Diva Tasting: Hot Chocolates….

It is winter in the South and elsewhere. There are just nights when all I want is a book and a good cup of hot chocolate for the evening agenda. I hope you enjoy. The Queen Cronista


1/2 Cup Sugar
1/4 Cocoa
Dash Salt
1/3 Cup Water
4 Cups Milk
3/4 Tsp. Vanilla

Heat all but milk stir in hot water bring to boil 2 min…stir in milk do not boil…remove from heat add vanilla. Serve with whip cream or vanilla ice cream on top. 4 Cups.

Baileys Hot Chocolate


2 ounces Baileys® Original Irish Cream

1 cup prepared hot chocolate

Whipped cream

Chocolate topping


Step 1

Prepare hot cocoa and pour into a mug. Stir in Baileys® Original Irish Cream. Top with whipped cream and drizzle with chocolate syrup.

North Pole Special Blend Hot Chocolate


6 Cups Half-And-Half®

1 (14 Ounce) Can Sweetened Condensed Milk

1 ½ Cups Heavy Whipping Cream

1 ½ Cups Bittersweet Chocolate Chips

1 Teaspoon Vanilla Extract

Teaspoon Salt


Step 1 Combine milk, sweetened condensed milk, cream, chocolate chips, vanilla extract, and salt together in a large pot over low heat; cook, stirring constantly, until chocolate is melted, 30 to 40 minutes.

Yield: 10 servings

Hot Chocolate for Big Kids


¾ cup fat free half-and-half

¼ cup whipping cream

¼ cup fine-quality bittersweet chocolate (preferably 70% cacao), finely chopped

2 tablespoons white sugar

½ teaspoon vanilla extract

1 pinch ground cinnamon

¼ cup red wine


Step 1 Combine 1/2 of the half-and-half and 1/2 of the cream into a saucepan over low heat. Add chopped chocolate to the warmed cream mixture, whisking constantly (to prevent scalding) until chocolate is melted, 2 to 3 minutes. Pour in remaining half-and-half, remaining cream, sugar, vanilla extract, and cinnamon.

Step 2 Add red wine and allow to bubble for about 3 minutes. Remove from the heat and pour into a coffee mug to serve. Serves 1

Mexican Hot Chocolate


1 Vanilla Bean

1 Teaspoon Urfa Biber (Turkish Chile Pepper)

6 Cups Milk

1 Cinnamon Stick

8 Ounces Bittersweet Chocolate

2 Tablespoons White Sugar

½ Cup Whipped Cream, Or To Taste

1 Tablespoon Grated Bittersweet Chocolate


Step 1 Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.

Step 2 Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.

Step 3 Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.

Step 4 Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

Serves 8 Cups

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