drinking chocolate

flavor infusion 

For centuries hot chocolate was not the sweet, smooth drink we think of today but a spicy, chili-laced concoction drunk by the Mayans for its invigorating, health-promoting qualities. Eventually sugar was added, and then milk, and our beloved drink was born. But now chefs and chocolate devotees are taking a page from history and creating vivid flavor combinations for your mug.

Chocolate is the perfect conduit for other flavors because it provides a solid base that rounds out and showcases other tastes. Classic combinations are chocolate and mint – think mint chocolate-chip ice cream; or chocolate and coffee, i.e. mocha.  New combinations are chocolate and ginger, or chocolate and tea.

Hot chocolate is a great base to blend in a hint—or more—of spice and flavor.  Try these avant-garde and classic matches developed by artisanal chocolate maker John Scharffenberger, or create your own signature mixture. And for a really indulgent treat, add a homemade marshmallow.

Hot Chocolate Recipes

Chili Hot Chocolate
Ginger Hot Chocolate
Vanilla Bean Hot Chocolate
Spice Pie Hot Chocolate
Earl Grey's Hot Chocolate
Scheherazade Hot Chocolate
Espresso Hot Cocoa
Mouth-watering Marshmallows

Chili Hot Chocolate

The Mayans and the Aztecs mixed their hot chocolate with chilies. They knew a good thing when they tasted it.

Ingredients:
4 ounces Scharffen Berger 99% Unsweetened Chocolate, chopped
2 1/2 cups milk
1/3-1/2 cup sugar
3/4 teaspoon cinnamon
1/8-1/4 teaspoon ground chili pepper

Directions:
1. Warm milk in a heavy saucepan until it is hot to the touch.
2. Add chopped chocolate and sugar, whisking until well blended.
3. Add cinnamon and chili powder, whisking thoroughly.
4. Heat thoroughly over low-medium heat without bringing to a boil and serve.

Makes about 5 servings.

Ginger Hot Chocolate

Smooth and sharp, sweet and spicy, this combo creates layers of lush flavor.

Ingredients:

• 3 ounces Scharffen Berger 62% Cacao Semisweet Chocolate
• 2 cups milk (from nonfat to half & half: your preference)
• 2 tablespoons peeled, chopped fresh ginger

1. Break up chocolate and place in small, heavy saucepan. Melt with ½ cup of the milk over low heat while stirring constantly.
2. When the chocolate has melted, add remainder of the milk plus the ginger while whisking or stirring rapidly.
3. Heat thoroughly over low-medium heat without bringing to a boil.
4. Strain through sieve and serve. Discard ginger.

Makes about 3-4 mugs’ worth.

Vanilla Bean Hot Chocolate

The two classic flavors—in one! Using vanilla bean seeds provides a subtle layer of extra sweetness.

Ingredients:

• 3 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate
• 2 cups milk (from nonfat to half & half: your preference)
• 1 vanilla bean, split

1. Combine 1 1/2 cups of the milk with the vanilla bean in a heavy saucepan and cook, over medium-low heat, approximately 5 minutes, just below boiling.
2. Remove from heat. Remove vanilla bean and scrape out vanilla bean seeds.
3. Stir vanilla seeds into the hot standing milk. Leave covered 5-8 minutes. Discard the pod.
4. Meanwhile, break up chocolate and place in another saucepan. Melt with the remaining ½ cup of the milk over low heat while stirring constantly.
5. When the chocolate has melted, add the milk and vanilla bean seed mixture, stirring constantly.
6. Heat thoroughly over low-medium heat without bringing to a boil and serve.

Makes about 3-4 mugs’ worth.

Spice Pie Hot Chocolate

The classic fall and winter apple and pumpkin pie spices of nutmeg, cinnamon and cloves make cold days feel a lot warmer.

Ingredients:

• 1 cup plus 2 tablespoons Scharffen Berger Drinking Chocolate
• 2 cups milk (from nonfat to half & half: your preference)
• 2-3 cloves, crushed (put the cloves on your cutting board and crush them with the flat of your knife; or crush them with a mortar and pestle)
• ¼ teaspoon ground cinnamon
• ¼ teaspoon nutmeg

1. Pour milk in a heavy saucepan and heat over low heat
2. When milk is hot to the touch, add the Scharffen Berger drinking chocolate and whisk continuously until blended.
3. Whisk in spices and heat to serving temperature. Do not allow to boil.

