January 31st is National Hot Chocolate Day.

We have two recipes for you, plus:

  • 30 more ways to vary a cup of chocolate. There’s a recipe for every day of the month!
  • The difference between hot chocolate and cocoa.

    This recipe is a hit with lovers of coffee and chocolate. Legend has it that the original mocha coffee beans from Yemen had distinct chocolatey flavor; hence the name mocha when the two distinct flavors were combined in beverages and desserts.

    Those coffee beans were exported through the Yemeni port of Al-Makha, which was subsequently transliterated to mokka and mocha.

    For a richer beverage with either recipe, substitute milk for the water.

    Ingredients For 8 One-Cup Servings

  • 1/2 cup ground coffee
  • 1/2 cup sugar
  • Optional: 1/2 teaspoon pure peppermint extract
  • 5 cups cold water
  • 2 cups half-and-half
  • 4 ounces semi-sweet baking chocolate, chopped
  • Optional garnish: whipped cream, chocolate curls

    1. PLACE coffee in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew as directed. Stir in peppermint extract if desired.

    2. MICROWAVE half-and-half and chocolate in medium microwavable bowl on HIGH 2 to 3 minutes or until heated through, stirring halfway through cook time. Stir until chocolate is completely melted and mixture is smooth. Stir into brewed coffee.


    [1] Chocolate and coffee flavors combine in this cup (both recipes adapted from, and photos courtesy of, McCormick).

    Coconut Hot Chocolate
    [2] Non-dairy hot chocolate made with yummy coconut milk.

    3. POUR into serving cups. Top with whipped cream and chocolate curls, if desired.

    Turn hot cocoa from a mix into a luxurious treat by preparing it with coconut milk. You can make a spicy version with pumpkin pie spice, or layer on the coconut flavor with coconut extract and a coconut garnish.

    Ingredients For Four 1/2-Cup Servings

  • 1 cup coconut milk
  • 1/2 cup water
  • 3 packets instant hot cocoa mix
  • 1 teaspoon pumpkin pie spice -or-
  • 1/2 teaspoon coconut extract
  • Optional garnish: shredded coconut, regular or toasted
  • Optional garnish: whipped cream

    1. HEAT the coconut milk and water in small saucepan until hot (not boiling). Remove from the heat.

    2. WHISK in the hot cocoa mix and pumpkin pie spice or extract, until dissolved. Garnish as desired and serve immediately.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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