Homemade Hot Chocolate

With just a few staple kitchen ingredients, here comes a glass of Hot Chocolate; to go along with my freshly baked Christmas Cookies; and watching Hallmark Christmas Movies in the comfort of Home!!

Ingredients: (1 serving)

3/4 tbsp. granulated sugar (or add to desired sweetness)

1 tbsp. unsweetened cocoa powder

3/4 cup whole milk

2 tbsp. dark chocolate chips (can use semi sweet if you prefers sweeter)

1/4 tsp. vanilla extract

1/4 cup cream

Methods:

1. In a small pot, whisk together sugar and cocoa powder.  Add milk, chocolate chips and vanilla and whisk together.
2. Place over medium-low heat and bring it to a light boil, stirring constantly.  Be sure the chocolate is fully melted and incorporated.
3. Set aside to cool to your desired temperature.
4. To serve: Pour cream into a glass or cup.  Next, pour in the chocolate mixture.  Top with whipping cream, sprinkle some shaved chocolate and enjoy!

I adapted this delicious Hot Chocolate recipe from 'Natasha's Kitchen' by Valentina Ablaev with slight adjustment to suit my preference.

Creamy Hot Cocoa

I made another Christmas beverage to enjoy with my home baked Christmas Cookies.  This time it's just Cocoa without Chocolate, but with Cream added to make it creamier. ~ deliciously yummy ~

Ingredients: (1 serving)

1 1/4 tbsp. unsweetened cocoa powder

3/4 tbsp. granulated sugar (taste to your liking)

1/2 pinch salt

2 tbsp. boiling water

3/4 cups milk

1/2 tsp. vanilla extract

1/4 cup cream

Toppings:  Marshmallow, Whipping Cream, Cocoa Powder

Methods:

1. In a small pot, combine cocoa powder, sugar and salt.  Add boiling water and whisk until smooth.  Bring the mixture to a simmer, stirring continuously to prevent scorching, and cook until slightly thickened.
2. Stir in milk and heat until hot but not boiling.  Continue to stir well.
3. Remove from heat, and add vanilla, stir well to combine.
4. In a serving cup, add cream, this help to cool cocoa to drinking temperature.
5. Pour in hot cocoa.
6. Top with marshmallows, whipping cream and dust cocoa powder over the top.
7. Serve!

Just before adding cream and cocoa powder

I adapted this recipe from 'allrecipes' by Jeanie Bean with slight adjustments to suit my preference.

Homemade Hot Chocolate

Every year before Christmas, I will try out new Hot Chocolate or Cocoa recipes to enjoy with my home-baked Christmas cookies.  Let me share this delicious Hot Chocolate recipe, which I purposely tailored it to be less sweet.

Ingredients:

1 1/2 cups milk (whole milk)

1 1/2 tbsp. sugar

pinch salt

2 tbsp. good quality unsweetened cocoa powder

1 ounce dark chocolate (chips or chopped into small pieces)

Toppings:

Whipped Cream

Marshmallows

Sprinkles

Methods:

1. In a heavy-bottomed saucepan, add milk, sugar and salt.  Stir to combine.
2. Heat on medium-low heat until warmed through and bubbling slightly around the edges.  Be careful not to scorch the bottom or the saucepan (the milk).
3. Turn off heat and whisk in cocoa powder until smooth and there are no clumps.  Whisk in dark chocolate until melted and smooth.
4. Pour into mug or cup.  Top with whipped cream, marshmallows and sprinkles.
5. Serve and enjoy!

This delicious Hot Chocolate recipe is adapted from 'Girl Heart Food' by Dawn, with slight adjustments to suit my preference.

Chocolate Lassi

As Christmas Season is not far off, this yogurt-chocolate beverage is just the right drink to make and enjoy as we welcome this beautiful season of the year.

