Hot Chocolate for New Year's Eve
To ring in 2016, we're planning a party around the fire pit with family and friends. S'mores and sparklers will be on the agenda, along with a warming winter treat-- hot chocolate served in our vintage-inspired enamel mugs. We're planning to dress up our go-to cocoa recipe with a few festive add-ins that will delight kids and grown-ups alike. Read on for our classic hot chocolate how-to, plus three ways to garnish this winter favorite for a New Year's Eve toast.
4 cups whole milk
1/4 cup half and half
1/8 cup sugar
16 oz. 72% dark chocolate, shaved
Warm milk, half-and-half, and sugar over medium heat, being careful not to burn. Remove from heat and stir in chocolate until melted and smooth.
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Candy cane stick
Make hot chocolate as instructed above, then stir in vanilla and peppermint extracts. Top with marshmallows-- toast them first for an extra-sweet touch-- and a candy cane stirring stick.
Cardamom & Orange
10 cardamom pods
Peel orange, avoiding pith. Crack cardamom pods with the flat side of a knife, then add orange peel and cardamom pods when heating milk. Strain, then stir in chocolate and garnish with powdered cardamom and orange peel.
2 oz. cherry liqueur (Maraschino or Kirsch)
2 oz. bourbon
Make hot chocolate as instructed above, then stir in bourbon and cherry liqueur. Top with whipped cream and chocolate shavings.
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