Best Orange Hot Chocolate Recipes

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CHRISTMAS ORANGE HOT CHOCOLATE



Christmas Orange Hot Chocolate image

I love to make this to drink on Christmas day at the fireplace with the classic music playing.

Provided by Whisker

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 10m

Yield 1

Number Of Ingredients 4

1 cup milk
1 (1 ounce) envelope instant hot cocoa mix (such as Swiss Miss®)
¼ cup orange juice
⅛ teaspoon ground cinnamon

Steps:

  • Heat milk in a saucepan over high heat; whisk hot cocoa mix into milk until completely dissolved. Continue whisking for 1 minute, reduce heat to medium, and gradually stir in orange juice. Sprinkle cinnamon over the top and stir. Pour hot chocolate into a mug.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 41.5 g, Cholesterol 19.5 mg, Fat 6.1 g, Fiber 1.3 g, Protein 10.4 g, SaturatedFat 3.7 g, Sodium 241.8 mg, Sugar 35 g

ORANGE HOT CHOCOLATE



Orange Hot Chocolate image

Recipe courtesy Jacques Torres, Sweet Art From Foodnetwork.com. A yummy twist on homemade hot chocolate! I am hoping that this won't pump up my blood sugar too much, while allowing me to enjoy hot chocolate!

Provided by Mrs. Pope

Categories     Beverages

Time 24m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups bittersweet chocolate, finely grated
1/2 cup powdered milk
1 orange, zest of
1 pinch cinnamon, to taste
whipped cream (optional)

Steps:

  • Place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly.
  • Spoon the mixture into tins or jars. Label with instructions to use 1/2 cup of chocolate mixture with 1 cup of hot milk or water.
  • To make hot chocolate: Pour milk into a saucepan and heat until hot but not boiling. Stir in the hot chocolate mixture and bring to a boil.
  • You can also use a cinnamon stick to stir the hot chocolate. In that case, do not add the ground cinnamon in the recipe.
  • Top with whip cream and enjoy!

Nutrition Facts : Calories 79.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 15.5, Sodium 59.4, Carbohydrate 6.2, Sugar 6.2, Protein 4.2

CHOC-ORANGE HOT CHOCOLATE



Choc-orange hot chocolate image

Enjoy the heavenly combination of citrus and chocolate in sumptuous drink form by whipping up this double cream-based dream

Provided by Miriam Nice

Categories     Drink

Time 15m

Number Of Ingredients 5

150ml milk
50ml double cream
zest of 0.5 orange
50g dark chocolate , chopped
25ml orange liqueur

Steps:

  • Heat the milk, cream and orange zest together in a saucepan until simmering then remove from the heat and pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth.
  • Put the pan back on the heat to warm through then add the orange liqueur. Pour into a mug and serve.

Nutrition Facts : Calories 714 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

ORANGE WHITE HOT CHOCOLATE



Orange White Hot Chocolate image

This is a very favorite winter drink of mine. Sometimes, in my family, we will make this in the middle of summer when we're craving something sweet and comforting. It's got a gentle, yet smooth, taste to it and is sure to please anyone who loves white chocolate and orange. For myself, I make a soy milk version of this since I cannot handle dairy and I love it. Serve immediately and top with orange zest, marshmallows, or whipped cream if you wish.

Provided by StaticNomad

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 27m

Yield 6

Number Of Ingredients 3

3 ½ cups whole milk
1 (8 ounce) package white chocolate chips
1 teaspoon orange extract

Steps:

  • Pour milk into a saucepan over medium heat. Cook, stirring constantly, until starting to bubble, about 5 minutes. Reduce heat to low. Add white chocolate. Cook, stirring continuously, until chocolate is fully melted, about 15 minutes. Add orange extract; cook and stir until incorporated, 2 to 3 minutes more. Remove from heat.

Nutrition Facts : Calories 298.9 calories, Carbohydrate 27.6 g, Cholesterol 22.2 mg, Fat 17.9 g, Protein 7.2 g, SaturatedFat 10.6 g, Sodium 96.6 mg, Sugar 27.6 g

ORANGE HOT CHOCOLATE MIX IN A BAG



Orange Hot Chocolate Mix in a Bag image

Make and share this Orange Hot Chocolate Mix in a Bag recipe from Food.com.

Provided by Marsha D.

