10 fresh ways to improve a mug of hot cocoa
This Nov. 3, 2014 photo shows gingerbread hot cocoa in Concord, N.H. Once the cooler weather arrives, the hot coca craving can intensify. (AP Photo/Matthew Mead)
We can't help it. Once the cooler weather arrives, we crave hot cocoa with the same intensity that we crave a cold beer during barbecue season.
There is, after all, something intensely comforting about drinking a warm mug of chocolate! Add a dollop of freshly whipped and lightly sweetened cream and it doesn't get much better.
To help take our hot cocoa game to the next level, we decided to see how many ways we could doctor a mug of basic cocoa. Turns out, the possibilities are pretty inspiring. Here are 10 combinations to consider adding to your hot cocoa.
Start with your favorite purchased hot cocoa mix, or make our hot cocoa.
Homemade hot cocoa
For homemade, heat 1 cup of whole milk until steaming. Sift together 1 tablespoon cocoa powder and 1 tablespoon sugar. Whisk into the hot milk along with one-quarter cup milk chocolate bits until completely smooth. Add any of the following:
• Almond praline: Use brown sugar in place of the white sugar. Stir in 1 teaspoon almond extract or 1 tablespoon amaretto liqueur.
• Hazelnut: Whisk in 2 tablespoons chocolate hazelnut spread (such as Nutella). Add 1 tablespoon Frangelico liqueur, if desired.
• Grasshopper: Whisk in half to 1 teaspoon peppermint extract, to taste.
• Raspberry: Strain 1 tablespoon raspberry preserves through a fine mesh strainer. Discard any solids, then whisk the raspberry purée into the hot cocoa.
• Chili: Stir in a pinch of cayenne and a pinch of cinnamon.
• Gingerbread: Add 1-and-one-half tablespoons of molasses and 1 teaspoon pumpkin pie spice blend. Stir in 1 tablespoon ginger liqueur, if desired.
• Coconut-lime: Add the finely grated zest of 1/2 lime and 2 tablespoons of cream of coconut. Add 1 ounce of rum, if desired.
• Honey-pepper: Use 1-and-one-half tablespoons of honey in place of the sugar. Stir in quarter teaspoon ground black pepper.
• Peanut butter-banana: Mash half of a very ripe banana until smooth. Whisk into the hot cocoa along with 1 tablespoon of peanut butter.
• Vanilla bean cheesecake: Scrape the seeds from a 1/2 vanilla bean pod into the cocoa. Transfer to a blender, add 2 tablespoons cream cheese then purée until smooth.
