoon non-bitter stevia (or add 1-2 tablespoons more sugar to taste)
Pinch salt
Graham crackers, crushed
½ cup marshmallows
1. Preheat oven to low broil and move oven rack to the second from the top (high enough up to broil your marshmallows). Place baking sheet on rack.
2. Heat milk and water in a saucepan over medium heat until warmed through – about 5 minutes. Be careful not to overheat or scald.
3. Add cocoa powder, chocolate syrup, sugar, stevia and salt and whisk vigorously until thoroughly combined.
4. Meanwhile, take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. You could also add some graham cracker crumbs to the bottom of your mug for extra graham flavor.
5. Pour in hot chocolate and top with 1/4 cup marshmallows each. Carefully set mugs on the baking sheet in the oven and broil marshmallows until browned, watching carefully as to not let them burn.
6. Carefully remove from the oven with a towel and serve with holders or a small towel to protect hand from heat (they should cool quickly). Top with a drizzle of chocolate syrup and extra graham cracker crumbs for serving (optional).
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