Belgian Hot ChocolateWe’ll start in familiar territory on this journey of taste. This recipe from David Lebovitz uses actual chocolate (finely chopped) rather than powder, a little bit of cinnamon, salt, and half-and-half or whole milk. This drink will be as decadent as you’d like to make it; the blog author was using fairly high end chocolate, and suggests you do the same.
White Hot ChocolateAlthough I only like white chocolate in small doses (it’s usually too sweet for me), I’m very interested in trying out this recipe from Life 123. It calls for a LOT of vanilla; vanilla beans, white chocolate, and vanilla ice cream. To help balance the taste a little, it also calls for some hazelnut flavored dairy creamer. This could be great with some slightly-sweet biscuits or cookies to dip in this very vanilla concoction.
Candy Cane Hot ChocolateCandy canes and hot chocolate make for a very natural pairing, and these pictures (and recipe!) at Family Feed Bag showcase it perfectly. It’s very easy to make, as long as you’re careful not to boil the mix. You’ll have a candy cane-y chocolate drink in no time!
Banana Hot ChocolateI’ve been on a serious banana kick lately, and I’ve always loved how chocolate and banana tastes together. I’ll be honest; I never considered blending a banana to mix it in with hot chocolate until I stumbled upon this recipe from Chow. The most difficult part of making this hot chocolate is straining the blended banana mixture over the saucepan, and that’s not too terrible, is it? 🙂
Cherry Cordial Hot ChocolateThis hot chocolate recipe from Food.com user Ratherbeswimmin delivers on both appearance and taste. It’ll take you roughly 10 minutes to throw together, and uses maraschino cherry juice to give the pink coloring and the pink flavoring. Sprinkle the top with a maraschino cherry garnish, and you’ll have a drink that’s perfect for cherry lovers.
Peanut Butter Curry Hot ChocolateI know what you’re thinking. You’re thinking, curry? In my hot chocolate? Or maybe it was the peanut butter that threw you off. Wouldn’t that just turn it into a sort of thick chocolate sludge? Well, fret not, dear reader. This recipe from The Culinary Life calls for blending if you can’t get all of the peanut butter lumps mixed into the milk properly. This recipe is definitely for the more adventurous; even I’m still having trouble processing the use of curry in a sweet drink. But I’d love to try it out! It’s cold outside (for me, anyway, maybe you’re fortunate enough to be in a warm place!), so hopefully these recipes will help you warm up. Maybe they’ll even give you other ideas for things to throw into your usual hot chocolate.