Hot chocolate! The warm, creamy drink that dances on the tongue, evoking memories of childhood winter adventures. Hot being the operative term, but the sweetness of the drink entices one to go beyond logic and burn their lips. A healthy dollop of whipped cream soothes the pain.
The Aztecs introduced the chocolate flavored beverage. The tradition was to serve the drink cold and not sweet. In fact, it was mixed with chili pepper and wine. By the 1500s, the explorer Cortez introduced chocolate to Spain and the drink began to be served hot. The Spanish were protective over their beverage and hot chocolate did not make it to London until the 1700s. (Source: About Food)
Luckily for the United States, hot chocolate made it across the pond. Before ripping open that packet of premixed hot chocolate with the little marshmallows, give these homemade recipes a try.
Aunt Sandy Webb's Amazeballs Hot ChocolateOkay, that is not the official name -- but it is my Aunt Sandy's mixture. Grab a big bowl and make sure you have some Tupperware to store the remainder as this makes enough for the whole winter. This creamy, sweet delight will melt away the Lake effect wind and restore the soul of the most weather-weary Chicagoan.
You'll need the following.
- 2 lb box of Nestlé's Quik
- 2 lb instant dry milk
- 3 cups powdered sugar
- 1 lb Coffee Mate
Hot Cocoa by Alton Brown
- 2 cups powdered sugar
- 1 cup cocoa (Dutch-process preferred)
- 2 1/2 cups powdered milk
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1 pinch cayenne pepper, or more to taste
Peruvian Hot Chocolate
Give your taste buds an international adventure with Peruvian Hot Chocolate! Courtesy of Tastebook.
- 3 cups water
- 1 cinnamon stick
- 2-3 cloves
- 1 oz. square of unsweetened chocolate
- 1 can evaporated milk
- 1 heaping Tbsp. oatmeal
- sugar to taste
Enjoy and Happy Holidays!
The holiday season is underway. Need a great Hanukkah food idea? Learn some history as well as how to make some yummy latkes by clicking here.