The Perfect Eve for Luxurious Hot Chocolate by the Fire: Indulge in Blissful Moments

Photo by Yuliia Kononenko/Shutterstock

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LAVENDER ORANGE BLOSSOM HOT CHOCOLATE RECIPE
Montage Laguna Beach

INGREDIENTS:
1 head fresh lavender
2 cups whole milk
2/3 cup cream
3/4 cup dark brown sugar
3/4 cup dark chocolate, finely chopped
1 drop orange blossom water

METHOD:
Cold steep a head of fresh lavender flowers in the milk and cream overnight. Remove the lavender and add the brown sugar; heat until boiling. Pour hot milk/cream over the chocolate, which has been previously chopped. Allow the chocolate to melt, then whisk smooth. Add a drop of orange blossom water and whisk vigorously until frothy. Pour into a glass and top with whipped cream, then add lavender flowers and oranges slices for garnish.

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Photo by 5PH/Shutterstock

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CHEF’S FAMOUS HOT CHOCOLATE WITH WHIPPED CREAM
Jacques Torres Chocolates

INGREDIENTS:
1 cup heavy cream, chilled (for the whipped cream)
2 cups whole milk*
50g (about 1/2 cup) milk powder
3g (about 1 tsp) cornstarch
150g (about 1 cup) 60% dark chocolate, in disks or coarsely chopped
*Note: This hot chocolate recipe is very rich. If you like it slightly thinner, use 3 cups of milk

METHOD:
First make the whipped cream:
Pour the heavy cream into a medium mixing bowl and put it in the freezer for 5 minutes (If you don’t have room for the bowl, just put the heavy cream in the freezer.) Take the mixing bowl of whipped cream out of the freezer and whisk with a large whisk until soft peaks form.

FOR THE HOT CHOCOLATE:
Bring milk to a boil in a medium sauce pot over medium-high heat. Lower the heat to medium then add the chocolate, whisking vigorously until the chocolate is completely melted. Add the milk powder and cornstarch, still whisking, until everything is dissolved and the mixture is smooth and thick.To serve, divide the hot chocolate among four mugs or glasses, then garnish each with a large dollop of whipped cream.

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Photo by NSphotostudio/Shutterstock

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THE BOOZY BOURBON PEPPERMINT HOT CHOCOLATE RECIPE
Hearth 61, Mountain Shadows Resort

INGREDIENTS:
2 ounces of finely chopped semisweet Ghiradelli chocolate
4 ounces of steamed (or hot) milk
2 ounces of heavy cream
1.5 ounces Makers Mark Bourbon
¼ tsp peppermint extract
Garnish with fresh unsweetened whipped cream and crushed candy cane.

METHOD:
Put the chopped chocolate in an Irish coffee mug. Pour the steamed milk and heavy cream into the mug and let stand for 2 minutes, then stir with a spoon until smooth. Add Bourbon. Garnish with whipped cream and crushed candy cane.