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By Alison Walsh · PRINTABLES TIP: Always go toward the end of a post to find the printable. · Disclosure: This Post May Contain Affiliate Links. {I may be compensated if you make a purchase after clicking on my links.}
Fall is my favorite time of year. In fact, it’s one of the only times I decorate my house for the season (the other is Christmas). To me, fall has all the benefits of summer and winter while nixing the complications of both. I get to wear a scarf without having to worry about digging my car out from under a mountain of snow, and it’s warm enough to go on walks without risk of sunburn. Plus, who doesn’t love changing leaves, crisp air, and Oktoberfest?
But most of all, I love the cozy food. I’ve already made my first batch of pumpkin cupcakes for the season, and apple picking is just around the corner. I’d say the time is right to make some homemade hot chocolate!
I LOVE making hot chocolate from scratch. It’s a quick, easy way to enjoy something sweet and special. Plus, you can customize it however you want. I’ve made dark hot chocolate with Baileys and authentic French hot chocolate, but today’s recipe is what I reach for when I need a taste of autumn: Cinnamon Caramel Hot Chocolate!
In a medium saucepan, whisk together everything except the 4 cups of dairy until the cocoa powder has fully incorporated into the caramel, giving you a thick, sticky paste.
Gradually whisk in the dairy until the mixture is smooth. Drag a spatula across the bottom and corners of the pan to make sure the caramel mix has fully incorporated.
Set the heat to medium and heat the hot chocolate for 6-8 minutes or until steaming, whisking once every minute or so.
Serve hot with whipped cream and a dash of cinnamon.
Notes
To store, simply chill the hot chocolate in a sealed Tupperware container for up to 3 days. To reheat, whisk the mixture until smooth and fully incorporated (some of the chocolate will have settled to the bottom) and pour it into a saucepan. Heat on medium heat until steaming, whisking regularly.
Tried this recipe?Let us know how it was!
I love the rich, comforting flavor of this hot chocolate. The caramel is evident but not too cloying (the coffee helps keep it from being too sweet). And the cinnamon is a subtle note in the background, just enough to even out the caramel. Topped with whipped cream and cinnamon, it’s the perfect ode to autumn!
What are some of your favorite fall foods?
Other RecipesYou’ll Love:
Easy DIY Hot Chocolate Buffet
Coconut Milk Hot Fudge Sauce
Roasted Pear Rice Pudding
Disclosure: This post contains affiliate links. Using them doesn’t change the price you pay, but the site may receive a small compensation after your purchase. Thanks!
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About Alison Walsh
Alison Walsh, founder of Alison’s Wonderland Recipes, is waiting for the day when reading Mark Twain and drinking tea is accepted as an Olympic sport. Until then, she nannies, blogs about food, and watches Star Trek with her husband. You can follow Alison on Facebook, Twitter, Pinterest, and Bloglovin’.
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Victoria R.says
My family has that same style of cups and plates!! How fun!
The secret ingredient commonly used in gourmet hot chocolate is often high-quality, finely ground chocolate. This can be in the form of cocoa powder or finely chopped chocolate, adding a rich and intense flavor to the drink.
Rum: Dark or spiced rum can give your hot chocolate an exciting Caribbean twist. Rum's natural sweetness and spicy undertones complement the rich cocoa beautifully, creating a blend that is smooth, warming and deeply comforting. Brandy: A shot of brandy can lend an enticing depth of flavour to your hot chocolate.
The cornstarch version thickened quickly, making the hot chocolate very thick and creamy, and in the end we decided on a combination of cornstarch and confectioner's sugar, for the ideal texture and sweetness.
An easy way to add extra flavor to any cup of cocoa—be it out of the box or homemade—is to add a touch of your favorite spices. A sprinkle of cinnamon, cardamom, ginger, nutmeg or even cayenne can all be welcome warming additions.
Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.
Hot Chocolate is made using solid chocolate melted in warm milk or cream.Hot Cocoa, however, is made from a powdered base of cocoa with added sugar and dissolved in hot water or hot milk.
From traditional flavors like vanilla, amaretto, almond, and cinnamon to more exciting flavors like butterscotch, coconut, cherry, raspberry, and orange, flavored extracts are a quick and easy way to liven up hot chocolate.
Creme de Cacao: This classic chocolate liqueur is made with cocoa beans and has a smooth, chocolatey flavor. It's perfect for adding to coffee, hot chocolate, or co*cktails.
Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste.Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.
Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.
Partially produced with genetic engineering. Place 2 tbsp (30 ml) hot chocolate mix in a mug.Add 170-230 ml (6-8 oz) boiling water or very hot milk.Stir well & enjoy!
Gourmet chocolate refers to high-quality chocolates produced with exceptional care, using superior-grade ingredients (like Cluizel, which has the “Noble Ingredients” certification, guaranteeing the use of only pure cocoa butter, Bourbon vanilla pod, no soy lecithin or added flavors).
Gourmet chocolate tends to be sourced ethically, and is usually single origin, meaning the cacao came from just one country. The processing matters, too: High-end chocolate will be tempered to a smooth, glossy finish. There's typically a higher percentage of cacao as well (at least 70%).
A traditional smooth, velvety hot chocolate, with 25% cocoa and suitable for vegans. Instructions: To make a 12oz drink, use 25g of hot chocolate powder and either: Mix with a splash of hot water to form a smooth paste.
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Victoria R. says 
