Hot Chocolate 3 Ways! An Original Recipe (Blogmas Day 9)

I don’t know about you guys, but Hot Chocolate is a staple during the holidays. It’s been a part of tradition for as long as I can remember. For the last few months, I’ve been experimenting with my perfect hot chocolate recipe, and I chose three of my siblings & friend’s favorites. Also, if you don’t do sugar, don’t fear! I have tried this with both regular white sugar and coconut sugar, and both taste absolutely amazing!

Sung’s Basic Hot Chocolate:

  • 2 tablespoons unsweetened cocoa powder
  • 4 tablespoons white sugar or coconut sugar (whichever you prefer)
  • 1 large mug of milk (don’t ever use water! it doesn’t taste good at all.)

You can warm up your milk in the microwave and mix in these ingredients, but I prefer it done over the stove top. Put a pot of your measured milk on the stovetop and on medium heat, stir in cocoa powder and sugar. Mix until totally dissolved. 

Tip: If you sift your cocoa powder, you shouldn’t end up with any clumps of cocoa powder at the bottom of your mug.

Sung’s Mom’s Homemade Whipped Cream

  • 1 pint heavy cream or heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup of white sugar (or to taste)
  • For Sugar Free Version: 2-3 tablespoons agave nectar (or to taste)

Whip your cream until half-way whipped, then add sugar or agave nectar. Add your vanilla extract, and whip until very firm stiff peaks form. 

Tip: If you freeze it into shapes, it’s kind of awesome to look at and melts into your drink. 

For Sung’s Cinnamon Hot Chocolate:

  • 1 or 2 pinches of cinnamon (depends on how cinnamon-ey you want your hot chocolate)
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon salt

Instead of adding a full mug of milk, warm up half in a pot and foam the other half. Add into the pot your cinnamon, vanilla, and salt. Pour into a mug, then pour in foamed milk. Sprinkle some cinnamon and sugar over the top and garnish with a cinnamon stick. 

For Sung’s Peppermint Hot Chocolate:

  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • ground peppermints (for you sugar free lovers, there are sugar free peppermints and candy canes out there.)
  • Whipped Cream

Make your basic hot chocolate. Add in the salt and peppermint extract. Top with fresh whipped cream or frozen whipped cream shapes. Sprinkle your crushed peppermint candies and enjoy! 

For Sung’s Salted Carmel Hot Chocolate:

  • 2 tablespoons caramel sauce, plus extra for drizzling (For my sugar free people, Sprouts has a great sugar free caramel sauce and it’s amazing!)
  • 1/2 teaspoon salt
  • Whipped Cream 

Create your basic hot chocolate and add your caramel sauce. You can totally use more than what I put in the recipe but I found after trial and error, it’s the best amount. Mix in your salt and mix until caramel is completely integrated. Top with fresh cream or frozen whipped cream shapes. Drizzle more caramel sauce over the top, sprinkle with a small pinch of salt, and that’s that! 

I hope you guys find this helpful in making hot chocolate! Be sure to tweet & instagram me photos if you recreate these! I love you guys lots, and I’ll see you tomorrow!

xoxo

Sung Eun Rose

 

 

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4 thoughts on “Hot Chocolate 3 Ways! An Original Recipe (Blogmas Day 9)

  1. Pingback: My Christmas Gift Guide (Blogmas Day 15) – sungeunrose

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