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

4 tablespoons powdered coffee creamer
2 tablespoons powdered orange drink mix (such as Tang)
3 tablespoons confectioners' sugar
3 tablespoons powdered instant chocolate drink mix (such as Nestle Quick)

Steps:

  • In a small bowl combine all ingredients together and blend well.
  • Store in a small baggie or a small jar.
  • Attach a gift tag with these directions:.
  • Orange Hot Chocolate.
  • 1 1/2 to 2 tablespoons Orange Hot Chocolate Mix.
  • 8 ounces (1 cup) hot milk.
  • Marshmallows or whipped cream (optional).
  • Place the orange hot chocolate mixture in a mug. Pour hot milk over the mixture. Stir until the mix is completely dissolved. If desired, garnish with marshmallows or whipped cream.

Nutrition Facts : Calories 70.3, Fat 2.3, SaturatedFat 2, Sodium 32.6, Carbohydrate 12.4, Fiber 0.2, Sugar 11.8, Protein 0.5

JACQUES' ORANGE HOT CHOCOLATE



Jacques' Orange Hot Chocolate image

Provided by Food Network

Categories     dessert

Time 24m

Yield 4 servings

Number Of Ingredients 5

1 1/2 cup bittersweet chocolate, finely grated
1/2 cup whole dry milk powder
1 orange, zested
Pinch cinnamon, to taste
Marshmallows, optional

Steps:

  • Tip: I used the fine side of a box grater to finely grate the bittersweet chocolate.
  • Place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars. Label with instructions to use 1/2 cup of chocolate mixture with 1 cup of hot milk or water.
  • To make hot chocolate: Pour milk into a saucepan and heat until hot but not boiling. Stir in the hot chocolate mixture and bring to a boil. You can also use a cinnamon stick to stir the hot chocolate. In that case, do not add the ground cinnamon in the recipe. Serving with marshmallows is optional.

CHOCOLATE ORANGE HOT CROSS BUNS



Chocolate orange hot cross buns image

Bake our sticky, marmalade-glazed buns studded with fruit and chocolate for the perfect Easter treat. Serve with a cup of tea

Provided by Good Food team

Categories     Breakfast, Snack

Time 1h

Yield makes 10

Number Of Ingredients 11

225ml semi-skimmed milk
50g butter , chopped, plus extra for greasing
5 tbsp orange shred marmalade
450g strong white bread flour , plus extra for dusting
7g sachet fast-action dried yeast
2 tsp ground cinnamon
100g raisins
50g candied mixed peel
100g dark chocolate , chopped
1 large egg , beaten
100g plain flour

Steps:

  • Heat the milk in a pan until steaming. Remove from the heat, add the butter and 3 tbsp marmalade, and stir until dissolved.
  • Mix the bread flour, yeast, cinnamon, raisins, candied peel, chocolate and 1 tsp salt in a large bowl. Add the egg to the milk mixture, tip into the flour and stir to make a soft dough. Flour the work surface and your hands, then knead the dough for 10 mins until smooth and elastic. If any fruit or chocolate pieces escape, keep kneading them back in.
  • Grease then line a large baking sheet with baking parchment. Divide the dough into 10 equal pieces. Shape them into buns by kneading each and then rolling under one hand on the work surface until smooth. Put the buns on the baking sheet, leaving room for rising, then slightly press them down to flatten a little. Cover loosely with cling film and prove in a warm place for 2 hrs or until the buns are well risen and doubled in size. Be patient, as it will make all the difference to the texture.
  • Heat oven to 190C/170C fan/gas 5. Gradualy stir 90-105ml water into the plain flour to make a smooth, thick paste. Pour the mixture into a food bag and snip off a corner to make a hole about 5mm wide, then use it to pipe the crosses onto the buns. Bake for 20-25 mins until the buns are risen and golden brown, and sound hollow when tapped underneath.
  • For the glaze, melt the remaining marmalade in the microwave or a small pan and brush over the buns while they're hot, then leave to cool. Eat on the day of baking, or toast the next day.

Nutrition Facts : Calories 380 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

ORANGE BRANDY HOT CHOCOLATE



Orange Brandy Hot Chocolate image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 5

8 ounces hot chocolate
2 ounces orange brandy, such as Grand Marnier
2 dashes orange bitters, optional
Sweetened whipped cream, for topping
1 orange, for zesting

Steps:

  • Into a cup of steaming hot chocolate, stir in the orange brandy and orange bitters if using. Top with a dollop of whipped cream, then eat a few spoonfuls of whipped cream if no one is looking. Zest some orange over the whipped cream for aroma and prettiness and to impress your dinner guests with very little effort.

