Best Brandied Hot Chocolate Recipes

Orange Brandy Hot Chocolate image

Provided by Food Network

Time 5m

Yield 1 drink

Number Of Ingredients 5

8 ounces hot chocolate
2 ounces orange brandy, such as Grand Marnier
2 dashes orange bitters, optional
Sweetened whipped cream, for topping
1 orange, for zesting

Steps:

Into a cup of steaming hot chocolate, stir in the orange brandy and orange bitters if using. Top with a dollop of whipped cream, then eat a few spoonfuls of whipped cream if no one is looking. Zest some orange over the whipped cream for aroma and prettiness and to impress your dinner guests with very little effort.

Après-Ski Holiday Hot Chocolate With Brandy and Cream image

Provided by French Tart

Categories Beverages

Time 10m

Yield 4 Tall Mugs, 4 serving(s)

Number Of Ingredients 8

1 liter whole milk
200 g 70% cocoa solids chocolate, broken into small pieces
2 tablespoons brown sugar
4 -5 tablespoons brandy
1 -2 teaspoon ground cinnamon, to taste
6 tablespoons whipped cream
4 teaspoons cocoa powder or 4 teaspoons ground cinnamon
cinnamon stick, for stirrers (optional)

Steps:

Gently boil the milk in a large heavy based saucepan, remove as boiling point is reached.
Place chocolate in a small pan and add 2 tablespoons of the milk. Stir over a low heat until melted, then add the melted chocolate mixture into the remaining milk, stirring well.
Add the sugar, cinnamon and brandy. Adjust to taste at this point.
Serve the brandy hot chocolate in tall heatproof glasses or mugs, top with a dollop of whipped cream lightly dusted with cocoa powder or cinnamon.
Serve with a cinnamon stick for a "stirrer"!
Salut!

Nutrition Facts : Calories 529.8, Fat 40, SaturatedFat 24.4, Cholesterol 29.3, Sodium 126.5, Carbohydrate 37.7, Fiber 10.5, Sugar 21.2, Protein 16.3

Brandy Alexander White Hot Chocolate image

Yield Makes about 4 cups, serving 4 to 6.

Number Of Ingredients 6

3 1/2 cups milk
1/2 of a vanilla bean, split lengthwise
6 ounces fine-quality white chocolate, chopped fine, plus shaved white chocolate for garnish
1/3 cup Cognac or Armagnac, or to taste
3 tablespoons dark or white crème de cacao, or to taste
Whipped cream for garnish

Steps:

In a large heavy saucepan, combine the milk, the vanilla bean halves, and a pinch of salt and bring the mixture just to a boil over moderate heat. Remove the pan from the heat and let the mixture stand, covered, for 15 minutes. Scrape the seeds form the vanilla bean back into the mixture, discarding the pods, and reheat the mixture until it just comes to a boil. In a small heatproof bowl, combine the chopped chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Cognac and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the shaved chocolate.