Crockpot Peppermint Hot Chocolate Recipe (2024)

FAQs

What can I add to hot chocolate to make it taste better? ›

For traditionalists, bourbon, rum, Irish cream, and brandy are excellent additions. For alcohol that adds an extra burst of flavor, pour in flavored liqueurs such as peppermint, coffee, hazelnut, orange, cherry, and more. Surprisingly, red wine is another great way to spike hot chocolate.

Adding a splash of alcohol like rum, brandy, or whisky can transform your hot chocolate into a truly indulgent and sophisticated drink.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

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.

Pairing Chocolate with Liquor

Though a few spirits fall out of these categories, it's generally accepted that the six types of distilled spirits are: brandy, gin, rum, tequila, vodka, and whiskey. Each pairs particularly well with chocolate, but the pairings depend on the blend in question.

It is hard to believe but, once cooked, about 70-75% of its alcohol content remains on the plate. It is a different matter when alcohol is mixed with an ingredient and then heated to boiling point. After 15 minutes, 40% of the alcohol remains, after 30 minutes 35%, and only after two and a half hours 5%.

The simplified answer is that chocolate contains fat (cocoa butter) and alcohol contains water. The fat in the chocolate and the water in the alcohol repel each other causing the chocolate to seize. When chocolate seizes it becomes grainy and hard - essentially unusable.

Loss says kitchen air produces an “evaporative cooling” effect as water is freed from the drink's surface and into the atmosphere. Since they're filled with air, the marshmallows could insulate the hot chocolate by slowing down this cooling.

Why do Americans put marshmallows in hot chocolate? ›

Sweetness: Hot chocolate can be sweet, but the addition of marshmallows enhances the overall sweetness. The marshmallows melt slightly when placed in the hot liquid, releasing their sweetness and creating a harmonious balance with the chocolate.

Not too soon into the hot chocolate

If you're serving the hot chocolate make sure to place the marshmallow men at the last minute. They will melt so it's best not to put them in too quickly. Mine slowly sank into the froth on top, which was actually quite fun to watch so another fun thing to look at with kids.

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.

One way to make your hot chocolate less bitter is to add a touch of sweetness. This can be achieved by adding sugar, honey, or a flavored syrup to your hot chocolate. You can also try using a higher quality cocoa powder or adding a splash of cream or milk to balance out the bitterness.

Another way this can happen is when your chocolate seizes, which happens when you add a small amount of (usually cold) liquid and instead of the chocolate melting nicely into the liquid it becomes weird and grainy.

If you don't want your hot chocolate to be too sweet, avoid using sweetened condensed milk or any flavored milk in the mixture. Instead, opt for plain milk with no added sugar or low-calorie coffee creamer. If you want to get a different sensation or if you want a dairy-free option, use unsweetened almond milk.

Salt accentuates sweetness and suppresses bitterness, while also functioning as a natural enhancer to bring out the flavor in chocolate. Simply adding a touch of salt in chocolate recipes can make the chocolate taste better by balancing out flavours and bringing out many subtle nuances.