Quick Recipes and Easy

Cozy Up With These “Oh So Good” Hot Chocolate Recipes

When it’s cold and frosty outside, there’s nothing better than curling up with a nice huge mug of homemade hot chocolate. Why pay several dollars for a cup of gourmet hot chocolate when you can easily learn how to make your own tasty hot chocolate drink?

You can make the classic creamy hot chocolate, or get a small adventurous and try the white chocolate or Mexican hot chocolate recipe. If you delight in giving hot chocolate as a gift, then you may wish to make your own hot chocolate mix and place it in decorative glass jars.

The following hot chocolate recipes can be made the ancient fashioned way, using a pan and a stovetop. Or, you may wish to buy a hot chocolate maker to speed things up.

But you choose to make it, you’ll certainly delight in the aroma and flavors of a tasty hot chocolate drink tickling your taste buds, and warming your tummy during the long winter days and nights.

Creamy Hot Chocolate

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
½ cup unsweetened cocoa
1 ½ teaspoons vanilla extra
1/8 teaspoon salt
6 ½ cups hot water
Marshmallows (optional)


In large saucepan over medium heat, combine sweetened condensed milk,
cocoa, vanilla, and salt; mix well. Slowly stir in water. Heat through, stirring
occasionally. Do not boil. Top with marshmallows. Store covered in
refrigerator. *Will last up to 5 days.

Makes 8 servings.

Simple Mexican Hot Chocolate

3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
½ teaspoon ground cinnamon
1 pinch chili powder
¼ cup milk
¾ cup boiling water


In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

Makes 2 servings.

Spicy White Hot Chocolate

3 ¼ cups 2% stout milk
6 oz. white chocolate, chopped
1 egg, beaten
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon


Place the white chocolate in a medium metal bowl over a pan of barely simmering
water, or in the top half of a double boiler. Allow the chocolate to melt, stirring
occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg
until smooth.

Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes.

Gradually whisk in remaining milk, and heat until hot, but not simmering. (You don’t
want a skin to form on top of the milk). Chocolate will be ready to drink when either
the taste of the cayenne is masked by the temperature of the milk (the spiciness of
the pepper will remain), or when the hot chocolate is at your desired temperature.

Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

Makes 4 servings.

Zingy Mocha Hot Chocolate

½ cup semisweet chocolate chips
½ cup milk
¼ teaspoon ground cinnamon
1 dash hot chili powder
1 teaspoon instant coffee granules
½ cup cold milk
Marshmallows and chocolate sprinkles (optional)


Combine the chocolate chips and milk in a glass or plastic dish, microwave on high,
stirring every 20 – 30 seconds, until melted and smooth. Mix in the coffee, cinnamon, and hot chili powder until the instant coffee has dissolved. Stir in the cold milk.

Strain into 2 mugs. Thin with additional milk, if desired. Garnish with marshmallows
and chocolate sprinkles.
Makes 2 servings.

Peanut Buttercup Hot Chocolate

1 (1 oz.) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter


In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons
of peanut butter. Delight in.

Makes 1 serving.

Russian Hot Chocolate

1 oz. vanilla flavored vodka
¾ oz. amaretto liqueur
1 tablespoon instant hot chocolate mix
4 oz. hot milk


In a coffee mug, pour in the vanilla vodka, amaretto, and add the hot
chocolate mix. Pour in the hot milk and stir to blend well.

Makes 1 serving.

Hot Chocolate Mix Recipe

11 cups dry milk powder
1 (8 oz.) container powdered non-dairy creamer
2 ½ cups confectioners’ sugar
1 (16 oz) container instant chocolate drink mix


Sift together the powdered milk, non-dairy creamer, powdered sugar and instant
chocolate drink mix. Store in air tight containers or glass jars for gift giving

To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon,
If desired.

Make 80 servings.

© Donna Monday

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