Hot Chocolate

After shopping in the new Geneva store today, I decided to share this. please let the folks at Geneva know this is on the site. I told them that I would let them know when I posted this.

I was inspired by something that I saw on a Food Network holiday special. I started out with Tyler Florence's recipe and created a formula that my family and friends really enjoy. My mother-in-law moaned when she tried it and asked me to make it every year.

Yield: varies

Featured Ingredients

Saigon cinnamon, Cinnamomum loureiroi, is our most popular cinnamon by far, and we are consistently proud of its freshness and incredibly... Size Options
$7.49 Glass jar, 1/2 cup (wt. 2.0 oz)
This vanilla powder is ideal for those who want rich vanilla flavor without the alcohol found in vanilla extract. It is made from pure... Size Options
$30.49 Glass jar, 1/2 cup (wt. 2.5 oz)
"Dutched" cocoa has undergone alkalization to reduce its natural bitterness. This smooth, rich and mellow flavor is ideal for hot cocoa... Size Options
$17.99 Resealable bag, 16 ounce

Hot Chocolate Recipe

Preparation Instructions

Combine all the dry ingredients in a large bowl and mix well. Grate the chocolate using a micro plane gratter. Mix well and store in a dry airtight container.

To make the hot chocolate, add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes.

Yield: varies
Helpful Hints

For a very rich hot chocolate, use milk instead of water when heating.

You can use as much or as little of the mix as you want.

*ed items denote what can be manipulated without throwing off the core formula.

*replace vanilla powder with regular chili powder and double the cinnamon.

*mix 1 teaspoon of lavender with 1 teaspoon of vanilla powder. Allow lavender scent to infuse before using.

*mix 1 teaspoon of orange zest and 1 teaspoon of cinnamon. Allow orange scent to infuse mix before using.

*mix 2 tsp of grated ginger (dehydrated ginger sold @ store-I use micro-place), 1 tsp cinnamon, 1/2 tsp grated whole nutmeg.

Note: if you want to make a sugar free version, use Splenda and an unsweetened dark chocolate. The additional sweetness provided by the Splenda will counterbalance the bitterness of the chocolate.


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