Winter break may be over, but as long as it’s still cold and rainy there’s still plenty reason to enjoy winter’s favorite beverage!
1. Peppermint Bark
- 2 cups milk
- 1 tbsp. of sugar
- 4 oz. Ghirardelli’s Milk Chocolate (Or 2 tbsp. of milk chocolate powder)
- Peppermint Candy Cane
- 1 oz. of Ghirardelli’s peppermint bark for garnish and taste
This is a standard peppermint hot cocoa with rich flavor and the peppermint bark garnish really helps set it apart from the crowd. I often offer this to guests who aren’t looking to be overly adventurous with their hot cocoa, but it’s also a great festive choice with the candy cane being both for garnish and flavor. The most difficult part of this recipe is opening a candy cane without breaking it.
2. Pumpkin Spice
- 2 cups milk
- 4 oz. Ghirardelli’s Milk Chocolate (Or 2 tbsp. of milk chocolate powder)
- ÂĽ cup of Pumpkin Spice creamer
- Whipped Cream and Pumpkin Pie Spice, for garnish
Pumpkin Spice Hot Cocoa is an easy, lazy recipe for those who want a PSL without the coffee. Rather than trying to blend the spice and flavor in, a cheap bottle of PS flavored creamer can get the job done so you can get back to binge-watching Netflix in your fuzzy slippers.
3. Cookies and Cream Hot Cocoa Float
- 2 cups milk
- 1 tbsp. of sugar
- 1 tsp. of vanilla extract
- 4 oz. Ghirardelli’s White Chocolate
- ½ cup of cookies and cream ice cream
- Crushed Oreos, for garnish
Oreos and Hot Cocoa are a match made in heaven. This recipe offers a wonderful contrast of hot and cold if you put the ice cream in last, and the rich white chocolate allows for the cookies and cream to be seen through the side of the glass for a tasteful presentation.
4. White Raspberry
- 2 cups milk
- 1 tbsp. of sugar
- 1 tsp. of vanilla extract
- 4 oz. Ghirardelli’s White Chocolate
- 2 tbsp. of raspberry sauce (or to personal taste)
- Raspberry candy cane
- Whipped Cream, for garnish
This recipe is a personal favorite. You can also replace the white chocolate with dark chocolate for an equally tasty treat, though it doesn’t carry the same weight of presentation. I always use glass mugs for this recipe to show off the beautiful pink raspberry hot chocolate.
5. Reese’s Hot Chocolate
- 2 cups milk
- 4 oz. Ghirardelli’s Milk Chocolate
- 2 tbsp. of Peanut Butter
- Whipped cream, for garnish
- 4 mini peanut butter cups, or Reese’s Pieces for garnish
For some, when you say chocolate they expect the words “peanut butter” to quickly follow. This recipe is meant for those Reese’s lovers and those who want to try a nuttier kind of hot cocoa this winter!