Ingredients: (serves 2)

1 cup chilled yogurt

1 tablespoon unsweetened  Cocoa Powder

2 tablespoons sugar (to taste)

1 tablespoon Dark Chocolate Chips

1/4 cup cold water

Methods:

1. Combine chilled yogurt, cocoa powder, water, sugar and dark chocolate chips in a blender jar.
2. Blend everything until smooth and frothy.
3. Pour into glasses and garnish with grated chocolate.
4. Serve chilled!

Matcha Marshmallow Mousse

 

Who would say NO to this delicious-tasty-sweet Matcha Marshmallow Mousse?? Not for me ~ smile ~  This mousse is so creamy and thick, and is very addictive!

Ingredients:

130 g. mini marshmallow

474 g. whipping cream/heavy cream (I use whipping cream)

150 g. white chocolate buttons/chips

1 tbsp. Matcha powder

1/4 tsp. salt

1 tsp. vanilla extract

Methods:

1. If you use large-size marshmallows, cut it into small size so they melt faster.  If you are using white chocolate bar, chop into tiny pieces.
2. Prepare 6 ramekins or tea cups, small glass/jar (according to your preference). It's about 4-6 servings.
3. Put the mini marshmallows, 3/4 cup of cream, matcha powder, salt in a saucepan over medium heat.  Cook until the marshmallow has melted.  Turn off heat.  Stir in the white chocolate.  Keep stirring until they melt and the mixture is smooth.
4. Let it cool in the fridge for 10-15 minutes.
5. Pour the rest of the cream and vanilla extract into a mixing bowl.  Whisk on medium speed until the cream is stiff, but take care not to overbeat.
6. Get the chocolate mixture out of the fridge.  If it has hardened or stiff, use a spoon to stir it a little bit.  Add this into the whipped cream in 3 additions.  Use a rubber spatula to fold gently.  The mixture should be light and fluffy.
7. Transfer to the prepared ramekins/tea cups, small glass/jar.  Chill in the fridge for at least 2 hours and serve them cold.
8. For storage, cover with a cling wrap and store in the fridge for about 3-4 days.  Do NOT freeze!

I enjoys this yummy Mousse by itself; and since I make myself a cup of Hot Chocolate, might as well I topped it with this Matcha Marshmallow Mousse and colorful chocolate rice crackers.... sluuurrp!!

This delicious recipe is adapted from 'What To Cook Today.'

Classic Homemade Hot Chocolate

It's The Christmas Season!  Homemade Hot Chocolate has always been my favorite beverage.  Being homemade, I can get to enjoy a cup of 'not-so-sweet' but still delicious Hot Chocolate while watching Hallmark Christmas Movies in the comfort of my sweet home ~ smile ~

Ingredients: (serves 1)

1 cup milk

1 1/2 oz. dark chocolate

1 tbsp. unsweetened cocoa powder

1/4 tsp. instant espresso (optional - I did not use)

1/4 tsp. vanilla

Marshmallows/whipped cream, for topping

Methods:

1. In a small pan, whisk together milk and dark chocolate in low heat until the chocolate is melted and fully mixed.
2. Add cocoa powder and continue whisking until mixed through.
3. Turn off the heat, add vanilla and instant espresso, and whisk until fully incorporated.
4. Pour into a cup, top with marshmallows or whipped cream.
5. Serve immediately.

I adapted this delicious recipe from 'www.thesweetsavorylife.com'.

Homemade Hot Chocolate

Seeping a glass of homemade Hot Chocolate with home baked cookies always makes me so happy, especially during this Season of the year. This year, I try out another Hot Chocolate recipe, and as usual, I can tailor the sweetness to my own liking.

Ingredients: (1 glass serving)

1 cup milk

1 tbsp. granulated sugar (I add half, taste along the way, and add again)

1 tbsp. unsweetened cocoa powder

2 tbsp. chocolate chips/button/chopped cooking chocolate bars

1-2 drops vanilla extract

Toppings:

Mini marshmallows

Grated chocolate

Methods:

1. Place milk, cocoa powder and sugar in a small saucepan.
2. Heat over medium-low heat, whisking frequently until warm (but not boiling).
3. Add chocolate and whisk constantly until the chocolate melt, and distribute evenly into the milk.
4. Whisk in vanilla extract.
5. Remove from heat and pour into a serving glass.
6. Add toppings and serve immediately.

