What do you like in your hot chocolate?

In the old days when i drank, a bit of Kahlua was great.

Now I like mint chocolate chips that melt into a whipped cream topping.

Miracles, you sexy thing ;-}

I’m a purist. Just give me plenty of whipped cream and I’m good to go!

Nutmeg or a stick of cinnamon, sometimes a little cream, and once in a while a little added coffee. But depending on the brand and how rich it is, just plain works fine, too. Thank goodness we’re starting to get into that season.

Hot milk, or chocolate almond milk, with Ghiradelli cocoa (or occasionally Nutella) melted until smoothly combined. I only occasionally add marshmallows or whipped cream.

@zenvelo Mint chocolate chips surprisingly never occurred to me. I will definitely try that in winter!

Coffee and light cream. Hold the hot chocolate.

Peppermint Schnapps

I like a wee bit of peppermint. Last year I discovered Vitasoy Chocolate Peppermint Stick and I was hooked. I guess you could just put a peppermint stick in regular milk based hot chocolate too.

I like really good hot chocolate mix, especially since I make mine with coconut milk (non-dairy). It has to be the best of the best or I won’t indulge in the hot cocoa at all.

I like a tiny splash of vanilla extract.

A little amaretto adds a delicious note.

I like Royal Chocolate, which is hot chocolate with Crown Royal in it.

Plain old hot chocolate is what I like. Marshmallows are okay, whipped cream isn’t my thing, and anything else is unnecessary if the beverage is made right.

A yotta akuma haiku:

Hot chocolate sings
Please, not fucking snowman soup
A spot of bourbon

Nothing but whole milk and Mexican hot chocolate. This is heaven.

Like sweet tea, I’m rather picky with which kind of hot chocolate I’ll drink. Generally I’m not into the cocoa in packets, but instead I prefer to use baking chocolate such as Hershey’s with heated milk. My preference for extras in my hot chocolate is homemade whipped cream, and I also love marshmallows too.

@filmfann I never heard of Mexican hot chocolate, but you have me interested now :o)

@Paradox25 Mexican hot chocolate has bittersweet chocolate and the addition of spices, usually cinnamon. Here is a Recipe

For a more authentic recipe use Mexican Chocolate instead of just regular bittersweet chocolate.

Seventy virgin maidens.

do I have to convert?

It has to be dairy-free for me. Soya-milk or some other substitute. A shot of brandy, dark rum or amaretto finishes it off nicely.

You will find Mexican Hot Chocolate in the Ethnic Foods aisle. Cut two triangles from the circle, and chop it up. Pour it into a cup of hot milk.

@filmfann @Kardamom When I finish working on my kitchen I’ll have to try those recipes. I mean I have to because we’re talking about chocolate now :)

Oooh I forgot to say when splurging for an after dinner winter treat, we add in Butterscotch Schnapps to homemade hot cocoa…It was a treat we first enjoyed at an Anniversary Dinner we had whilst spending the weekend away in Chicago.

Here’s the delicious cocoa recipe we received from the head pastry chef at The Signature Room (95th floor of the Hancock Bldg, Magnificient Mile, Chicago)

½ Cup Brown Sugar
1 oz. Cornstarch
6 Tbl. Cocoa Powder Combine ingredients and blend well.

6 Cup Whole Milk
2 Cup Heavy Cream
¾ Cup Hersheys Syrup —Add to above blending well. Heat to just below the boil to activate cornstarch.

^^^Just add the Butterscotch Schnapps to the fancy mug you’ll enjoy this from….YUM!