When it’s snowy and freezing cold outside, whip up a batch of hot chocolate.

Here’s two hot chocolate recipes – French chocolat chaud and Mexican chocolate caliente.

French hot chocolate is velvety rich, with a dollop of whipped cream. Mexican hot chocolate has flavors of cocoa and cinnamon.

 

French hot chocolate

9 oz. dark, semisweet, milk chocolate, finely chopped
1 cup milk
1 cup heavy cream
2 tbsp sugar
½ tsp vanilla

1 cup heavy whipping cream for topping.

In stand mixer, whip heavy cream for topping.

On medium low heat, in a saucepan, heat the milk and cream. Do not boil.
Reduce heat to low, whisk in chopped chocolate, whisking continuously until chocolate is melted. Add sugar and vanilla, whisk more until velvety smooth.

Pour into cups and top with whipped cream.

Recipe makes 3 – 4 cups.

Tip: Use combination of chocolates to taste.

 

Mexican hot chocolate

4 cups whole milk
4 tbsp unsweetened cocoa powder
4 tbsp sugar
1 tsp ground cinnamon
½ tsp vanilla
¼ tsp chili powder
2 oz bittersweet chocolate (chop finely)
Marshmallows for topping, cinnamon stick for stirring

Tip: If you’d like a richer version, add more bittersweet chocolate; for a spicier version, add some cayenne.

In a medium saucepan, over medium high heat, add milk cocoa powder, sugar, cinnamon, vanilla, chili powder. Whisk together, add bittersweet chocolate and heat until chocolate has melted completely, and mixture is hot (but not boiling).

Divide into four mugs, top with marshmallows or stir with a cinnamon stick.

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