The Seven Days of Hot Chocolate: White Chocolate Chai

This is the last recipe on the Seven Days of Hot Chocolate! I honestly could have come up with another seven very easily, so I’m thinking I’ll do this again next winter. But this season, if you love chai, then this is really, really for you.

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Ingredients:

3 cups of milk (26 fl. ounces)
100 g white chocolate
2 tbsp sugar
1 tsp. vanilla extract
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp allspice

Directions:
melt the white chocolate into a saucepan of milk on
medium-low heat. Stir in sugar and vanilla extract. Stir in the spicesand let simmer very gently for a few minutes, stirring constantly.
Then pour into cups and enjoy!

Substitutions:

  • use vanilla flavoured soy milk instead of regular milk; omit additional vanilla and sugar
  • you could make do with just the cinnamon and the cardamom, but the nutmeg and allspice really round out the flavour

The Seven Days of Hot Chocolate: Banana Hot Chocolate

Recipe: Banana Hot Chocolate www.knittedbliss.com

Recipe: Banana Hot Chocolate
www.knittedbliss.com

Bananas AND chocolate? Monkeys everywhere just lost their minds. 

Ingredients:

3 cups of milk (26 fl. ounces)
60 g dark chocolate
1 tsp. vanilla extract
1/3 cup sugar
1 banana, ripe

Directions: Blend the banana and half of the milk in a blender, adding the vanilla to the blended mixture. Seperately, melt the dark chocolate into a saucepan of milk on
medium-low heat. Stir in sugar, vanilla extract, and then fold in thed blended banana mixture. Simmer on low heat for a few minutes, stirring constantly.
Then pour into cups and enjoy!

Substitutions:

  • use vanilla flavoured soy milk instead of regular milk; omit additional vanilla and reduce added sugar
  • use 1/3 cup cocoa powder instead of dark chocolate. Not as smooth, but still good!
  • use 1/4 cup of agave nectar if you are avoiding refined sugar

The Seven Days of Hot Chocolate: Orange Hot Chocolate

This one is my favourite, but I’m obsessed with chocolate and orange as a flavour combo. If you feel the same way I do, then you’ll want to drink this every day.

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Ingredients:

3 cups of milk (26 fl. ounces)
60 g dark chocolate
1 tsp. vanilla extract
1/2 cup sugar
1 tbsp grated orange zest

Directions: melt the dark chocolate into a saucepan of milk on
medium-low heat. Stir in sugar, vanilla extract, and then add the orange zest and let simmer on low heat for a few minutes, stirring constantly. Then pour into cups and enjoy!

Notes: I recommend using organic oranges, if you can find them. Otherwise really scrub it down well before zesting to avoid a lot of ‘food grade’ wax in your hot chocolate.

Substitutions:

  • use vanilla flavoured soy milk instead of regular milk; omit additional vanilla and reduce added sugar
  • use 1/3 cup cocoa powder instead of dark chocolate. Not as smooth, but still good!
  • use 1/3 cup of agave nectar if you are avoiding refined sugar

The Seven Days of Hot Chocolate: White Strawberry Hot Chocolate

Have you ever had pink hot chocolate? It’s pretty awesome.

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Ingredients:
3 cups of milk (26 fl. ounces)
100 g white chocolate
1 tsp vanilla extract
1/2 cup strawberry jam

Directions: Blend the jam and half the milk in a blender until smooth.  Melt the white chocolate into a saucepan with the remaining milk on
medium-low heat. Stir in vanilla extract and the blended jam/milk. Pour into mugs and enjoy the light pink-y goodness!

Substitutions:

  • Use an immersion blender and blend the jam into the milk after the white chocolate has been melted in
  • Use vanilla flavoured soy milk instead of regular milk; omit additional vanilla

    The Seven Days of Hot Chocolate: Raspberry Hot Chocolate

    Recipe: Raspberry Hot Chocolate | www.knittedbliss.com

    Recipe: Raspberry Hot Chocolate | www.knittedbliss.com

    Ingredients:

    2 cups of milk (26 fl. ounces)
    60 g dark chocolate
    1 tsp. vanilla extract
    1/2 cup sugar
    1 cup raspberry juice (recipe to follow, or see substitutions for using jam)

    Raspberry Juice:
    if using frozen raspberries (and I recommend, they give up the juice more easily), set raspberries aside in a bowl at room temperature. After a few hours, mash with a fork or blender and strain mash through a sieve. The liquid below the sieve is what we’ll use for the recipe. I used my leftover raspberry chunks for a smoothie, if you want to do the same.

    If using fresh raspberries, wash well and mash with a fork or blender. strain mash through a sieve. The liquid below the sieve is what we’ll use for the recipe.

    Directions: Melt the dark chocolate into a saucepan of milk on
    medium-low heat. Stir in sugar and vanilla extract. Stir in the raspberry juice; then pour into cups and enjoy!

    Substitutions:

    • try using seedless raspberry jam instead of fresh/frozen raspberries, omit sugar
    • use vanilla flavoured soy milk instead of regular milk; omit additional vanilla
    • use 1/3 cup cocoa powder instead of dark chocolate. Not as smooth, but still good!
    • use 1/3 cup of agave nectar if you are avoiding refined sugar