WHITE HOT CHOCOLATE WITH ORANGE



White Hot Chocolate with Orange image

White chocolate is very sweet and gentle, so it's best when complimented with a dash of something to enhance the flavor and cut the sweetness. A bit of tart citrus is perfect. Pic and recipe courtesy of Gale Gand

Provided by Lynnda Cloutier

Categories     Hot Drinks

Number Of Ingredients 5

3 1/2 cups milk
1/2 cup heavy cream
six 1 x 3 inch strips orange peel
8 oz. white chocolate chopped
1 tsp. almond extract

Steps:

  • 1. Mix the milk, cream and orange peel in medium pan. heat over medium high heat, stirring occasionally til boiling. Add white chocolate and whisk til it has melted. Whisk in almond extract and remove the orange peel. Reserve two of the orange peels and cut them into 1/4 inch wide strips. Ladle white chocolate into mugs, garnish with orange strips and serve at once. Serves 4 Variation: White Hot Chocolate with Mint: Replace orange peel with 8 mint leaves for infusing the milk and cream, plus another 4 mint leaves (1 for each cup) to replace the orange peel garnish, and replace the almond extract with 1 tsp. vanilla extract. Follow the instructions above.

MILK CHOCOLATE AND ORANGE HOT CHOCOLATE



Milk Chocolate and Orange Hot Chocolate image

Categories     Alcoholic     Chocolate     Christmas     Kid-Friendly     Orange     Winter     Christmas Eve     Party     Bon Appétit     Drink     Small Plates

Yield Makes 4 Servings

Number Of Ingredients 8

1/3 cup chilled whipping cream
1 teaspoon (packed) dark brown sugar
4 1/2 cups milk
4 large oranges
9 ounces good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
2 tablespoons unsweetened cocoa powder
Milk chocolate curls (optional)
Orange peel twists (optional)

Steps:

  • Whisk cream and brown sugar in medium bowl until stiff peaks form. Cover and refrigerate whipped cream.
  • Pour milk into heavy large saucepan. Using vegetable peeler, remove peel (orange part only) from 4 oranges. Add peel to milk (reserve oranges for another use). Bring milk mixture to simmer over medium-high heat. Remove from heat. Cover and let steep 30 minutes.
  • Strain milk mixture into large bowl, pressing on solids to remove liquid. Return milk to same saucepan. Bring to simmer over medium-high heat. Add chopped chocolate and cocoa powder; whisk until melted and smooth. Simmer 1 minute, whisking constantly. Ladle hot chocolate into 4 ceramic cups or mugs. Top with whipped cream. Sprinkle with chocolate curls and garnish with orange peel twists, if desired.

HALLOWEEN ORANGE HOT CHOCOLATE



Halloween Orange Hot Chocolate image

Slightly altered recipe from Kaboose.com; they got this neat treat from "the book Halloween Tricks and Treats by Matthew Mead (Time Inc. Home Entertainment, 2008)"

Provided by kikyo7734

Categories     Beverages

Time 10m

Yield 10 glasses hot chocolate, 10 serving(s)

Number Of Ingredients 6

12 ounces premium white baking chocolate
8 cups nonfat milk
1 teaspoon vanilla extract
orange food coloring
whipped cream (for garnish)
chocolate nonpareils (for garnish)

Steps:

  • Coarsely chop the premium white chocolate, transfer to a medium-size heatproof bowl and set aside.
  • Heat milk in a medium-size saucepan over medium heat, until bubbles begin to form at edge of surface, about 4 minutes.
  • Immediately pour milk over chocolate.
  • When chocolate begins to melt, stir until combined. Whisk in vanilla extract and 2 drops orange food color; whisk until a light foam forms on surface.
  • Pour into 10 mugs, garnish with whipped cream and chocolate nonpareils, and serve immediately.

