Gingerbread Spiced Hot Cocoa Mix Recipe - WonkyWonderful (2024)

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Gingerbread Spiced Hot Cocoa Mix Recipe - WonkyWonderful? ›

A quick and easy way to add flavor to your hot chocolate is by adding a splash of your favorite extract. Coconut and almond extracts lend hot chocolate an Almond Joy-like taste, while vanilla adds dimension to the chocolate flavor. Peppermint extract instantly gives the drink a holiday flair.

A quick and easy way to add flavor to your hot chocolate is by adding a splash of your favorite extract. Coconut and almond extracts lend hot chocolate an Almond Joy-like taste, while vanilla adds dimension to the chocolate flavor. Peppermint extract instantly gives the drink a holiday flair.

Though we think of hot chocolate as a simple chocolate drink, hot cocoa originates from Mayan and Aztec cultures where it was enjoyed with a little bit of spice. To give your hot cocoa a kick and depth of flavor, add 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/8 teaspoon chipotle or chili powder.

SUGAR, DAIRY PRODUCT SOLIDS, COCOA (PROCESSED WITH ALKALI), COCONUT OIL, CORN SYRUP SOLIDS, WHEY PROTEIN CONCENTRATE, LESS THAN 2% OF: SALT, CARBOXYMETHYLCELLULOSE SODIUM, NATURAL AND ARTIFICIAL FLAVORS, SODIUM CASEINATE, SILICON DIOXIDE (ANTI-CAKING AGENT), MALTODEXTRIN, MONO-AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, ...

The source of the chocolate flavour is different. Hot Chocolate is made using solid chocolate melted in warm milk or cream. Hot Cocoa, however, is made from a powdered base of cocoa with added sugar and dissolved in hot water or hot milk.

Cocoa Powder: Hot chocolate starts with cocoa powder, which provides a chocolatey flavour. However, hot chocolate mix is distinct from plain cocoa powder, as it often contains added sugar, powdered milk, and sometimes additional flavourings like vanilla or spices.

Unsweetened cocoa powder: a high-quality cocoa powder or cacao powder is essential. I highly recommend using Ghirardelli's 100% cocoa. I think it has the best flavor for hot chocolate (and trust me, I've tried quite a few!)

The secret ingredient commonly used in gourmet hot chocolate is often high-quality, finely ground chocolate. This can be in the form of cocoa powder or finely chopped chocolate, adding a rich and intense flavor to the drink.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

While many may associate hot chocolate with a rich, sweet flavor, Mexican hot chocolate often contains a surprising ingredient - spicy pepper. This addition of pepper, typically in the form of chili powder or cayenne, adds a unique and bold flavor to the drink.

What is the best alcohol to add to hot cocoa? ›

Rum: Dark or spiced rum can give your hot chocolate an exciting Caribbean twist. Rum's natural sweetness and spicy undertones complement the rich cocoa beautifully, creating a blend that is smooth, warming and deeply comforting. Brandy: A shot of brandy can lend an enticing depth of flavour to your hot chocolate.

Store in an airtight container at room temperature for up to 4-6 months. To make hot chocolate from the mix, add 4-6 tablespoons of hot cocoa mix to a mug and fill the rest of the way with about 1 cup of hot milk or hot water. Hot water works fine, but the hot chocolate won't be as creamy and rich.

Best Cocoa Powder to Splurge On: Valrhona Pure Cocoa Powder

For a next-level cocoa powder, our Test Kitchen recommends Valrhona Pure Cocoa Powder. Valrhona is a favorite among our pro bakers for its amazing texture. This cocoa is velvety and has a nearly creamy mouthfeel when stirred into hot chocolate.

In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Additionally, there's an appeal to using water for its potential to create a truer hot chocolate experience. Milk, with its white base, can dilute the brown color of the hot chocolate. In contrast, water's clear base allows the cocoa to appear much darker.

Ultimately, the decision of whether to use milk or water when making hot chocolate comes down to personal taste. While some people may prefer the creaminess that milk adds to their cup of cocoa, others might enjoy the lighter flavor provided by using water instead.

Cocoa powder, even though it looks and feels dry, it still has some element of fat from cocoa butter. So in order for it to dissolve, it needs to be heated. You can which do it into hot milk, or make a slurry of cocoa powder and hot milk or water, then add that to milk.