How Do You Like Your Hot Chocolate?

Winter showed up late, but it is finally here.  So, now that it's cold outside, I'm thinking of ways to warm up.  My hubby loves chocolate, so hot chocolate is an obvious choice.  There are so many ways to enjoy hot chocolate, from Aztec spiced brews made with water, to thick drinks that are basically a liquid ganache.

Here are three of my favorites:

B&B Style Hot Chocolate

1 c. heavy cream

8 oz. good quality semi-sweet chocolate, chopped

Milk

Splash of vanilla

In a medium saucepan, bring cream to a rolling boil.   Immediately remove from heat and whisk in chocolate.  Strain the mixture through a fine-mesh sieve into a clean jar or plastic container, pushing it through with a rubber spatula. 

For each cup of hot chocolate, stir together 1/4 c. chocolate concentrate and 1/4 c. milk.  Heat over low heat until warm but not boiling.  Stir in vanilla. 

Note: The chocolate mixture will last covered in the fridge for a couple of weeks.

Lavender and Roses Scented Hot Chocolate

4 c. milk

3 tbsp. food-grade lavender flowers

2 tbsp. food-grade rosebuds

5 oz. good quality chocolate, chopped

Heat the milk in a medium saucepan over medium heat until it almost comes to a boil.  Turn the heat down to the lowest possible setting, and add the lavender flowers and rosebuds.  Cook 15 minutes, stirring occasionally.  Strain the milk into a clean saucepan, and return to the burner on medium-low heat.  Add the chocolate, and whisk  constantly until it has melted.  Referigerate leftovers for up to two or three days in a container you can shake before opening.

Hot Hot Chocolate

1/2 cup water
1/2 cup high quality cocoa powder
1/2 tsp. cinnamon
1/2 to 1 tsp. cayanne pepper
1/2 tsp. salt
1 tsp. vanilla
3/4 c. honey
2 cups whole milk
sweetened whipped cream

Heat the water in a medium saucepan over medium-low heat for two minutes.   Add cocoa, cinnamon, salt, and cayanne pepper.  Cook, stirring continually, until smooth.  Add the vanilla, honey and milk and heat through.  Serve garnished with a dollop of whipped cream and a dash of cinnamon.  Referigerate leftovers for up to two or three days in a container you can shake before opening.