Hot chocolate can never be boring. With a hundred ways of preparing it and a million flavors you can incorporate into your cup of comfort, there's no reason not to try a few varieties of hot chocolate as enjoyed by chocoholics around the world.
Cioccolata Calda - Italian Hot Chocolate (My Sequined Life)
If you're into Italian culture and cuisine, you might want to try this Cioccolata Calda or Italian Hot Chocolate recipe with My Sequined Life. What makes this hot chocolate different is that it's super thick - it can almost be a cross between a drink and a pudding!
"Cioccolata calda is a type of Italian hot chocolate that is ultra thick and creamy – almost like a warm, sippable chocolate pudding. This recipe is is dairy-free and vegan (with a dairy option), and can easily be doubled!"
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- pinch of salt
- 3/4 cup plus 1 tbsp almond milk, divided*
- 2 tsp cornstarch
- 1/4 tsp vanilla extract
French Hot Chocolate Recipe (A Spicy Perspective)
They say the French always has an elegant way of doing things. Make this French Hot Chocolate Recipe from A Spicy Perspective and you'll feel like you're enjoying the sights from an al fresco table at a Paris bistro! The combination of milk and cream makes this recipe extra rich and luxurious.
"This simple 5-ingredient French Hot Chocolate Recipe, AKA Drinking Chocolate, is a Parisian favorite and a must-make for the holidays!"
- Good quality semisweet chocolate
- Brown sugar
- A little vanilla extract
Authentic Mexican Hot Chocolate Recipe (A Side of Sweet)
If you love your hot chocolate with a little more depth of flavor, this Authentic Mexican Hot Chocolate Recipe from A Side of Sweet is a treat for you! Chunks of dark chocolate are melted in milk with water and mixed with a little cinnamon. A cinnamon stick on every cup makes it more fragrant and delectable.
"How to make authentic Mexican Hot Chocolate. A rich and spicy sipping chocolate recipe with cinnamon that is perfect for the holidays."
- 480 ml (17 fluid ounces) water
- 480 ml (17 fluid ounces) milk**
- 150 grams (5 1/4 ounces) quality dark chocolate (75% cacao or more), coarsely chopped
- 1/2 teaspoon cinnamon powder*
- Granulated sugar, to taste (I used 1/3 cup)
- 4 cinnamon sticks, for serving
Ludy's Kitchen Cooking Tip:
When making hot chocolate using actual chocolate bars, always heat the milk first before adding chocolate. Putting chocolate on a heated pan first can burn it and ruin the consistency.
Make cooking a lot easier and more enjoyable by using good quality silicone baking mats. Not only are silicone mats sturdy and durable. Because they're non-stick, you can also cut your clean-up time in half.