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by Sarah Steimer

A little throwback to our January hot chocolate guide, yes?

  • 2 cups milk
  • 2 ounces semi-sweet chocolate
  • pinch nutmeg
  • heavy whipping cream
  • pinch sugar
  • 1 teaspoon vanilla extract

Combine whipping cream and sugar. Beat with an electric mixer until you reach a whipped cream consistency. Add vanilla and combine. Place in the freezer.

In a small sauce pan over low heat, melt the chocolate and combine with nutmeg. Add milk and bring to a boil, stirring constantly. Let cool. Pour into an ice cube tray and freeze.

Place the frozen hot chocolate into a blender and pulse, slowly adding a little additional milk, along with two regular ice cubes and a dollop of the frozen whipped cream. Pulse until smooth.

Serve with summer fruit and a spoonful of the whipped cream on top.

Makes two cups.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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by Caitlin Saniga

Use a spoon to stir the drink between sips — or all cinnamon and cayenne pepper will rise to the top (and you'll get one hell of a gulp).

Use a spoon to stir the drink between sips — or all the cinnamon and cayenne pepper will rise to the top (and you'll get one hell of a gulp).

  • 3 1/4 cups 2% milk
  • 6 ounces white chocolate, chopped
  • 1 egg, beaten
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon

Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in the cayenne pepper and cinnamon. Whisk in the egg until smooth.

Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in the remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. It will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at a desired temperature. Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

Makes 4 servings.

Recipe: AllRecipes.com

Photo: Caitlin Saniga

*During the month of January we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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by Sarah Steimer

I wish I would have thought of Irish hot chocolate when I had snow days in college.

For the hot chocolate

  • Your favorite hot chocolate recipe
  • Baileys Irish Cream liqueur, as much as you’d like

Combine the two. This isn’t so much a recipe as it is a good idea. And you’re welcome.

For the whipped cream

  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla

Whip cream until white peaks begin to appear. Add the sugar and vanilla and beat a little more until it’s at a whipped cream consistency you know and love. Makes about two cups. Add to your Irish hot chocolate and garnish with some shaved chocolate. Dab a little of the whipped cream on your nose for extra pizazz.

Recipes: Sarah Steimer

Photo: Sarah Steimer

*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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by Caitlin Saniga

I liked this cocoa because the coconut flavor is subtle and the drink isn't overly sweet.

  • 1 1/2 cups coconut milk
  • 1 1/2 cups milk (I used 2%.)
  • 5 ounces dark chocolate, coarsely chopped or broken in pieces (I used the cheapest bar of dark chocolate I could find, Cadbury. I had no complaints!)

Mix coconut milk and milk in a small pot over low heat. Cook until simmering, about 3 to 5 minutes.

With the heat still on low, add in chocolate and stir until it’s melted and fully incorporated with the milk. Remove from heat, ladle into cups, and serve immediately.

Makes 4.

Recipe: Appetite for China

Photo: Caitlin Saniga

*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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by Sarah Steimer

The "gourmet" chocolate makes all the difference in the world.

For marshmallows:

  • Vegetable-oil cooking spray
  • 2 cups sugar
  • 1 tablespoon light corn syrup (I was out and substituted honey)
  • 4 packages (1/4 ounce each) unflavored gelatin (they’re usually sold in four-packs anyhow)
  • 3/4 teaspoon peppermint extract
  • 2 large egg whites
  • 2 teaspoons red food coloring
  • water

Coat a 9-by-13 pan with cooking spray. Line the bottom with parchment paper and coat the parchment with cooking spray (the first spray actually just helps the paper from curling off the pan). Set aside.

Put sugar, corn syrup and 3/4 cup water in a medium saucepan. Cook over medium heat, stirring until sugar is dissolved and let the mixture come to a boil. Raise the heat to medium-high and cook until mixture registers 260 degrees on a candy thermometer (somehow had one of these in the basement).

Work it... quickly. Otherwise it'll start setting and you'll have a gloppy mess.

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl over a pan of simmering water and whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract. Set aside.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. You may have to whisk them by hand a little bit to get it going, because most stand mixers’ whisks don’t touch the bottom of the bowl. You’d think with today’s technology we’d have figured that out along with a cure for cancer.

Whisk gelatin mixture into sugar mixture. With the mixer running, gradually add the sugar/gelatin to the egg whites. Mix on high speed until very thick, 10 to 12 minutes.

Pour mixture into lined pan (I actually ended up needing two pans but who knows). Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares. Roll the cut marshmallows in powdered sugar to prevent sticking and store in a ziploc bag or airtight container.

For hot chocolate:

  • 2 1/2 ounces 70 percent cocoa chocolate (this is about four squares of a Lindt chocolate bar)
  • 2 cups milk
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon five spice
  • pinch of salt

Combine everything but the milk in a pot and heat over low until the spices combine with the melted chocolate to make a paste. Add the milk and bring to just a boil, stirring often. Serve with the peppermint marshmallows.

Marshmallow recipe adapted from: Martha Stewart via What Megan’s Making

Hot chocolate recipe adapted from: Lisa is Bossy (weird?)

Photos by: Sarah Steimer

*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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by Caitlin Saniga

Many people prefer to use whole milk for hot chocolate (because it's thick), but I didn't have any, so I added some heavy cream to the mix.

  • 1 cup 2% milk
  • 1 tablespoon heavy cream
  • 2 tablespoons Nutella
  • 1 tablespoon peanut butter
  • pinch of salt

Heat the milk, cream, Nutella and peanut butter in a small saucepan until the Nutella and peanut butter melt and the milk is hot. Sprinkle a pinch of salt into the drink, and serve warm.

Recipe adapted from: The Chocolate Peanut Butter Gallery

Photo: Caitlin Saniga

*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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