Description
Indulge in a cozy holiday treat with these Christmas Chocolate Hot Cups. This rich and creamy hot chocolate recipe combines whole milk, heavy cream, and a blend of semi-sweet and dark chocolate to create a velvety drink perfect for festive gatherings. Topped with whipped cream and festive sprinkles or mini marshmallows, these hot cups are sure to warm both your heart and your hands during the winter season.
Ingredients
Scale
Hot Chocolate Base
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate (or milk chocolate), chopped
- 1 teaspoon vanilla extract
Toppings
- Whipped cream, for topping
- Holiday sprinkles or mini marshmallows, for garnish
Instructions
- Heat the milk and cream: In a saucepan over medium heat, combine the whole milk and heavy cream. Stir occasionally until the mixture begins to simmer, but be careful not to let it boil to avoid scorching.
- Add the chocolate: Reduce the heat to medium-low and stir in the semi-sweet chocolate chips and chopped dark chocolate. Continue stirring gently until the chocolate is fully melted and the mixture is smooth and creamy.
- Add vanilla: Stir in the vanilla extract to enhance the depth of flavor and aroma of your hot chocolate.
- Serve in small cups: Carefully pour the hot chocolate into small cups or espresso cups to create a charming holiday presentation.
- Garnish: Top each cup with a dollop of whipped cream and sprinkle with holiday-themed sprinkles or mini marshmallows for an extra festive touch.
Notes
- Use whole milk and heavy cream for the richest, creamiest hot chocolate.
- To make it dairy-free, substitute milk and cream with almond or oat milk and use dairy-free chocolate chips.
- Stir continuously when melting chocolate to prevent burning.
- Adjust sweetness by choosing milk chocolate instead of dark chocolate or adding a bit of sugar if desired.
- For a spiced version, add a pinch of cinnamon or nutmeg while heating the milk.
- Serve immediately to enjoy at the perfect warm temperature.
