Hot Cocoa Three Ways: Peppermint White, Spiced Milk, & Espresso Dark Chocolate

On our recent mini-trip to Northern Florida, I was inspired by the colder weather (which was, of course, a low of 48 degrees) to drink hot cocoa. In South Florida, there’s rarely an occasion to drink a warm drink, especially for someone like me who doesn’t drink coffee or tea…but who could resist a scrumptious, creamy cup of hot cocoa? I couldn’t decide what type of hot cocoa to make, so I decided instead to create three recipes: Dark Chocolate Espresso Hot Cocoa, Milk Chocolate Spiced Hot Cocoa, and White Chocolate Peppermint Hot Cocoa.

All three recipes are simple to make, taste absolutely delicious, and can warm you up, whether it’s 75 degrees in South Florida or 10 degrees in Cape Cod.

Dark Chocolate Espresso Hot Cocoa

Ingredients:

• 6 ounces whole milk
• 2 ounces semi-sweet chocolate chips
• 1/2 teaspoon instant espresso

Directions:

In a small saucepan, bring the milk to a simmer. Add the dark chocolate to the pot and whisk until melted. Stir in the instant espresso until it dissolves. Serve immediately.

Milk Chocolate Spiced Hot Cocoa

Ingredients:

• 6 ounces whole milk
• 2 ounces milk chocolate chips
• 1/4 teaspoon ground cinnamon
• small pinch of ground cloves

Directions: 

In a small saucepan, bring the milk to a simmer. Add the milk chocolate to the pot and whisk until melted. Stir in the ground cinnamon and ground cloves. Serve immediately.

White Chocolate Peppermint Hot Cocoa

Ingredients:

• 6 ounces whole milk
• 2 ounces white chocolate chips
• 1/8 teaspoon pure peppermint extract

Directions:

In a small saucepan, bring the milk to a simmer. Add the white chocolate to the pot and whisk until melted. Stir in the peppermint extract. Serve immediately.

I hope you try one… or two… or all three! They were all absolutely delicious.