Description
A rich and creamy homemade vanilla bean hot cocoa made with real chocolate and infused with vanilla bean for an elevated twist on the classic winter drink.
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 vanilla bean, seeds scraped
- 2 tablespoons unsweetened cocoa powder
- 4 ounces semi-sweet or dark chocolate, chopped
- 2 tablespoons maple syrup or to taste
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Whipped cream, for topping (optional)
- Crushed candy canes or chocolate shavings, for garnish (optional)
Instructions
- In a medium saucepan, combine the milk, cream, and vanilla bean seeds with the pod. Heat over medium heat until steaming, but not boiling.
- Whisk in the cocoa powder until fully combined.
- Add the chopped chocolate and stir until melted and smooth.
- Stir in the maple syrup, vanilla extract, and a pinch of salt. Remove the vanilla bean pod.
- Pour the hot cocoa into mugs and top with whipped cream, crushed candy canes, or chocolate shavings if desired.
Notes
- You can substitute the vanilla bean with an extra 1/2 teaspoon of vanilla extract if needed.
- Adjust the sweetness by adding more or less maple syrup to taste.
- Dairy-free alternatives like almond milk and coconut cream can be used for a vegan version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 320
- Sugar: 20g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
