Best 11 Venezuelan Spiced Hot Chocolate Recipes

SPICED HOT CHOCOLATE

Steps:

• Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
• To serve, stir 3 tablespoons of the mix into 1½ cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar.
• Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod and seeds together and store in an airtight container for at least 1 week before using.

VENEZUELAN SPICED HOT CHOCOLATE

Steps:

• Combine milk with spices and sugar in a large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum (add rum off flame). Whisk briskly 5 minutes over low flame until chocolate is completely melted.

SPICY HOT CHOCOLATE

Steps:

• In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
• Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

JIM GRAHAM'S SPICED HOT CHOCOLATE

Steps:

• In a heavy saucepan set over medium heat, combine the cream, milk, aniseeds, orange zest, vanilla beans and seeds, and ginger. Bring just to a boil. Cover, reduce the heat to very low, and keep at a bare simmer for 10 minutes.
• Place the chocolate in a small bowl. Using a fine-mesh strainer, strain a few spoonfuls of the hot cream mixture over the chocolate and whisk with a small wire whisk until the chocolate is completely melted. Strain the rest of the cream mixture over the chocolate, add the salt, and whisk to combine thoroughly before pouring into a serving cup.

HOT CHOCOLATE

Steps:

• In a small saucepan, over low heat, heat milk. Stir in cocoa mixed with milk, sugar and continue to stir until cocoa is incorporated and sugar is dissolved. Do not bring mixture to a boil. Off heat add peppermint Schnapps. Pour hot chocolate into 4 mugs. Top with whipped cream, grated chocolate and add 1 candy cane per mug.

SPICED HOT CHOCOLATE

Steps:

• In a medium heavy-bottomed saucepan, warm the milk, curry powder, and cardamom pods over medium heat, stirring every now and then so it doesn't burn.
• Meanwhile, spoon the cocoa powder into a measuring cup. Once you see little bubbles forming around the perimeter of the saucepan, the milk is hot; turn off the heat. Pour a little milk, about 1 cup, into the cocoa powder, and whisk until smooth. Add back to the saucepan, and whisk in the honey and salt. Stir until well combined.
• Pour the hot chocolate through a strainer into 4 individual mugs and top with marshmallows, if you like.

SPICED HOT CHOCOLATE WITH TEA

Steps:

• In a small saucepan, heat water to a boil. Drop in tea leaves, turn off heat, and steep for about 5 minutes. Strain tea back into pan and add star anise, cinnamon stick, ginger, and heavy cream. Heat over medium heat until cream scalds, watching carefully so that cream does not spill over.
• Put chocolate in a medium bowl. Strain hot cream mixture into bowl with chocolate. Add vanilla and whisk until chocolate is melted. Transfer to mugs and serve warm or chilled.
• *Cook's Note: The spices may be increased, to taste, if your preference is spicier.

SPICED HOT CHOCOLATE

Steps:

• Place milk, cocoa, and sugar in saucepan. Heat to boiling, then turn off heat. Stir in nutmeg, chili powder and stir to mix. Pour into 4 mugs and place cinnamon sticks in mugs, if using. Garnish with whipped cream and sprinkle with cinnamon if desired. Enjoy!

SPICED HOT CHOCOLATE

Steps:

• In a small saucepan, combine sugar, cocoa powder, cinnamon, cardamom, cloves, orange zest, and salt.
• Blend in water and heat to boiling.
• Boil gently for 1 minute.
• Mix in milk and vanilla and heat almost to boiling, but do NOT allow to boil.
• Remove whole spices, then beat with a mixer until frothy.
• Pour into mugs, garnish if desired, and serve hot.

MAYAN HOT CHOCOLATE

Steps:

• Add chili pepper to 2 cups boiling water.
• Cook until liquid is reduced to 1 cup.
• Remove chili pepper; strain for stray seeds, and set aside.
• In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
• Heat over medium flame until bubbles appear around the edge.
• Reduce heat to low.
• Add chocolate and sugar or honey.
• Whisk occasionally until chocolate is melted and sugar dissolves.
• Turn off heat.
• Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.
• Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
• If chocolate is too thick, thin with a little more milk.

SPICED HOT CHOCOLATE

Steps:

• bring the first 9 ingredients to a simmer in a large saucepan, stirring until sugar dissolves.
• remove from heat and let the flavors blend for 20 minutes.
• add cocoa powder and vanilla, return to a simmer, whisking until blended.
• pour into 6 cups, over a strainer.
• discard spices.