BEST HOT COCOA RECIPE RECIPES

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BEST HOMEMADE HOT COCOA | CLASSIC HOT CHOCOLATE RECIPE ...



Best Homemade Hot Cocoa | Classic Hot Chocolate Recipe ... image

Provided by Food Network Kitchen

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

3 cups milk
1 cup heavy cream
1/2 cup sugar
1/4 cup unsweetened cocoa powder
Kosher salt
6 ounces milk chocolate, chopped
1 teaspoon pure vanilla extract
Marshmallows or whipped cream, for topping

Steps:

  • Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil.
  • Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream.

THE BEST HOT CHOCOLATE RECIPE - FOOD NETWORK



The Best Hot Chocolate Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

3 cups whole milk
1 cup half-and-half
1/4 cup good quality Dutch process cocoa powder
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
Serving suggestions: Marshmallow Footballs, recipe follows
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
2 egg whites
1 tablespoon gelatin
2 tablespoons cold water
1/4 teaspoon pure vanilla extract

Steps:

  • Place milk and half-and-half in a saucepan and heat to a simmer over medium heat. 
  • Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos. 
  • Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately. 
  • Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F. 
  • Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge. 
  • When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. 
  • Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.

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