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.

Hot Chocolate
(serves 4)
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
1 orange
10 cardamom pods
Powdered cardamom

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. 

Black Forest
2 oz. cherry liqueur (Maraschino or Kirsch)
2 oz. bourbon
Whipped cream
Chocolate shavings

Make hot chocolate as instructed above, then stir in bourbon and cherry liqueur. Top with whipped cream and chocolate shavings. 

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