Warm and wonderful classic hot chocolate recipes from across the years
Hot chocolate has traveled far and wide since the exotic drink of the Aztecs was introduced to the Old World in the 16th century.
Today, hot chocolate beverages know many variations and nationalities. The types of chocolate, dairy product and flavorings used are numerous, and the combination often depends on the country of origin.
Cocoa or unsweetened chocolate blended with hot milk or evaporated milk and water are familiar drinks from our childhood days. Chocolate syrup, instant cocoa mix and envelopes of melted chocolate also can be used for these beverages, and they streamline preparation.
Vanilla enhances the flavor of most chocolate drinks. Sometimes brandy or rum (liquor or extract) or cinnamon is used for special effects, while marshmallows and whipped cream make attractive toppers.
Quick classic hot chocolate
2 cups water
2 tall cans evaporated milk (14 ounces, or 1-3/4 cups each)
1 tsp. vanilla
1 cup chocolate syrup
Combine water, evaporated milk, vanilla and chocolate syrup in saucepan. Heat to serving temperature. Do not boil. Top with marshmallows, if wished. Makes 6 servings.
Orange hot chocolate
An offbeat hot chocolate recipe using orange sherbet and flavored whipped cream.
3 cups milk
1/2 cup chocolate milk mix
1 pint orange sherbet
Orange whipped topping (recipe below)
Combine milk and chocolate mix. Stir over medium heat until hot. Do not allow milk to boil. Stir in sherbet until completely melted. Heat again until hot. Pour mixture into serving cups or mugs. Garnish with orange whipped topping. Makes about 6 servings.
Orange whipped topping
1 cup whipped cream or prepared whipped topping
1 tbsp. orange marmalade
Combine whipped cream with marmalade. Makes 1 cup.
Animal crackers cocoa
1/4 cup cocoa
3 tbsp. sugar
Dash salt
1/3 cup water
3 cups milk
Mix cocoa, sugar; salt and water in saucepan. Bring to a boil and boil 2 minutes, stirring constantly. Add milk and heat without boiling. Beat until frothy and serve at once. Makes 4 to 6 servings.
Hot chocolate international
2 cup milk
1/2 cup chocolate flavored syrup
2 cups hot double-strength coffee
1 cup heavy cream
1 teaspoon rum or brandy, if desired
Cinnamon
Heat milk in saucepan. Do not boil. Slowly stir in chocolate syrup. Keep mixture over low heat and add hot coffee and 1/4 cup cream. Beat! with rotary beater until foamy. Pour into cups. Add a spoonful of brandy, if wished. Whip remaining cream and use as garnish on each serving. Sprinkle with cinnamon. Makes 6 servings.
ALSO SEE: Warm yourself up with these winter rum drinks (1971)
French hot chocolate
2 1/2 squares unsweetened chocolate
1/2 cup water
1/2 to 2/3 cup sugar
Dash salt
1/2 cup heavy cream, whipped
Hot milk
Heat chocolate and water over hot, not boiling, water, stirring until chocolate melts. Stir in sugar and salt. Heat to boiling, reduce heat and simmer 4 minutes. Let cool, then fold in whipped cream. Refrigerate until serving time. To serve, place a heaping tablespoonful of chocolate mixture in cup and fill with hot milk. Makes 8 to 10 cups.
Dutch cocoa – A variation of classic hot chocolate
1/2 cup unsweetened cocoa
2/3 cup sugar
1/8 tsp. salt
2-3/4 cups water
2 tall cans evaporated milk (14 ounces, or 1-3/4 cups each)
1 tsp. vanilla
Combine cocoa, sugar, salt and 3/4 cup water in saucepan. Bring to a boil, stirring constantly. Boil 2 minutes. Stir in 2 cups water, evaporated milk and vanilla. Heat to serving temperature. Do not boil. Makes 6 servings.
Mocha hot chocolate
Start with 5 cups of basic hot chocolate.
