Rich & Creamy Hot Chocolate

As we transition into the coldest months of the year, hot chocolate pretty much becomes an necessity. While I’m all for the convenience of store-bought cocoa packages for a quick cocoa fix, once in a while it’s nice to splurge on some rich and creamy homemade hot chocolate. If you have a little extra time one night for a tasty treat, give it a try and see which one you prefer!

Salted Caramel

Salted caramel hot chocolate is the perfect drink to introduce you to the winter months.

INGREDIENTS:

1 cup heavy cream

2 cups milk

1 cup bittersweet chocolate (chopped or chips)

2 tbsp sugar

Salted Caramel Sauce (to taste)

RECIPE:

Dissolve the sugar in a small saucepan of milk & cream over medium heat until the sides start to bubble

Melt the chocolate by microwaving and stirring in 

30-second intervals. 

Turn the heat off the milk and whisk in the melted chocolate mixture

Whisk in salted caramel sauce to taste

Top with your favorite garnish (including more caramel sauce)!

Salted caramel sauce:  Heat 1 cup of granulated sugar and 1/4 cup of water in large saucepan on high.  Stir constantly until boiling mixture reaches an amber color (be careful, it burns quickly after this color!). Remove from heat and slowly whisk in 2/3 cup of room-temperature heavy whipping cream. Once that’s incorporated, mix in 4 tablespoons of butter, then 1 teaspoon vanilla extract, then salt (preferably fleur de sel or other finishing salt) to taste.

Peppermint

Peppermint is a classic when it comes to winter flavors. To add a “twist” to this hot chocolate, try adding some frozen whipped topping cut into winter shapes!

INGREDIENTS:

(Use ingredients 1-4 from salted caramel hot chocolate)

2 drops peppermint extract

1/8 teaspoon of salt

RECIPE:

(Follow steps 1-3 for the salted caramel hot chocolate.)

Whisk in 2 drops of peppermint extract and 1/8 teaspoon of salt. 

To make your hot chocolate extra sweet, stir it with a candy cane before garnishing with your favorite toppings.

Whipped Topping Shapes:  Mix 1/4 cup of water with a tub of cool whip. Spread the whip into an even layer on top of wax paper (about 1/2 to 1 inch thick). Freeze several hours or overnight. Once frozen, cut out shapes with cookie cutters (work quickly – these melt fast!) 

Jamie Alexander is a nationally-published portrait and commercial photographer, Tanner Publishing Co. staff photographer, and owner of JAA Studios. She is also a recipe developer and blogger for “Lavender and Lenses” – a blog focused on healthy recipes and international travel. Follow her culinary instagram at @lavenderandlenses