Tips: 

• Want it extra rich? Add some half and half, I add some whipping cream.
• Want it less sweet? Use bittersweet/dark chocolate.
• Want flavored hot chocolate?  Add cinnamon, peppermint extract, a shot of espresso, or a drizzle of caramel sauce.

I adapted this yummylicious recipe from 'Celebrating Sweets' by Allison with a slight adjustment to suit my preference.

Christmas Hot Chocolate

Another Christmas late post to share.  I have always been wanting to make my own Hot Chocolate to slowly sip and enjoy, especially during the Christmas Season, but the sweetness shy me off!  Last year, I remember checking through quite a number of online recipes; and finally, I made this  Christmas Hot Chocolate.  It's so rich and creamy ~ sluuurrrp! ~

Ingredients:

2 cups whole milk

1 cup whipping cream

3 tbsp. sweetened condensed milk

5 ounces bittersweet chocolate (chips or finely chopped) 

A pinch of salt

Methods:

1. Add all the ingredients to a saucepan/pot over medium-low heat.  Bring the mixture to a very light simmer and cook, stirring occasionally, until the chocolate is melted and smooth.  It will lightly thickens as it simmers.
2. Pour into serving glasses.
3. Top with whipped cream, shaved chocolate and sugar beads.  
4. Enjoy!

Without Topping

This hot chocolate is so delicious, but it is still sweet, even after reducing the condensed milk and lessen my topping.

This recipe is adapted from 'Plays Well with Butter' with slight adjustment to suit my preference.

Creamy Milo-Iced Drink

The weather is getting hotter from the place that I come from.  A refreshing icy beverage such as this comes in handy.  Not only does it quench our thirst, but brings down our body's temperature as we relax on a hot afternoon.

Who would say NO to this milo-flavored jelly cubes and bubbly sago pearls, served in creamy ice milo drink??  Oh No!! Not me ~ smile ~

Ingredients: (serves 1 tall glass or 2 medium glasses)

(A)  Milo Jelly

25 g. milo powder

40 g. granulated sugar (add up to 50 g. or more if you prefers sweeter)

5 g. cocoa powder

250 ml. water

4 g. agar-agar powder

Methods:

1. In a saucepan, whisk milo powder, sugar, cocoa powder and agar-agar powder to combine.  Add water and whisk to combine.  Place the pan on the stove over medium heat and continue to whisk.  Cook until it comes to a simmer and the agar-agar powder fully dissolves.  The agar-agar powder needs to be fully dissolves so the jelly will set properly.
2. Remove from heat and pour into a container, which will be about 3/4" tall.  Let it cool at room temperature for 10 minutes and then transfer to the fridge and let the jelly set completely.
3. When the jelly has set, use a knife to cut into small cubes, about 1/2" cubes, and set aside.

(B)  Tapioca pearls

30 g. small tapioca pearls

400 ml. water

Methods:

1. In a medium heated pot, bring water to a boil.  Add the tapioca pearls and let them boil while stirring often to prevent the tapioca pearls from sticking onto the pot.  Cook until translucent, leaving small white spots.  Turn off heat and put the lid on and let it stuff for another 15 minutes.  By then, there is no white spots and the sago becomes completely transparent.  Drain on a wire sieve, wash with water while stirring with a spoon until the sago pearls have cool down.  Place in a bowl and set aside.

(C)  Milo Drink

25 g. milo powder

100 ml. evaporated milk

100 ml. milk

8 g. condensed milk (more or less to your preference)

Methods:

1. Combine milo powder, evaporated milk, milk and condensed milk in a blender jar.  Blend until combined and slightly creamy.

(D)  Assembly

1. Put ice cubes in a tall glass, or 2 medium glasses.  In my case, I make one tall glass.
2. Add in the jelly cubes (I use half portion only), and tapioca pearls.  Pour in the milo drink, and serve at once.

