Cocoa Loco 3 Different Types of Hot Chocolates
Indulge in a triple dose of cocoa bliss with "Cocoa Loco 3 Different Types of Hot Chocolates," the ultimate recipe for homemade hot chocolate lovers. This decadent trio includes a Classic Creamy Hot Chocolate, a bold Spiced Mexican Hot Chocolate, and a festive White Chocolate Peppermint delight. Starting with a rich, velvety base of whole milk and heavy cream, each variety offers its own unique twist—whether it's melted semisweet chocolate for pure comfort, a kiss of cayenne and cinnamon for a spicy kick, or white chocolate chips blended with peppermint for a holiday-inspired treat. Perfect for chilly nights or cozy gatherings, this recipe is quick to prepare in just 25 minutes and serves up to six. Elevate your hot cocoa game with these show-stopping flavors, topped with whipped cream, crushed peppermint, or a sprinkle of cinnamon for the ultimate finishing touches.
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Recipe Information
Ingredients
- 6 cups Whole milk
- 2 cups Heavy cream
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsweetened cocoa powder
- 1 cup Semisweet chocolate chips
- 1 piece Cinnamon stick
- 0.25 teaspoons Ground cayenne pepper
- 0.5 teaspoons Ground cinnamon
- 1.25 cup White chocolate chips
- 0.5 teaspoons Peppermint extract
- 1 as-needed Whipped cream
- 0.25 cup Crushed peppermint candies
Instructions
Start by preparing the base. In a medium saucepan over low heat, combine 6 cups of whole milk and 2 cups of heavy cream. Stir occasionally to warm through without boiling.
For the Classic Creamy Hot Chocolate: Take 1/3 of the milk and cream mixture and transfer it to a small saucepan. Add 2 tablespoons of granulated sugar, 3 tablespoons of cocoa powder, and 1 cup of semisweet chocolate chips. Whisk until smooth and creamy. Pour into mugs and top with whipped cream.
For Spiced Mexican Hot Chocolate: Reserve another 1/3 of the milk and cream mixture in a medium saucepan. Add 1 cinnamon stick, 1 teaspoon of cocoa powder, 0.25 teaspoons of ground cayenne pepper, 0.5 teaspoons of ground cinnamon, and 1 tablespoon of granulated sugar. Bring to a gentle simmer for 5 minutes while whisking. Strain to remove the cinnamon stick and pour into mugs. Garnish with a pinch of cinnamon.
For Decadent White Chocolate Peppermint: Use the remaining 1/3 of the milk and cream mixture. Stir in 1.25 cups of white chocolate chips, whisking until melted. Add 0.5 teaspoons of peppermint extract and stir well. Pour into mugs and top with whipped cream. Sprinkle crushed peppermint candies on top for garnish.
Serve all three hot chocolate varieties immediately for the best flavor. Enjoy with your favorite cookies or pastries!
Nutrition Facts
Calories |
5615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.2 g | 471% | |
| Saturated Fat | 226.9 g | 1134% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 513.8 g | 187% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 453.9 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 2542 mg | 196% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4669 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
