Best Maple Hot Chocolate Recipes

SIMPLEST HOT CHOCOLATE (WITH MAPLE SYRUP AND NO REFINED SUGAR)

Steps:

• Pour milk into a microwave-safe measuring cup; heat in a microwave oven for 1 minute and 30 seconds. Place maple syrup, cocoa powder, and vanilla extract in a mug; pour in 1/3 of the hot milk and stir well. Add remaining hot milk.

STUFFED MEXICAN HOT CHOCOLATE FRENCH TOAST WITH CINNAMON WHIPPED CREAM AND CHOCOLATE-MAPLE GANACHE

Steps:

• For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.
• For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast.
• For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet.
• Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish.
• Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches.
• If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.

MAPLE SYRUP HOT CHOCOLATE

Steps:

• Bring milk to a boil in a small saucepan. Add maple syrup and cocoa powder, stirring occasionally, until completely dissolved.

MAPLE HOT CHOCOLATE

Steps:

• In a large saucepan, combine sugar, cocoa and salt. Stir in hot water and butter; bring to a boil. Add the milk, maple flavoring, vanilla and 8 marshmallows. Heat through, stirring occasionally, until marshmallows are melted. Ladle into mugs and top each with a marshmallow.

HOT CHOCOLATE WITH SKIM MILK, COCOA POWDER AND MAPLE SYRUP

Steps:

• Whisk everything together and heat over medium low heat for about 10 minutes, whisking often. Please note that the grated nutmeg is to taste.
• If you have an immersion blender, whip the mixture up with it for about a minute to make it a little frothy.

QUICK MAPLE HOT CHOCOLATE

Steps:

• In a large saucepan, combine sugar, cocoa and salt. Stir in water until smooth. Add butter; bring to a boil. Reduce heat. Add milk, eight marshmallows and flavorings; simmer until marshmallows are melted. Pour into mugs; top each with a marshmallow.

MAPLE HOT CHOCOLATE

Steps:

• In a large saucepan, combine sugar, cocoa and salt. Stir in hot water and butter; bring to a boil. Add the milk, maple flavoring, vanilla and 8 marshmallows. Heat through, stirring occasionally, until marshmallows are melted. Ladle into mugs and top each with a marshmallow. Yield: 4 servings.