Best 15 Hot Vanilla Recipes

HOT VANILLA

Steps:

• Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

HOT VANILLA SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
• Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
• Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.
• Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.

HOT VANILLA HONEY MILK

Steps:

• 1. Get out mug of your choice, and put honey, vanilla extract and cinnamon in bottom. Set aside.
• 2. In a seperate mug, warm up milk for 2 minutes or until hot in microwave.
• 3. Poor hot milk over honey and spices, stir until dissolved. Taste to make sure it is sweet enough, if not add in more honey.
• 4. Microwave for one more minute, or until desired temperature is reached.

HOT DOG BUN VANILLA BREAD PUDDING

Steps:

• 1. turn oven on 350
• 2. Place buns crust side up in a lightly greased baking dish. stacking layers.
• 3. Melt butter or margarine and pour over buns
• 4. Mix all of the remaining ingriedents and pour over all buns with butter
• 5. Then bake for about 35 minutes til custard has cooked. Enjoy !!!

VANILLA ALMOND HOT COCOA

Steps:

• In a large saucepan, combine the sugar, cocoa and salt. Stir in milk and water. Cook and stir over medium heat until heated through. Remove from the heat; stir in extracts. Serve in mugs, with marshmallows if desired.

HOT VANILLA MILK

Steps:

• Heat the milk in a mug 1 1/2 minutes in the microwave.
• Stir in sugar & vanilla extract.
• Stir & enjoy.
• :).

HOT VANILLA

Steps:

• In a saucepan, combine the ingredients and warm over low heat.
• When small bubbles form around the sides of the pan, remove from heat and let the mixture sit at room temperature for about 15 minutes.
• Place the pan back on the stove and rewarm the mixture, whisking it quickly to redistribute the skin that forms on the milk's surface.
• Remove the bean half, scrape out the seeds with a sharp knife and put the seeds back in the milk.
• Pour the vanilla milk into 2 mugs and top with a sprinkle of cinnamon.
• Drink while hot.

VANILLA COFFEE WHITE HOT CHOCOLATE

Steps:

• In a medium heavy saucepan combine white chocolate and 1/3 cup of the milk.
• Cook and stir over low heat until chocolate is melted. Add the remaining 1 2/3 cups milk.
• Cook and stir over medium heat until heated through.
• Stir in coffee and vanilla.
• Serve in latte mugs or drinking bowls. If desired, top with ice cream and sprinkle with given choices.
• Brandied White Hot Chocolate:.
• Prepare as directed, except add 2 to 3 tablespoons brandy to white chocolate mixture when adding the coffee and vanilla.

HOT CHOCOLATE WITH VANILLA WHIPPED CREAM

Steps:

• Using small sharp knife, scrape seeds from vanilla bean into small bowl; reserve bean. Add 1/2 cup sugar to seeds; rub with fingertips to distribute seeds. Set aside.
• Heat 4 1/2 cups milk and scraped vanilla bean in large saucepan over medium high heat until hot. Mix in chopped chocolate and 1/3 cup vanilla sugar. Whisk until chocolate melts and mixture is smooth. Mix 1/2 cup milk, powdered sugar, and cocoa in small bowl. Stir into hot chocolate. Bring just to simmer, whisking often. Remove from heat and stir in vanilla extract.
• Using electric mixer, beat cream and remaining vanilla sugar in medium bowl to soft peaks. Divide hot chocolate among 6 mugs. Top each with whipped cream.

VANILLA BEAN INFUSED HOT CHOCOLATE

Steps:

• In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling. Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Using the side of the knife, scrape the seeds. Place seeds and vanilla pods into the hot milk mixture. Cover and chill. Allow the vanilla pods to infuse their flavor into the milk for at least 2 hours. Or, transfer mixture to a container with a tight-fitting lid and chill in the refrigerator overnight. Remove the vanilla pods and using two fingers press the milk out of the bean to extract all the seeds; discard.
• When ready to make the hot chocolate, heat the milk mixture over medium heat until hot, but not boiling. Add the chocolate. Whisk until the mixture is smooth and chocolate is melted. Add sugar to sweeten, if you like. Top with whipped cream. Makes 15 servings (about 4 ounces each).

VANILLA-SPIKED HOT COCOA

Steps:

• Measure cocoa and sugar into a saucepan with about 1/2 cup milk.
• Heat over medium heat and whisk until cocoa becomes smooth.
• Add remaining milk and heat until steam rises and bubbles form around the edges.
• Do not boil.
• Ladle into mugs and drizzle with Vanilla Syrup recipe #56460.

VANILLA HOT CHOCOLATE MIX

Steps:

• Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
• In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
• Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
• Store mix airtight at room temperature for up to six months.
• To serve:
• For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows.

HOT VANILLA FOR ADULTS

Steps:

• Warm the milk in the microwave. Add the rest of the ingredients and enjoy!

HOT VANILLA

Steps:

• 1. Start with the topping. In a medium bowl, whip 1/2 cup of whipping cream until it's frothy. Add 1 tablespoon of chocolate syrup and a dash of cinnamon, then continue to whip the mixture until everything is well blended and peaks form. Makes enough to top about 6 drinks. For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, a drizzle of chocolate syrup, and a dash of cinnamon

FROTHY HOT VANILLA MALTED

Steps:

• Bring milk to a simmer in a 4-quart heavy saucepan and transfer 1 cup to a blender. Add malted milk powder and brown sugar to remaining hot milk, whisking until dissolved. Remove from heat and stir in vanilla and rum (if using).
• Blend milk in blender at high speed until foamy, about 1 minute. Divide malted milk among 4 mugs, then top with foamy milk and sprinkle with nutmeg.