Web the best ingredients for hot chocolate.

Best hot chocolate recipe. Store in an airtight jar or tin in a cool, dark place. It's elevated enough to fit in a classy thanksgiving menu, but casual enough to be grazed over during cocktail hour. Web milk, cream, sugar, and a combination of chocolate chips—dark or semisweet—and cocoa powder give this hot chocolate its rich, chocolatey flavor.

Will keep for up to three months. This dip from half baked harvest makes for such a great appetizer on thanksgiving day. Simmer and whisk together until there’s no clumps.

Web each piece features a dark chocolate shell with an array of flavors on the inside including hot spiced wine, peanut butter, moscow mule, hot toddy, butter caramel and mulled cider. Add a splash of hot milk or water, and whisk until smooth. Up your hot chocolate game with this classic recipe, which is adaptable to your own tastes and flavours.

Place milk, cocoa powder and sugar in a small saucepan. Perfect as the cold nights draw in, you can add a pinch of chilli, cinnamon or a slug of rum if you like. To make, start by chopping four ounces of chocolate.

If you wish, add herbs or spices to the milk, bring to a simmer then take off the heat and allow to steep for 10 minutes. Dark chocolate that is 60 percent cacao or higher. Web add the milk, cacao powder and maple syrup to a saucepan over medium heat.

Vanilla extract helps to add even more richness. Web first, run a spoon under hot water so that the spoon is warm, then dry it thoroughly. Whisk in vanilla extract, serve immediately.