I didn't think it would happen...but it did. The desire for a warm drink and wool socks does come upon you in Southern California. We moved to Los Angeles in the middle of a heat wave this past summer, which didn't end until the first part of November! Quite a contrast after leaving the four seasons of Minnesota. Now the Christmas lights adorn the palm trees and ever so slight chill is in the air.
While it was still warm here, Amanda from Delighted Magazine asked me to contribute a hot cocoa recipe with a "twist"for Delighted's Winter issue. If you haven't discovered this GORGEOUS on-line magazine yet, you should click over there and to see which one she picked for the magazine. Beautiful photography, special features, gift and recipe ideas. Each issue more lovely than the next! Wholeheartedly, I went to work on some recipe ideas and these are a few my taste tester husband and kids thought made the cut. Now we are ready for cocoa! Something to keep you warm this winter and serve to guests this Christmas season.
Hot Coconut Cocoa
Hot Coconut Cocoa
Creamy coconut milk gives this hot cocoa a luxurious texture. Not too sweet with lovely hint of coconut that pairs so well with chocolate. Since this warm frothy drink doesn't scream coconut, all of your guests will love it especially those who need a dairy-free alternative.
1 15 oz can of coconut milk
4 oz.Bitter sweet chocolate
4 oz. Milk chocolate
2 Tbsp. Cocoa powder
1/3. c. boiling water
pinch of salt
tsp. vanilla
Whisk cocoa into 1/3 c. boiling water. In a saucepan combine coconut milk and pinch of salt. Simmer. Add the cocoa mixture and chocolate chips whisk to combine and chocolate melts. Stir in vanilla.
Garnish with whipped cream and chocolate shavings.
Hot Lemon Cream Cocoa
Lemon Cream Hot Cocoa
Citrus is wonderful perk of the cold winter. Hot cocoa is a prize at the end of winter outdoor activities. Who would ever dream that pairing them together would be a delicious option. After having a taste of an unlikely Lemon Chocolate Tart, and dreaming of more, this hot cocoa was born. The best chocolate you can find topped with a lemon cream.
Hot Cocoa
1 1/2 c. whole milk
1 c. half and half
4 oz. Bittersweet chocolate chopped
4 oz. Milk chocolate chopped
2 Tbsp. Cocoa powder
1/3 c. boiling water
1 tsp. vanilla
Whisk cocoa into 1/3 c. boiling water. In a saucepan heat the milk and half and half, smoked salt and smoked paprika to just below simmering. Add the chocolate pieces, whisk together until melted. Add vanilla.
Lemon Cream
2 large eggs
1 large egg yolk
1/2 c. granulated sugar
1/2 c. freshly squeezed lemon juice
2 Tbsp. cold unsalted butter cut into pieces
pinch of salt
1/2 c. heavy cream
Whisk together eggs, egg yolk, sugar and lemon juice. Cook over medium heat stirring constantly until the lemon curd has thickened and it coats the back of the spoon. Remove from heat add a pinch of salt and whisk in the butter pieces.
Let cool completely. Whip the cream and fold into the curd.
*Shortcut: You can use a purchased lemon curd and fold in freshly whipped cream.
Smoked Hot Cocoa
Smoked Hot Cocoa
My secret weapon in cooking lately has been smoked salt and smoked paprika. Both seasonings can be very subtle in everything from soups to guacamole, leaving people wondering, what the interesting undertone is. With this hot cocoa recipe I'm not going too crazy because by now many people have added cayenne to their chocolaty drinks. The addition of smoked salt and paprika kick up the already wonderful chocolate flavor.
1 1/2 c. whole milk
1 c. half and half
4 oz. Bittersweet chocolate chopped
4 oz. Milk chocolate chopped
2 Tbsp. Cocoa powder
1/3 c. boiling water
1/8 tsp Smoked Salt (or more to taste)
1/4 tsp Smoked Paprika
1 tsp. Vanilla
Whisk cocoa into 1/3 c. boiling water. In a saucepan heat the milk and half and half, smoked salt and smoked paprika to just below simmering. Add the chocolate pieces, whisk together until melted. Add vanilla.
Serve with lightly sweetened whipped cream and a sprinkling of smoked paprika.