Makes about 3-4 mugs’ worth.

Earl Grey's Hot Chocolate

The distinctive Earl Grey tea flavor of bergamot adds a slightly citrus tang

Ingredients

• 3 ounces Scharffen Berger 62% Cacao Semisweet Chocolate
• 2 cups milk (from nonfat to half & half: your preference)
• 3 Earl Grey teabags

• Gently heat 1 1/2 cups of milk in a heavy saucepan over low-medium heat, without bringing to a boil. When it is warm, add teabags to seep for 3-5 minute. Remove teabags and remove pan from heat.
• Break up chocolate and place in another, heavy saucepan. Melt with ½ cup of the milk over low heat while stirring constantly.
• When the chocolate has melted, add the milk and tea mixture while whisking or stirring rapidly.
• Heat thoroughly over low-medium heat without bringing to a boil.

Makes about 3-4 mugs’ worth.

Scheherazade Hot Chocolate

Cardamom spice and orange peel make this concoction mystical and magical. You’ll want to drink it for at least 1,001 nights.

Ingredients:

• 3 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate
• 2 cups milk (from nonfat to half & half: your preference)
• 3-4 orange peel strips
• ¼ teaspoon ground cardamom

• Break up chocolate and place in small, heavy saucepan. Melt with ½ cup of the milk over low heat while stirring constantly.
• When the chocolate has melted, add remainder of them milk, plus the orange peel and ground cardamom while whisking or stirring rapidly.
• Heat thoroughly over low-medium heat without bringing to a boil.
• Remove orange peel and serve.

Makes about 3-4 mugs’ worth.

Espresso Hot Cocoa

Mocha with a serious caffeine kick!

Ingredients:

• 4 tablespoons Scharffen Berger Natural Cocoa Powder, sifted
• 1 cup milk
• 3 tablespoons sugar
• 1 cup strong hot coffee or espresso

• In a small heavy saucepan, mix cocoa, sugar and  2-3 tablespoons of the milk over low heat until ingredients resemble a thick paste.
• Add remaining milk and stir well, until ingredients are incorporated.
• Add coffee, and heat to serving temperature, stirring occasionally. Do not allow to boil.

Makes about 3-4 mugs’ worth.

Mouth-watering Marshmallows

A real treat when homemade and the perfect companion to a cup of hot chocolate. Start these the night before—the marshmallows need the time to dry.

Ingredients

• 2 envelopes unflavored gelatin
• ½ cup cold water
• 2 cups granulated sugar
• 2/3 cup corn syrup
• ¼ cup water
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• Powdered Sugar
• Potato Starch

1. Prepare a 9x13-inch or 8x13-inch glass baking pan by sprinkling the bottom generously with powdered sugar.
2. Pour ½ cup cold water over 2 envelopes unflavored gelatin in the bowl of a stand mixer. Let the mixture sit for 10 minutes.
3. Measure 2 cups sugar, 2/3 cup corn syrup and ¼ cup water into a heavy saucepan. Using a narrow, deeper saucepan works better than a wider, shallower one. This helps in terms of tracking the temperature. Bring the mixture to a boil and continue boiling until it reaches 250° F, the hard ball stage in candy making.
4. With the paddle attachment of the stand mixer in place, and with the mixer running on low speed, slowly pour the sugar mixture into the gelatin. Add ¼ teaspoon salt. Increase the mixer speed to high. Continue beating on high speed for 10 minutes. Add 1 tablespoon vanilla extract.
5. Pour the mixture into the prepared pan and let sit overnight to dry.
6. Combine ½ cup powdered sugar and ½ cup potato starch on a plate for dredging the marshmallows. Using a pizza cutter or just a sharp knife, cut the marshmallows into the desired shapes. Dredge them in the combined powdered sugar/potato starch mixture on all sides.

Store in an airtight container at cool room temperature. Marshmallows stay fresh about 1 week.