Hot Chocolate Three Ways

Pumpkin Spice Season is well underway! As you can probably tell, I’m a little bit obsessed with spooky season. I’ve always unapologetically loved Halloween. I would throw Halloween parties in Switzerland, and everyone thought I was insane. It was awesome. Quite obviously, witches are my jam, so I wrote out the magical potion for witch’s hot chocolate (version en français en bas). If you’re looking for some new ways to treat yourself, read on for my hot chocolate recipes, perfect to warm yourself on a chilly autumn day.

Easy Ways to Spice up Your Cocoa

Find the right hot chocolate for your mood. Are you feeling sophisticated today? Sweet and spicy? Or trendy and fun? I’ve taken a hot chocolate base recipe (delicious all on its own) and come up with different spins on the classic. Each recipe is for one cup – simply multiply the recipe for as many people you are going to be serving!

Mint Hot Chocolate

Mint hot chocolate is cool and elegant, and in my opinion as delicious as it comes.

1 cup whole milk or unsweetened almond milk

1 tbsp cocoa powder

1 tbsp sugar

1/2 tsp vanilla

1/4 tsp peppermint extract

Bring milk to a simmer over the stovetop. Add cocoa powder and sugar, then whisk. Finally, stir in vanilla and peppermint extract. Pour into a mug and garnish with whipped cream and chocolate shavings.


Mexican Hot Chocolate

Heat things up with a little cayenne. This has long been my go-to hot chocolate fave. I love the surprise of the heat, as well as the nuttiness of the cinnamon. Sweet and spicy!

1 cup whole milk or almond milk

1 tbsp cocoa powder

1 tbsp sugar

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp chili powder

Bring milk to a simmer over the stovetop. Add cocoa powder and sugar, then whisk. Finally, stir in vanilla and spices. Pour into a mug and garnish with marshmallows, sea salt, and a dash of cayenne if you’re feeling daring. Stir with a cinnamon stick!


Pumpkin Spice Hot Chocolate

At this point, pumpkin spice is a classic beverage worthy of a holiday tradition. I wanted to take a cue from the delicious tastes of the season and bring them into your mug. If you are thinking: “Pumpkin puree in hot chocolate. Really?” you just have to try it. It equals anything you’ll find in a cafe.

1 cup whole milk or almond milk

1 tbsp cocoa powder

1 tbsp sugar

1/2 tsp vanilla

1 tsp pumpkin puree

1 tsp pumpkin spice (alternatively, 1/4 tsp each cinnamon, nutmeg, cardamon and ginger)

Bring milk to a simmer over the stovetop. Add cocoa powder and sugar, then whisk. Finally, stir in vanilla, pumpkin puree, and spices. Pour into a mug and garnish with whipped cream and nutmeg.


Pro tip: Maybe you’re saying “Great, now I want a hot chocolate but I don’t want to do all the work, can’t I just have some of the powdered stuff?” I hear you, and I got you. To tart up a hot chocolate powder mix, slip a chai tea bag into your mug before you add the cocoa. Let it steep for two minutes, remove bag, then go about mixing in the hot chocolate powder. The flavour of the chai spices mingles with the chocolate to make an easy cup of heaven.

A reminder that my October newsletter is coming out soon, so if you’re not on the email list, sign up quick! The newsletter contains new recipes and book recommendations not included on the blog (like last month’s Double Chocolate Chip Cookies Two Ways), so you don’t want to miss out. Also, if you would like a copy of my witch’s hot chocolate, in french or english, please comment or message me!

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