TODAY IS HOT CHOCOLATE DAY!
February 1!
.. and It’s My Turn to Share My Hot Cocoa Recipe(s)!!
I LOVE Hot Chocolate. I know it makes no sense. Yes, I drink coffee, but my favorite beverage is a mix of coffee with hot chocolate mixes. When I say hot chocolate mixes… it’s no lie. I mix a batch of different chocolates:
Hershey’s’ Special Dark Chocolate,
Starbucks Double Chocolate Cocoa,
Junior Mint Chocolate MintSingle-Cup Hot Cocoa,
Swiss Miss, Dark Chocolate Sensation, Hot Cocoa Mix,
Swiss Miss Café Blends Caramel Macchiato Flavored Hot Cocoa Coffee Mix
I mix a small variety of various blends depending on my feel for the day. I also choose my coffee very carefully so that the chocolate flavor is paramount.
When I mix up my blend I brew the coffee first. I mix it in with a small test batch of cocoa.. and then I go from there. If the coffee is overwhelming the chocolate, I add more cocoa and I might reduce the amount of coffee a tiny bit.
When I am into the serious mixing section, I am using my Keurig machine and it’s not uncommon for me to mix up 2-3 chocolate cocoa powders in one special cup that I reserve for my hot chocolate/coffee mixes. The cup is 20 ounces so I can add in more stuff, like marshmallows, and even some Reddi-Whip almond or coconut whipped topping. One of the most important elements is my addition of Torani liquid flavoring.. like chocolate, chocolate caramel, chocolate salted caramel, or any other that catches my attention. (My attention to peppermint is over for the season. I had a few too many Starbucks peppermint mochas)
My base chocolate starts out with a blend of Starbucks and Hershey’s chocolate powders.
I add in a chocolate cappuccino kcup OR I use a Swiss Miss Caramel Macchiato cafe packet.
My favorite is the Macchiato packet because it’s a blend of caramel and coffee and I don’t get so much of a chocolate
overdose. (STOP.. yes even I can get some chocolate overdose with this. That’s why I use a 20 oz cup.)
Once I have the Caramel Macchiato set up, then I add in the Torani flavors: always a chocolate and salted caramel.
I add in a kcup of straight coffee.. (I don’t particularly care what brand, but Peets has a great Caramel Brulee flavor). If I need
additional coffee, I use a cappuccino kcup that is mostly that is one of the following flavors: caramel, chocolate, peppermint, or hazelnut flavor.
Once I have the coffee and the chocolate cocoas blended, I do another test to see if I need to add more cocoa or more Torani syrup.
For me, it’s one or the other; not both.
At this point, I add in some marshmallows while I get the Reddi-whip toppings shaken up. I use a blend of the almond first and then the coconut so that I have a couple of layers of whipped topping.
When I am done with getting the whipped topping on the coffee, I a couple more marshmallows and either some crushed cookie (think an Oreo crushed into chunks and a bit of powder), and I add some finely chopped pecans or walnuts.)
If I am in a mood, I will add some liquor into the hot chocolate. I will cut back the various flavors.. relying on the caramel and the chocolate and then add in some Van Gogh Double Espresso, or Van Gogh Dutch Chocolate, and then my staple a smidge of Van Gogh Dutch Caramel.
I know it sounds like I am creating an ice cream treat, but it’s not about ice cream. It’s about hot chocolate with an adult twist of more adult flavoring. It tastes great and it holds the heat because of the layers of the whipped topping. I take it to my desk and use the caffeine buzz that I get to crank out a couple of articles.
For me, making up a hot cocoa + coffee is a bit more of about what I feel today. Then I make it up. It doesn’t happen often, but it’s fun!
HOW DO YOU MAKE YOUR HOT CHOCOLATE?
If you have a specific recipe, send it to me and I will feature it in an additional blog post. OR I will link back to YOUR article, or Facebook or Instagram page.
PS.. I don’t have any photos of my Hot Chocolate drinks BUT I will add one tomorrow!
Wishing you an amazing HOT CHOCOLATE DAY!
Stevie Wilson
LA-Story.com
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