Fabulously Frothy Hot Chocolate Recipes

THE BEST HOT CHOCOLATE

Steps:

• Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and while it's heating, put a tablespoon of chocolate powder into each mug. Add a little warmish milk from the pan to each mug, you just need enough to dissolve the chocolate powder.
• At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it: you need the extra space for shaking and frothing).
• Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour into your mugs. A little stir and you can slurp your way to heaven!

FLUFFY HOT CHOCOLATE

Steps:

• In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.

MEXICAN FROTHY HOT CHOCOLATE

Steps:

• Warm the milk and chocolate in a saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
• Stir whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the whisk. Serve immediately adding Kahlua if desired.
• Topping with optional garnishes.

GOURMET BELGIAN HOT CHOCOLATE

Steps:

• Start off by mixing together the milk and the vanilla bean in a saucepan.
• Heat the milk on medium flame.
• Do so till you see the appearance of bubbles around the edge of the saucepan.
• Reduce flame.
• Add the chocolate pieces.
• Whisk occasionally, until melted.
• Remove from flame.
• Remove the vanilla bean.
• You may rinse, dry and save the vanilla bean to use later on in another recipe.
• If the milk is too thick, add some more milk to thin it.
• Just before serving, whisk the milk vigorously to create alot of foam.
• Serve with a smile!

BITTERSWEET HOT CHOCOLATE

Steps:

• 1. In a 3- to 4-quart slow cooker, combine half-and-half, milk, and cinnamon sticks. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
• 2. Remove and discard cinnamon sticks. If necessary, skim "skin" from surface; discard. Stir in chocolate pieces; whisk until chocolate is melted and smooth. Stir in vanilla. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. If desired, float marshmallows on top of individual servings. Makes 12 (3/4-cup) servings.