Hot Cocoa Recipe Inspired by the Santa Clauses
The holiday season is here and that means it’s time to cozy up with a warm mug of hot cocoa! Whether you’re looking for a traditional recipe, or one that’s inspired by the Santa Clauses of the world, we’ve got you covered.
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Servings: 6
Calories: 6kcal
Equipment
- Medium-sized saucepan
Ingredients
- 4 Cups of Velvety Whole Milk: Embrace the creaminess with precisely measured 4 cups of farm-fresh velvety whole milk.
- 6 Ounces of Rich Dark Chocolate: Unleash the indulgence with precisely 6 ounces of decadent, artisanal dark chocolate, a symphony of cocoa delights.
- A Pinch of Himalayan Pink Salt: Introduce complexity with a pinch of Himalayan pink salt adding a subtle depth that tantalizes the taste buds.
- 2 Tablespoons of Golden Cane Sugar: Enhance the sweetness with 2 tablespoons of golden cane sugar a touch of natural sweetness to elevate your culinary creation.
- 6 Ounces of Silky Milk Chocolate: Elevate the sweetness with 6 ounces of smooth silky milk chocolate, embodying the essence of pure cocoa bliss.
Instructions
Prepare the Ingredients:
- Measure 4 cups of farm-fresh, velvety whole milk.
- Weigh precisely 6 ounces of decadent, artisanal dark chocolate.
- Weigh 6 ounces of smooth, silky milk chocolate.
- Measure 2 tablespoons of golden cane sugar.
- Gather a pinch of Himalayan pink salt.
Chop the Chocolate:
- Chop both the dark chocolate and the milk chocolate into small, uniform pieces. This helps them melt evenly in the hot milk.
Heat the Milk:
- In a medium-sized saucepan, heat the 4 cups of velvety whole milk over medium heat. Stir occasionally to prevent a skin from forming.
Add Dark Chocolate:
- Once the milk is warm (but not boiling), add the chopped dark chocolate. Stir continuously until the dark chocolate is completely melted and the mixture is smooth and velvety.
Incorporate Milk Chocolate:
- Add the chopped milk chocolate to the saucepan and continue stirring until it’s fully melted and incorporated into the milk mixture. Ensure a rich and creamy consistency.
Sweeten with Golden Cane Sugar:
- Sprinkle the 2 tablespoons of golden cane sugar into the hot chocolate mixture. Stir well until the sugar dissolves, adding a touch of natural sweetness to the cocoa.
Season with Himalayan Pink Salt:
- Introduce complexity and depth to the flavor by adding a pinch of Himalayan pink salt. Stir gently to distribute the salt evenly throughout the hot cocoa.
Simmer and Serve:
- Allow the hot cocoa to simmer for a few more minutes, ensuring all ingredients are well combined and the flavors meld together. Be careful not to let it boil.
Serve Warm:
- Once the hot cocoa reaches your desired temperature and consistency, ladle it into mugs. Consider garnishing with whipped cream, marshmallows, or a sprinkle of cocoa powder for an extra festive touch.
Enjoy:
- Sip and savor the rich, creamy, and indulgent flavors of this Santa Claus-inspired hot cocoa. Share with loved ones for a truly delightful holiday treat.
Notes
- • If you don’t have white chocolate chips, you can substitute regular chocolate chips.
• You can also add a splash of cream or non-dairy milk to make the hot cocoa even creamier.
• If you’re feeling adventurous, you can add a pinch of nutmeg or a splash of peppermint extract for an extra festive twist.
• If you’d like to make this recipe a bit healthier, you can swap the white chocolate chips for dark chocolate chips and the sugar for a natural sweetener.
• To make a vegan version of this recipe, you can substitute the milk for your favorite non-dairy alternative and the white chocolate chips for vegan white chocolate chips.