Use hot chocolate recipe for making 5 cups basic hot chocolate. In a mixing bowl whip 1/2 cup of whipping cream until soft peaks form. Fold in 1 tablespoon sugar, 1 teaspoon instant coffee and 1/4 teaspoon vanilla. Pour 3/4 cup hot chocolate milk into a cup or mug. Top with 3 tablespoons mocha whipped cream mixture. Serves six.
Mexican hot chocolate
Mexican chocolate is outstanding for its cinnamon flavor and frothiness.
1 quart milk
1 4-ounce package sweet cooking chocolate
Cinnamon
Heat milk and dissolve chocolate in it. Add cinnamon. Beat with egg beater until foamy. Makes 4 servings.
Hot spiced chocolate milk
Start with 1 quart of basic hot chocolate
Beat 1 cup whipping cream until foamy. Gradually add 1 tablespoon sugar and 1/2 teaspoon vanilla. Beat until soft peaks form. Next, in a separate saucepan, combine 1 teaspoon sugar, 3/4 teaspoon nutmeg, 3/4 teaspoon cinnamon, dash cloves. Blend in 1 quart of hot chocolate and reheat. Stir in 1/2 teaspoon vanilla, then blend half of whipped cream into this. Pour into mugs. Garnish with whipped cream and cinnamon sticks.
WOULD YOU TRY THIS? Hot Dr Pepper (1960s)
Creamy classic hot chocolate recipe
3 squares unsweetened chocolate
1/2 cup cold water
1/8 teaspoon salt
1/2 cup sugar
1/2 cup heavy cream, whipped
3/4 teaspoon vanilla
1 quart milk
Cut chocolate into pieces, add water and melt over low flame. Blend well. then add salt and sugar. Boil for five minutes, stirring constantly, and cool. Fold whipped cream and vanilla into the cooled chocolate mixture. Keep in cool place until ready to serve. At serving time scald milk in double boiler. Put a generous spoonful of chocolate mixture in bottom of each cup and fill with hot milk.
Prize-winning hot chocolate
Ingredients
Two squares chocolate
1 cup boiling milk
1-3 cups sugar
3 cups milk
1/4 teaspoon salt
1/2 teaspoon vanilla
Directions
Cut the chocolate into bits and add boiling water; stir and cook until it boils. Heat milk in a double boiler and gradually add the hot milk to the chocolate mixture. Add the sugar and salt, then just before removing from the fire [heat], add vanilla. Whipped cream or marshmallows may be served with the chocolate.
Old-fashioned hot chocolate
Ingredients
1-1/2 squares unsweetened chocolate
4 tablespoons sugar
A few grains of salt
1 cup boiling water
3 cups milk
1/2 teaspoon vanilla
Directions
Scald the milk in a double boiler. Place the chocolate in a saucepan, add 5 tablespoons of hot water and stir until smooth. Then add the salt, sugar, and the remaining boiling water gradually. Keep the mixture smooth. Place on a range and let boil for 5 minutes. Add the scalded milk.
When ready to remove from the fire, add the vanilla and beat with a Dover beater. Serve in chocolate cups with whipped cream or marshmallows.
3 easy classic hot cocoa recipes from 1923
One: Cut into small pieces 1 ounce of unsweetened chocolate; add 1 tablespoon of sugar and 2 tablespoons of hot water, and a few grains of salt. Boil all together till smooth. Add gradually 2 cups of scalded milk; cook one minute. If desired, add 1/4 teaspoon vanilla. Beat thoroughly with an egg beater. Place a tablespoon of whipped cream in each hot chocolate cup and pour on the hot mixture. Serve at once.
Two: Melt 1-1/2 squares of chocolate over hot water. Add 2 tablespoons of sugar and 1 cup of water. Cook to a smooth paste. Add 3 cups of milk. Scald; beat with egg beater. Serve hot. Whipped cream or a marshmallow may be served with chocolate for afternoon teas.
Three: Cut into small pieces 1 ounce of unsweetened chocolate; add 1 tablespoon of sugar and 2 tablespoons of hot water. Boil all together till smooth, then add gradually 2 cups of scalded milk. Cook in a double boiler for five minutes. If desired, add 1/4 teaspoon vanilla. Serve with whipped cream or place a marshmallow on top of each cup of chocolate.
