recipes

Hot Chocolate Recipes

Our hot chocolate mixes are not only comforting on cold winter nights, but also refreshing on hot summer days – make product as directed and freeze some in ice cube trays. Chill remaining product in the refrigerator. To serve, pour chilled hot chocolate over frozen chocolate cubes. Garnish with whipped cream, sprinkle with hot chocolate mix and top it off with a cherry!

Double Mint Chocolate Hot Chocolate
Hot Raspberry Kiss
Irish Kiss
Swiss Blitz


Double Mint Chocolate Hot Chocolate

INGREDIENTS

1 ½ cups half & half
1 ½ cups milk
6 Tbsp The King’s Cupboard Mint Chocolate Chunk Hot Chocolate Mix
Sweetened whipped cream
Crushed peppermint candy
Chocolate shavings for garnish (optional)

INSTRUCTIONS

  1. Crush peppermint candy in a food processor until fine.
  2. On medium-high heat, bring half & half and milk to a simmer in a saucepan.
  3. Reduce heat to medium-low.  Stir in hot chocolate mix and 1 Tbsp peppermint candy.  Whisk until smooth.
  4. Ladle hot chocolate into mugs, dividing equally.  Top with whipped cream, additional peppermint candy and chocolate shavings.
  5. Serve with a candy cane or peppermint stick as a stirrer.

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Hot Raspberry Kiss

INGREDIENTS

3 oz whole milk
3 oz light cream
2 ½ Tbsp The King’s Cupboard Dark Chocolate Chunk Hot Chocolate Mix
¾ oz raspberry juice or syrup
1 tsp rum extract
Whipped cream and grated chocolate, for garnish

DIRECTIONS

  1. In a saucepan, warm milk and light cream over medium heat.
  2. Add hot chocolate mix and blend, stirring constantly until hot.
  3. Cool to room temperature.
  4. Shake hot chocolate mix, raspberry juice or syrup and rum extract together over ice cubes in a shaker.
  5. Strain into a large glass over crushed ice.
  6. Garnish with whipped cream and sprinkle with grated chocolate.

*For alcoholic version, substitute raspberry juice with ¾ oz Framboise and rum extract with ½ oz of your favorite rum. 


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Irish Kiss

INGREDIENTS

2 cups lowfat vanilla ice cream
1 ½ cups whole milk
6 Tbsp The King’s Cupboard Mint Chocolate Chunk Hot Chocolate Mix
4 oz crème de menthe, clear or green (optional)
Whipped cream tinted green with 1 drop of food coloring
4 Tbsp The King’s Cupboard Mint Chocolate Sauce, melted

DIRECTIONS

  1. Heat milk and hot chocolate mix, stirring constantly until chocolate chunks are melted.
  2. Let cool to room temperature.
  3. Pour into blender with vanilla ice cream and crème de menthe.  Mix until blended.
  4. Pour into tall glasses, garnish with a dollop of whipped cream and drizzle Mint Chocolate Sauce over the whipped cream.  May also lightly sift dry hot chocolate mix over froth.

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Swiss Blitz

INGREDIENTS

6 oz whole milk or half & half
2 ½ Tbsp The King’s Cupboard Chocolate Chunk Hot Chocolate Mix
¼ oz Godiva Chocolate Liqueur
¼ oz Bailey’s Irish Cream
Marshmallows, whipped cream or chocolate shavings for garnish

DIRECTIONS

  1. Heat milk (or half & half) on medium heat.
  2. Add hot chocolate mix.  Stir until blended and hot.
  3. Add liqueurs.
  4. Top with marshmallows, whipped cream or chocolate shavings.
  5. Makes one serving.

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