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

    The Seven Days of Hot Chocolate: Lemon Hot Chocolate

    www.knittedbliss.com: lemon hot chocolate recipe

    www.knittedbliss.com: lemon hot chocolate recipe

    My charming British husband adores Thornton’s chocolates (which you can only get in the UK), particularly  the Sicilian Lemon ones. I have to agree, they are pretty awesome- yet you seldom see lemon and chocolate together in anything but a box of chocolates. Well, no more!

    Ingredients:

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

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

    Notes:
    I recommend organic lemons if you are grating zest for anything. Otherwise you’re mostly adding a lot of ‘food grade’ wax to your zest as well. But hey, if organic lemons aren’t handy where you are, you certainly will be just fine with normal lemons. Also, whoever is having the  mug that was poured last may find a fair bit of zest in the bottom of their mug.

    Substitutions:

    • use vanilla flavoured soy milk instead of regular milk; omit additional vanilla, reduce the added sugar to about 1/4 cup
    • 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- Peanut Butter Hot Chocolate

    If you love peanut butter and chocolate, then this is the one for you!

    www.knittedbliss.com

    www.knittedbliss.com

    Ingredients:

    3 cups of milk (26 fl. ounces)
    60 g dark chocolate
    1 tsp. vanilla extract
    1/2 cup sugar
    1/3 cup peanut butter

    Directions: melt the dark chocolate into a saucepan of milk on medium-low heat. Stir in sugar and vanilla extract. Stir in the peanut butter really well; then pour into cups and enjoy!

    Substitutions:

    • 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

    Notes: it’s hard to take pictures of hot chocolate in the evening, which is when I made most of these recipes. I totally need a light box which G built out of a recycled cardboard box and I got whipped cream and hot chocolate all over it. A machine washable lightbox.

    EDIT: Some have asked about the mugs. I got them from an etsy seller that doesn’t seem to have a shop any more! Her blog can be found here, perhaps you can convo her if you are really interested.

    Modification Monday: Plum Frost Stockholm

    Original Pattern: Stockholm Scarf

    Knitter Extraordinaire: Lea (Ravelry ID)

    Mods: Created a matching slouchy hat with stockholm pattern brim, and a stockinette cap.

    What Makes This Awesome: Well  I’m already a bit biased on this one (Stockholm Scarf mod, yay!), but I genuinely love the slouchy hat! What a great idea for a matching set – the hat looks amazing with the scarf, and the texture of the brim is lovely and deep. Lea wrote great details on her hat, which can be found on her project page, here.