CHOCOLATE ORANGE BOMBE ALASKA WITH HOT CHOCOLATE SAUCE



Chocolate orange bombe Alaska with hot chocolate sauce image

This twist on baked Alaska looks simply stunning - and the dark chocolate and orange flavours are just as good. Try it for Christmas, Hogmanay or New Year

Provided by Nick Nairn

Categories     Dessert, Dinner

Time 1h45m

Number Of Ingredients 20

2 eggs
2 egg yolks
3 tbsp caster sugar
100g/4oz bar dark chocolate (minimum 70% solids), broken into pieces
100g unsalted butter , cut into cubes
50g plain flour
1 vanilla pod
200ml whole milk
1large orange , zest only
100g caster sugar
568ml/19 fl oz pot double cream
6large egg yolks
5 tbsp orange whisky marmalade (good-quality, fine cut)
600ml/1pint tub orange sorbet (you will only need approx 400ml), softened slightly
4 egg whites
225g caster sugar
200g/7oz bar dark chocolate (minimum 70 per cent solids)
1 tbsp golden syrup
25g butter
5 tbsp warm water

Steps:

  • First make the cake: heat oven to 160C/fan 140C/gas 3. Lightly butter a Swiss roll tin and line the base with non-stick baking parchment. Put the whole eggs, egg yolks and caster sugar in a bowl and whisk with an electric hand whisk for 8-10 mins until light and fluffy. Meanwhile, melt the chocolate and butter in a bowl over a pan of almost simmering water, stirring occasionally.
  • When the whisked egg mixture is light and fluffy, gently fold in the flour with a large metal spoon or the whisk blades, taking care not to lose too much volume. Beat a small amount of the egg mixture into the melted chocolate, then gently fold the chocolate into the remaining egg mixture. Pour into the prepared tin, then tilt the tin from side to side until even and the corners are filled. Bake for 10 mins until firm, then leave to cool completely.
  • Line a 1-litre freezer-proof pudding basin with cling film. Cut a small circle of sponge cake to fit the base then cut triangular pieces to line the sides. Fill any gaps with trimmings and save the remaining sponge for later. Place the bowl in the freezer to firm up the sponge.
  • Make the ice cream: slice the vanilla pod in half lengthways and remove the seeds. Put the milk, vanilla seeds and pod, orange zest, caster sugar and cream into a medium pan and bring to the boil. Meanwhile, whisk the egg yolks together in a large bowl. Pour the hot cream mixture slowly on to the eggs, whisking all the time. Return the mix to a clean pan and stir constantly over a gentle heat for about 5 mins until the mixture has just thickened. Pass through a sieve and leave to cool for 30 mins. Churn in an ice-cream machine (or make by hand, see 'Try' below). Add the marmalade and continue to churn for another 10 mins until thick.
  • Scoop the ice cream into the cake-lined bowl, leaving a central indent for the sorbet layer. Sit a small bowl in the top of the ice cream to make a smooth indent for the sorbet later to sit in. Freeze for at least 1 hr, until just firm.
  • Fill the centre of the bombe with orange sorbet, cover the entire base of the bowl with a layer of sponge, cover with cling film and return to the freezer until needed, or at least 8 hrs ahead. This can be done well in advance and that's all the really hard work done.
  • To make the hot chocolate sauce, grate the chocolate into a bowl and add the golden syrup, butter and warm water. Melt over a pan of just simmering water until melted, stirring occasionally.
  • About 20 mins before serving, heat oven to 230C/fan 210C/gas 8. Whisk the egg whites and a pinch of salt in a large clean bowl until stiff but not dry. Whisk in the sugar, a little at a time, bringing it back to stiff peaks before each addition. Turn the bombe out onto an ovenproof serving dish and remove the cling film. Spoon the meringue all over the bombe to completely seal it. Using the back of the spoon or a palette knife, pull the meringue into dramatic swirls. Bake for 10-15 mins or until golden. Reheat the chocolate sauce over a pan as before or in a microwaveable bowl for 1 min on Low, stirring halfway through. Take the Chocolate orange bombe Alaska to the table immediately and serve sliced, drizzled with the hot chocolate sauce.

Nutrition Facts : Calories 912 calories, Fat 63 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 68 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.46 milligram of sodium

ORANGE-SCENTED HOT CHOCOLATE



Orange-Scented Hot Chocolate image

Categories     Coffee     Hot Drink     Non-Alcoholic     Chocolate     Orange     Winter     Nutmeg     Bon Appétit     Drink

Yield Makes 2 servings

Number Of Ingredients 5

2 cups milk
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 2 by 1-inch orange peel strips (orange part only)
1/2 teaspoon instant espresso powder or instant coffee powder
1/8 teaspoon ground nutmeg

Steps:

  • Combine all ingredients in heavy medium saucepan. Stir over low heat until chocolate melts. Increase heat and bring just to boil, stirring often. Remove from heat and whisk until frothy. Return to heat and bring just to a boil again. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs.

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