Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa.
'hot chocolate' on Serious Eats
If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.
Forget wussy crumbled bacon on top. For this one, we emulsify bacon fat right into the drink. If you like Nutella and you like bacon, this spiked hot chocolate is the one for you.
The key to great roasty Guinness flavor? Reduce it on the stovetop into a concentrated syrup first.
The ultimate spiked hot chocolate—espresso, Amaretto, and Irish whiskey make it better than Baileys.
Real butterscotch makes this spiked hot cocoa delicious.
Tequila and mint come together for an icy-hot punch in this spiked hot chocolate.
Rich hot chocolate with orange, Grand Marnier, and pisco—like a foil-wrapped chocolate orange, but better.
This drinking chocolate is rich and intense—serve it in a tiny espresso cup to avoid overdose.
This spiked spicy hot cocoa from Martim Smith-Mattsson of Vandaag can be served without alcohol for kids, too.
Look, this isn't fancy drinking chocolate, liquid chocolate, or even hot chocolate. This is cocoa. Hot cocoa. It's light enough and not too sweet, making it highly drinkable even with a rich holiday breakfast.
This adaptation, believe it or not, is even more decadent than Serendipity 3's, employing cream instead of milk and even more chocolate than the original.
It's easy to make your own hot chocolate mix.
What is better during the holidays than a piping mug of hot chocolate? Well, one that's been enhanced with cinnamon and cayenne powder of course. This Mexican take on the wintry beverage is creamy and rich with a spike of spiciness. Top it with whipped cream, marshmallows or whatnot.
A classic combination that's good at this time of year is a mixture of good hot chocolate and green Chartreuse. While the pairing might seem awkward at first glance, there's something about the potent herbal liqueur that matches perfectly with the rich earthiness of good chocolate.
Alton Brown's recipe for Pumpkin Spice Hot Chocolate Mix.
Photograph from kevinmarsh on Flickr Today's Cook the Book recipe comes to us from Heidi Friedlander, contributor to Scharffen Berger's The Essence of Chocolate, and pastry chef at Cleveland's popular Moxie. Baked in mugs or cups and dolloped with whipped...
If you've been following Erin Zimmer's search for the best hot chocolate in New York (here's a taste) you must be in the mood to make your own serious hot chocolate at home. I know I am, so I was thrilled to come across Simon Hopkinson's easy recipe for hot chocolate in his terrific new book Second Helpings of Roast Chicken. His recipe only made two servings, which is clearly not enough hot chocolate, so I've doubled it.
This week, in honor of Valentine's Day, we've put together a list of our favorite books on chocolate, with one Cook the Book recipe a day coming from each volume. And today's book from our "Chocolate Lover's Library" is Chocolate...