Dutch Hot Chocolate Recipes

DUTCH HOT CHOCOLATE

Steps:

• In a large kettle, combine the milk, water, 1 cup sugar, chocolate and cinnamon. Bring to a boil. Reduce heat to low; cook and stir until chocolate is melted. Add brown sugar and remaining sugar; cook and stir until heated through. Discard cinnamon.

HOMEMADE INSTANT HOT CHOCOLATE MIX

Steps:

• Place cocoa, sugar, salt, and cayenne in a bowl. Whisk until thoroughly combined. Store in glass jars.

DUTCH HOT CHOCOLATE

Steps:

• In a large bowl, stir together the cocoa and 6 tablespoons of sugar. Stir in 1/4 cup of the milk, 1 tablespoon at a time, making a smooth paste.
• Place the remaining milk and the vanilla bean in a large saucepan and bring just to a boil. Meanwhile, whip the cream to soft peaks; add 2 teaspoons of sugar to it. Remove the milk from the heat and whisk into the chocolate mixture. Remove the vanilla bean.
• Ladle the chocolate into 4 mugs and top with generous dollops of the whipped cream. Serve immediately.

KETO HOT CHOCOLATE

Steps:

• In a small saucepan, heat the half-and-half over medium-low heat until small bubbles appear around the edges. Don't allow it to come to a boil.
• Lower the heat to low. Whisk in the stevia and the cocoa powder until fully incorporated.
• Turn the heat off, leaving the saucepan on the hot burner. Stir in the chopped chocolate until melted.
• If desired, garnish with a dollop of keto whipped cream and a dusting of cocoa powder, then serve.

THE BEST HOT CHOCOLATE

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.