4 Hot Chocolate Recipes

Ilse Castrejón
There is no winter drink as heartwarming and delicious as hot chocolate! Enjoy the Christmas season with your loved ones by preparing one of these 4 hot chocolate recipes: a decadent nutella hot chocolate garnished with chopped pecans, an irresistible cajeta hot chocolate crowned with whipped cream, a mouthwatering rompope hot chocolate topped with meringues, and an original cookies & cream hot chocolate with cookie chunks. You will love them all!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 cups cow's milk, for the nutella hot chocolate
  • 1 cup whipping cream, for the nutella hot chocolate
  • 1/4 cups nutella, for the nutella hot chocolate
  • 1/2 cups bittersweet chocolate, melted, for the nutella hot chocolate
  • 1/2 cups nutella, for the rim of the mug, for the nutella hot chocolate
  • 1/2 cups pecans, chopped, for the rim of the mug, for the nutella hot chocolate
  • 2 tablespoons whipped cream, for garnish, for the nutella hot chocolate
  • 2 tablespoons bittersweet chocolate, melted, for garnish, for the nutella hot chocolate
  • 2 tablespoons pecans, finely chopped, for garnish, for the nutella hot chocolate
  • 2 cups cow's milk, for the cookies & cream hot chocolate
  • 1 cup evaporated milk, for the cookies & cream hot chocolate
  • 1 cup chocolate cookies, for the cookies & cream hot chocolate
  • 1/4 cups white chocolate, for the cookies & cream hot chocolate
  • 1 cup chocolate cookies, ground, for the cookies & cream hot chocolate
  • 2 tablespoons whipped cream, for the cookies & cream hot chocolate
  • chocolate cookies, for the cookies & cream hot chocolate
  • 1/2 cups rompope, for the rompope hot chocolate
  • 1 1/2 cups cow's milk, for the rompope hot chocolate
  • 1/2 cups whipping cream, for the rompope hot chocolate
  • 1 teaspoon vanilla essence, for the rompope hot chocolate
  • 1/2 cups white chocolate, cut into small chunks, for the rompope hot chocolate
  • 1/4 teaspoons cinnamon, for the rompope hot chocolate
  • 1/4 teaspoons nutmeg, for the rompope hot chocolate
  • 2 tablespoons whipped cream, for garnish, for the rompope hot chocolate
  • 6 small meringues, for garnish, for the rompope hot chocolate
  • cinnamon powder, for garnish, for the rompope hot chocolate
  • 2 cups cow's milk, for the cajeta hot chocolate
  • 1/4 cups Mexican chocolate, cut into small chunks, for the cajeta hot chocolate
  • 1/2 cups cajeta, for the cajeta hot chocolate
  • 2 tablespoons whipped cream, for garnish, for the cajeta hot chocolate
  • cajeta, for garnish, for the cajeta hot chocolate
Preparation
15 mins
20 mins
Low
  • For the nutella hot chocolate: Heat milk, whipping cream, nutella, and chocolate over low heat for 10 minutes or until slightly thickened.
  • Dip the rim of a mug in nutella and chopped pecans. Serve nutella hot chocolate and garnish with whipped cream, pecans, and melted chocolate.
  • For the cookies & cream hot chocolate: Combine milk, evaporated milk, and cookies in a blender and blend until smooth.
  • Heat blended mixture over low heat. Add white chocolate and cook for 10 minutes.
  • Serve cookies & cream hot chocolate and garnish with whipped cream and cookie chunks.
  • Serve cookies & cream hot chocolate and garnish with whipped cream and cookie chunks.
  • For the rompope hot chocolate: In a medium-sized pot, heat rompope, milk, whipping cream, vanilla essence, cinnamon, nutmeg, and white chocolate. Cook for 10 minutes or until thick.
  • Remove from heat and serve hot in a glass mug. Garnish rompope hot chocolate with whipped cream, meringues, and a bit of cinnamon powder.
  • For the cajeta hot chocolate: In a small pot, heat milk, Mexican chocolate tablet, and cajeta.
  • Cook for 10 minutes or until thick. Serve in a glass mug. Garnish cajeta hot chocolate with whipped cream and cajeta.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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