Note:

1. I did not use all the milo jelly.  I use half portion only, so I cut only what I need, and store the balance in a covered container in the fridge.  
2. For this recipe, I did not follow exactly the amount in the recipes as I am making a smaller portion.  To get the original recipe, click this link here

I adapted this recipe from 'what to cook today' with some adjustments to suit my cooking preference.

Gingerbread Latte

After I made the Gingerbread Syrup, it's time to make a cup of Gingerbread Latte to enjoy during this Joyous Christmas Season...

Ingredients:

1/2 cup freshly brewed favorite coffee

1 to 2 tbsp. homemade Gingerbread Syrup

1/3 cup milk

Whipped Cream - topping

Methods:

1. Add the gingerbread syrup into the freshly brewed coffee.
2. Warm milk in a saucepan.  I use a small whisk to froth the milk.
3. Pour the milk over the coffee and syrup.  Add sweetener, if desired and to taste.  I did not add any sugar.
4. Top with whipped cream.
5. Time to enjoy...

Note:

As I did not add any sweetener, I add another scoop of whipped cream... It is not that sweet, but I can go with that, as I used to have my daily coffee without sugar. 

I adapted this recipe from 'Natalieshealth.com' with slight adjustment to suit my own preference.

White Chocolate Pumpkin Spice Latte

 

Ingredients:

1 cup milk

1/2 cup strong brewed coffee (1/2 tbsp. Nescafe classic dark roast)

1/4 cup white chocolate chips

1 tbsp. pumpkin puree

Small pinch salt

1/2 tsp. pumpkin pie spice (recipe in my next post)

Topping:

Whipped cream

Some white chocolate chips

Dust of pumpkin pie spice

Methods:

1. Add all ingredients into a saucepan or small pot over medium heat, whisking continually.  The white chocolate chips will begin to melt.  Continue whisking until it begins to steam and froth appears on top.  Remove from heat and immediately ladle into a cup or mug.
2. Top with whipped cream, sprinkle with white chocolate chips and dust with pumpkin pie spice.
3. Enjoy while it is still hot.

Notes:

• This recipe is not sweet, if you prefers more sweet, you can add more white chocolate chips; or dash of sugar according to your preference; or topped with more whipped cream.
• For the coffee, it is your preference to decrease the instant coffee for a more lighter coffee, this recipe is using strong coffee.

I adapted this recipe from 'delightfulmade.com.'

Gingerbread Hot Cocoa

With Christmas round the corner, anything gingery makes me wanna give it a try.  It really brings in the mood of this joyous season.  

Ingredients: (serves 1)

1 cup milk

1/3 tbsp. brown sugar (if you prefers sweeter can add more)

1/2 tbsp. baking cocoa

1/3 tbsp. golden syrup (molasses, if you have)

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

Dash ground all spice

Small pinch of salt

Whipped Cream (for topping)

Methods:

1. In a small saucepan, combine brown sugar, cocoa, golden syrup/molasses, ground cinnamon, ground ginger, all spice and salt.  Gradually add milk.  Cook and stir over medium heat until heated through.  Remove from heat.
2. Pour into a cup.  
3. Serve with whipped cream.

This recipe is adapted from 'Taste of Home' by Erika Monroe-Williams, Scottsdale, AZ with a slight adjustment.

Frosty Pumpkin Nog

 

Ingredients: (serves 1)

1 1/4 cup milk

1/4 cup plain yogurt (frozen)

2 tbsp. mashed pumpkin

1/2 tbsp. sugar (I did not add)

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Whipped Cream (topping)

Dash ground cinnamon (topping)

Methods:

1. In a blender, combine first 6 ingredients, cover and process until smooth.
2. Pour into chilled glass.
3. Topped with whipped cream and sprinkle dash of ground cinnamon over the top.
4. Serve immediately.

I adapted this recipe from 'Taste of Home' by Crystal Bruns, Iliff, Colorado, with a slight adjustment to suit my preference.