Best 3 Hot Chocolate With Espresso Lemon And Anise Recipes

Indulge in a symphony of flavors with our exquisite hot chocolate collection, where the classic cocoa embrace the vibrant notes of espresso, lemon, and anise. Embark on a culinary journey that begins with the rich and decadent Classic Hot Chocolate, a timeless indulgence that warms the soul. For a touch of citrusy delight, the Lemon Hot Chocolate dances on the palate with a refreshing twist, while the Aniseed Hot Chocolate unveils a mysterious and aromatic allure. But the adventure doesn't end there - discover the secrets of the Vietnamese Egg Coffee, a unique blend of coffee, egg yolk, and condensed milk, creating a creamy and luscious masterpiece. And for those seeking an alcohol-infused treat, the Espresso Martini Hot Chocolate and Irish Coffee Hot Chocolate offer a delightful union of spirits and cocoa, promising an unforgettable sipping experience. With detailed instructions and captivating images, these recipes will guide you in crafting hot chocolate beverages that transcend the ordinary, transforming them into extraordinary culinary creations.

Here are our top 3 tried and tested recipes!

LEMON ANISE BISCOTTI

Lemon Anise Biscotti image

"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

2 large eggs, room temperature
1 cup sugar
1/4 cup canola oil
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons grated lemon zest
2 teaspoons aniseed, crushed

Steps:

In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE ESPRESSO CUPS

Chocolate Espresso Cups image

Provided by Giada De Laurentiis

Categories dessert

Time 20m

Yield 4 to 6 servings (6 cups)

Number Of Ingredients 5

Ingredients

5 cups whole milk
1/2 cup espresso
8 ounces dark chocolate, chopped into small pieces
1 tablespoon sugar
1 tablespoon vanilla extract

Steps:

Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

HOT CHOCOLATE WITH ESPRESSO, LEMON, AND ANISE

Hot Chocolate with Espresso, Lemon, and Anise image

Categories Coffee Milk/Cream Hot Drink Alcoholic Chocolate Dessert Lemon Pernod Winter Bon Appétit Drink Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings.

Number Of Ingredients 7

Ingredients

4 cups milk (do not use low-fat or nonfat)
3/4 cup sugar
4 ounces unsweetened chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
2 tablespoons instant espresso powder
5 1/2-inch-wide strips lemon peel
6 tablespoons anise-flavored liqueur (such as sambuca)

Steps:

Combine all ingredients except liqueur in heavy large saucepan. Whisk over medium-high heat until chocolate melts and mixture is smooth and comes to boil. Remove from heat; mix in liqueur. Divide among cups and serve.

Tips:

Use high-quality ingredients for the best flavor. Look for dark chocolate with a cocoa content of at least 70%. Choose a bold espresso coffee with a rich flavor.
Don't be afraid to experiment with different flavors. Try adding a pinch of chili powder or a teaspoon of vanilla extract to the hot chocolate for a unique twist. You can also garnish the drink with whipped cream, grated chocolate, or a cinnamon stick.
If you don't have an espresso machine, you can use strongly brewed coffee instead. Just use half the amount of coffee that the recipe calls for.
To make hot chocolate ahead of time, simply prepare the chocolate mixture and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the mixture over low heat until it's hot and bubbly.

Conclusion:

This hot chocolate is the perfect drink to enjoy on a cold winter day. It's rich, creamy, and full of flavor. The espresso adds a boost of caffeine, while the lemon and anise add a unique twist. Whether you're enjoying a quiet evening at home or entertaining guests, this hot chocolate is sure to be a hit.