This year, Tom and I decided that we were going to focus on making our own Christmas memories and infusing our home with the joy of the season. That is how the 12 Days of Hot Chocolate came to be. While we have always been somewhat snobbish about our hot chocolate consumption (ie no Swiss Miss and hot water allowed in this household), we have never searched for a recipe that takes our hot chocolate to the next level.
Our basic hot cocoa recipe (2 servings)
2 cups milk of choice
2 TBSP dark chocolate cocoa powder
2 TBSP sugar
Splash of vanilla
Heat milk in the microwave and stir in the rest of the ingredients. Serve with your favorite toppings.
I turned to Pinterest to find twelve recipes for us to try. The teacher in me and the engineer in Tom of course had to make a rubric to score the recipes. We went back and forth on a lot of different ideas, but in the end opted to keep it nice and simple with a 3 candy cane rating system:
1 candy cane – we did not even finish the mug and won’t ever make it again.
2 candy canes- we finished it, but probably won’t make it again
3 candy canes- absolutely loved it and will add it to our personal cookbook
I printed off the 12 recipes and made my shopping list. We were ready to get started!
I don’t want to disappoint you this early in the post, but full disclosure- we ended up not trying all twelve recipes. Very early on we discovered what we like, love and hate about hot chocolate. We used the recipes to explore different flavors, but in the end we didn’t need all twelve recipes to figure that out. I will include links to all twelve at the very end in case you want to do your own experiment.
All things being equal:
There are a few elements that we kept standard throughout the recipes, despite what the recipe actually called for.
70% cocoa Ghirardelli dark chocolate chips
Dark cocoa powder from Costco
Silk Unsweetened Almond Milk or Organic Skim Cow’s milk
Anywhere that called for heavy cream or half-half, we used Silk non-dairy half-half.
And so it began….
I am obsessed with all things chocolate and peanut butter, so I started our adventure with the only peanut butter and chocolate recipe. I was sure this would be my favorite before we even started. I mixed everything up and poured the concoction into the His and Hers penguin mugs we would be using for the challenge. I took a huge sip and let out a howl of excitement. Man was that yummy. Tom was less impressed. My initial impression was that I would drink it every day for the rest of my life. Tom thought he might finish it, but he is not a lover of chocolate and peanut butter like I am. Within a few minutes though we both felt like someone had stuck a straw into a jar of Skippy. To my shock and chagrin— neither of us finished our mugs! I don’t know if it would be better with higher quality peanut butter. I only had creamy Skippy on hand from my holiday baking as Tom prefers the chunky Crazy Richard’s peanut butter for everyday use. Perhaps more milk to thin it out or even less PB, but overall this one was a big bust!
Not much I love more this time of year than peppermint. Next up was a peppermint hot chocolate recipe that was sure to win our hearts— except for the fact that I cannot read. I made the recipe and we both agreed it was tasty, but it seemed really sweet. When I looked at the recipe, I discovered that instead of putting ¼ tsp of sugar, I poured in a heap ¼ cup. Oops! I made it again later that week with a more appropriate amount of sugar and we both really liked it. We started thinning out the recipes a bit with this one, because we prefer to drink our hot chocolate rather than chew it. This one was a WINNER!
Our third recipe was one that we were holding on to share with some friends when they popped by for a holiday visit. The Colonial Hot Chocolate recipe had a unique flavor palette and we knew our foodie friends would enjoy doing this taste test with us. This recipe involved me hunting down a few ingredients I had never used before (star anise & ground cardamom), but overall it was an incredibly easy recipe to make. Given the incredibly unique combination of flavors and how easy it was to make, we all agreed this was one of the best hot chocolates we had ever had. This is a solid dessert hot chocolate, but could also serve as a lovely regular recipe if thinned out a bit.
After the peanut butter hot chocolate recipe, I was a bit gun shy to try the Nutella Hot Chocolate. I could not have been more wrong! It was awesome— just nutty enough to be unique and the perfect balance of yummo chocolate flavor.
After a few recipes that were next level with flavors and add-ons, we decided to step back and try a basic recipe that could potentially be our go-to hot cocoa recipe. This one was a sure fire winner— with one change. Tom and I agreed that we much prefer to drink our hot chocolate rather than almost chew it— so I added in an extra cup of milk to the recipe. Yummo!
Next up was going to be a Mexican Hot Chocolate, but neither of us were excited about the idea of something spicy. Instead, I opted for a recipe for a cinnamon hot cocoa that I was hoping would be similar to the cinnamon crunch latte I had at Panera last week. We were both busy with projects and it was the perfect time to throw in a cup of holiday cheer. Tom proclaimed this was his absolute favorite recipe and I was very close to agreeing. Steeping a whole stick of cinnamon in milk for ten minutes produced a beautifully delicious hot chocolate. With some fresh whipped cream on top, this one was AMAZING! I actually made this again the very next day,
We gave one last recipe a try before declaring the challenge complete. The Parisian Hot Chocolate recipe was elegant and grand, but it was WAY TOO MUCH of everything for us to enjoy. Even with me thinning out the recipe, neither of us finished the mug. We agreed that we know the basics of what makes a great cup of hot chocolate in conjunction with how we like ours prepared so that we can now mix and match a bit from the recipes we tried out.
Here is a list of all the recipes in case you want to do your own comparison: