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Russian hot chocolate recipe

Russian hot chocolate recipe


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  • Vodka cocktails

This is hot chocolate with vanilla-flavoured vodka and amaretto. It keeps you warm on a cold day.

34 people made this

IngredientsServes: 1

  • 1 measure vanilla flavoured vodka
  • 1/2 measure amaretto liqueur
  • 1 tablespoon instant drinking chocolate mix
  • 125ml hot milk

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Into a mug, pour in the vanilla vodka, amaretto and add the drinking chocolate mix. Pour in the hot milk and stir to blend well. Serve with whipped cream if desired.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (25)

by Caroline C

The first time I made this, I used regular vodka, vanilla extract and a little almond essence. It was so good, I decided to buy all the proper ingredients. Holy cow, what a night cap! Delicious! I also think the amount of alcohol was perfect. Thanks so much, Gordon!-31 Mar 2006

by SSACKETT35

Maybe a little more chocolate needed - was really good, though. I don't like drinks that you can taste the alcohol in it, but this was very smooth and it was just tasty, not alcohol-y.-18 Feb 2005

by Dylan's Nana

We made our hot chocolate from scratch (recipe on the Droste box)instead of instant so, our cocoa was super yummie, smooth and rich without any alcohol at all. We really liked the recipe here, but thought the amaretto was a bit overpowering. After cutting the amount in half and keeping the vanilla vodka the same we liked it even better!-25 Dec 2007


Kahlua Hot Chocolate

I am pretty sure that Kahlúa might be the most under used liquor out there. I hardly ever see it in recipes, but man is it delicious when you add it to drinks! You can pair it with so many things, even the unexpected and it is tasty! I am now on a mission to change that and add it to everything!

Last week I had the chance to visit Breckenridge Ski Resort and spend a few hours at a Kahlúa event. The morning was spent on the slopes enjoying the fresh powder that had been falling. And later in the day, Kahlúa was hosting a Bench Buddy party at the TBar, one of the bars on the mountain.

I have to say, if anyone knows how to throw a party, it is Kahlúa. They had a photobooth set up so everyone could take fun pictures with all sorts of great props. And tons of swag for everyone! Hats, shirts, sweaters and more – the whole place was decked out in Kahlúa wear.

Plus drinks! They were walking around with samples for everyone of different cocktails you could use Kahlúa in (check out some examples here)! And let me tell you, it was more than just your typical White Russian. There was one called the Mind Eraser, that was layered with Kahlúa, vodka, and club soda. Kahlúa was on the bottom, then vodka, then the club soda – so you could see the layers going from darker to light.

So today, I am making my own recipe with Kahlúa. A super easy homemade hot chocolate recipe that is spiked for the grown ups. It is the perfect thing after a day of skiing and you want to warm up, or just because you want a boozy drink, no judgement here!

This hot chocolate recipe is super easy to make for one, or make for a crowd. I am doing just one for this, but you can just double, triple, quadruple, or more if you are making it for a crowd. You could even just have the Kahlúa on the side so the kids can have the hot chocolate too.

Spiked hot chocolate is like the ultimate grown up treat. You can feel like you are a kid again with the marshmallows or whipped cream, but with a boozy twist! So maybe after you are done shoveling snow next time, you can warm up with this Kahlúa hot chocolate as your reward for being a grown up!

We all know that coffee and chocolate go well together, so adding to your hot chocolate recipe is a no brainer! You can use whatever kind of milk you want. If you want less guilt, go for skim milk. Want thick and creamy, use whole milk. Totally up to you!

But if you are going for spiked hot chocolate, you are not going to want to pick anything but Kahlúa!


Hot Chocolate Souffle

Mary Berry handed this deceptively simple recipe to the four semifinalists in the "Chocolate" episode of Season 3 of PBS's "The Great British Baking Show." It calls for chocolate with a minimum of 36 percent cacao. We went much higher, at 70 percent, and appreciated the rich, not-too-sweet dark-chocolate flavor.

If you make the pastry cream component in advance, you might want to thin it out a little bit with a liqueur of your choice, because it will thicken in the refrigerator. We chose Cointreau, but Frangelico or an amaretto also would be nice.

You'll need a 1 1/2-quart souffle dish.

Make Ahead: The chocolate pastry cream can be refrigerated overnight place plastic wrap directly on the surface to keep a skin from forming. Bring it to room temperature and adjust the consistency (see above) before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

For the pastry cream: Melt the chocolate in a bowl set over a saucepan of barely bubbling water. Remove from the heat and let the chocolate cool slightly.

Combine the milk and cocoa powder in a heavy saucepan over medium heat. Gradually bring it just to a boil, stirring, then remove it from the heat and let it sit for 30 seconds.

Meanwhile, whisk together the egg yolks and sugar in a medium bowl until pale and well blended, then whisk in the flour. Add the hot milk mixture a ladleful at a time, whisking constantly, to temper the yolks (to keep them from turning into scrambled eggs), then pour the mixture back into the saucepan (medium heat).

As soon as the mixture returns to a boil, cook for 1 minute, whisking constantly, until thickened. Remove from the heat whisk in the melted chocolate to create the pastry cream. Transfer to a heatproof bowl, cover the surface with plastic wrap to prevent a skin from forming and let the pastry cream cool to room temperature before using or storing.

For the souffle: Preheat the oven to 375 degrees. Place a heavy baking sheet on the middle oven rack. Generously grease the bottom and sides of a 1 1/2-quart souffle dish with butter, then generously dust with sugar.

Place the egg whites in the bowl of a stand mixer fitted with a balloon-whisk attachment, or a handheld electric mixer. Beat on medium-low speed until foamy, then increase the speed to medium-high and beat to form soft peaks. With the machine running, gradually add the sugar, beating to form a glossy meringue.

Use a flexible spatula to gently fold (not stir) one-third of the chocolate pastry cream into the meringue, then fold in the remaining pastry cream in two more additions. The mixture should be fairly loose, with no white streaks or clumps.

Turn the mixture into the souffle dish. Run your thumb around the interior rim of the dish, creating a slight well between the rim and the souffle mixture surface this will facilitate a good rise. Bake (on the baking sheet) for about 1 hour or until well risen and just springy to touch.

Recipe Source

Adapted from a recipe by British cookbook author Mary Berry on the BBC's "The Great British Bake Off."


Boozy Hot Chocolate

Using different spirits and liqueurs to complement the flavor of the cocoa, you can take this hot chocolate in multiple directions, giving you a fairly comprehensive template that can be used throughout a chilly winter. This recipe is for two servings, but you can scale it up or down. If making hot chocolate for two, but only one person is imbibing, ladle half of the hot chocolate mixture before adding alcohol, reducing the amount of alcohol by half. Choose garnishes that complement the spirits and spices you select.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Fill two mugs with hot water and set aside while you make the cocoa.

In a small saucepan over low heat, warm the milk, chocolate, vanilla and salt, whisking until the chocolate has melted and the mixture is smooth and uniform.

Add the rum and coffee liqueur, and stir to combine. Continue to stir until the mixture is fully heated — don’t let it come to a boil.

Discard the hot water in the mugs, ladle the mixture into your mugs and garnish as you like.

NOTE: Other good combinations using rum: 2 ounces rum, 1 ounce coffee liqueur and 1 ounce orange liqueur or 2 ounces rum, 1 ounce coffee liqueur and 1 ounce nut liqueur.

Follow the recipe as written above up until adding alcohol. See below for suggested variations.

Variation 1: Chocolate and spice

Add 2 ounces dark rum or aged tequila and 2 ounces cinnamon whiskey, and stir to combine. (Other good combinations: 2 ounces dark rum or aged tequila with 1 ounce each cinnamon whiskey and ginger liqueur 2 ounces dark rum or aged tequila and 1 ounce each cinnamon whiskey and chile liqueur.)

Variation 2: Chocolate and orange

Add 2 ounces brandy and 2 ounces orange liqueur, and stir to combine. (Other good combinations: 2 ounces brandy, 1 ounce orange liqueur and 1 ounce coffee liqueur 2 ounces brandy, 1 ounce orange liqueur and 1 ounce chile liqueur.)

Variation 3: Chocolate and other fruits

Add 2 ounces brandy or rum, and 2 ounces another fruit liqueur, and stir to combine. (Brandy goes well with raspberry or cherry liqueur. You can even try an eau de vie, an unaged brandy made with the same fruit as the liqueur. Rum goes beautifully with banana or coconut liqueur.)


Ever wanted to make the perfect hot chocolate drink? Well now you can with this Fluffy Hot Chocolate recipe. The trick is to melt mini marshmallows into milk with sugar and baking cocoa, on a stove top.

I also add a teaspoon of vanilla extract, before serving, to enhance the flavor from the baking cocoa. Winter just got better, curled up on the couch with a mug of this!

To make Fluffy Hot Chocolate, you will need the following ingredients:

So, how to make Fluffy Hot Chocolate?


You have your hot cocoa, now what?

Well, you could just… drink it! But why not spice things up a bit?

  • Whipped cream – a must in my house!
  • A splash of booze – for grown-ups only, obviously.
  • A sprinkle of cinnamon
  • Chocolate shavings
  • Toasted coconut
  • Marshmallows – regular, mini or those big fun ones that are everywhere during the Christmas season.
  • Crushed peppermint sticks
  • Candy cane
  • Caramel or hot fudge sauce.

And as I said earlier, you can customize the recipe by adding fun ingredients, like vanilla extract, chili powder, coconut extract, nutmeg and even coffee!


Chocolate White Russian

Look, life isn't all Spinach Stuffed Chicken and juice cleanses, and after this week we've all earned a treat. A boozy, chocolatey, creamy, vodka and coffee treat: Chocolate White Russians.

There's just no nice way to put it: I've had a hell of a week. I packed up everything I own and crammed it into my Prius, including a husband who is four inches taller than whomever the Prius was designed for, and two cats who hate each other.

There was growling, hissing, and all around discontentment for 7 hours as we drove to Atlanta in order to evacuate Charleston from Hurricane Matthew.

The cats weren't super happy either.

Days later, with the big storm in the past and a whole lot of cleaning up in our future, there was absolutely nothing I wanted more than a liquor drink on the porch.

Okay, well maybe what I really wanted was a hot shower, dinner from my own kitchen, and to zone out while watching tv in air-conditioned glory, but in the absence of power, a white russian on the porch was almost as good.

I'm telling myself that if the house is so swollen with moisture that the doors won't close, it's okay to let the calorie counting slide, and indulge in a Chocolate White Russian.

Y'all know I'm not a huge chocolate hound, but this Chocolate White Russian is my FAVORITE dessert cocktail of all time. It doesn't go crazy with the chocolate, it's just a little punch to jazz up the classic White Russian recipe a little.


I love hot chocolate. Given the opportunity, I will drink very great quantities of the stuff. This afternoon, as I was about to head out on my run of errands, I felt in need of a pick-me-up. I had exactly seven minutes before I had to leave, so I decided to make my quick and easy hot chocolate recipe.

Until I started writing the title of this post, I never thought about whether there was a difference between hot chocolate and hot cocoa. It turns out that, technically speaking, hot chocolate is made with melted chocolate, whereas hot cocoa is made with (you guessed it) cocoa.

However, I must admit that I’ve called those little cocoa mix packets “hot chocolate” all my life, and I’ve always referred to my own recipe as hot chocolate, so it’s too late to start calling it something else now. Plus, I’ve seen fancy packages of cocoa calling themselves “drinking chocolate,” so I’ve concluded that the whole issue is hopelessly confused and thus unworthy of debate.

So there. I imagine it’s similar to when you grew up calling it “soda,” you’ll never start calling it “pop.”

Anyhow, here’s my own personal recipe for hot chocolate, hot cocoa, or whatever you want to call it. Perhaps “Magical Beverage of Warmth and Happiness”?

You’ll notice that I don’t add vanilla. I don’t add vanilla because to my taste it doesn’t need it, and because (to me) it masks the chocolate flavor too much. You can use natural or Dutch-process cocoa. (Learn about the difference between natural and Dutch-process cocoa if you like.) Also, I usually use whole milk because I’m just decadent that way, but any kind will work.


This chocolate Russian cocktail is the perfect comfort drink

Fulfill those chocolate cravings after a long day of Zoom chats and grocery foraging with In The Know’s cocktail of the week. Indulge in the sweet, chocolatey goodness of this classic white Russian with a twist.

The amaretto’s nutty almond flavor combined with the chocolate syrup, white chocolate liqueur and a kick of cinnamon will make you want to get all cozy. Save this recipe for a rainy day.

Ingredients:

  • Chocolate syrup
  • 1 ounce white chocolate liqueur
  • 1 ounce amaretto
  • 2 1/2 ounces half & half
  • 1 cinnamon sticks
  • Ice
  • Chocolate pieces for garnish

Now let’s get started. First, pour the chocolate syrup into the bottom of a glass until it is completely coated. Then, using a spoon, brush the chocolate up toward the sides of the glass until it’s wholly coated.

Next, fill the glass with ice, set it aside and grab the cocktail shaker. Mix the white chocolate, amaretto, half-and-half and ice. Shake well before straining the mixture into the glass.

Finally, garnish with a cinnamon stick and chocolate pieces.

You wouldn’t be wrong if you initially assumed this cocktail seemed unappetizing. The ingredients of the cocktail which include a lot of dairy and sugar have baffled drinkers for decades. While most drinks are designed to be refreshing, the white Russian is hearty and dense.


Reviews

Straightforward, delicious. Made to consume before December football game, subbed evaporated milk for cream, because that's what I had, and it was still plenty rich.

Definitely worth trying, we will be making over New Years as well. And maybe most weekends!

Great drink for the snow or any cold day. This will warm you right up!

We make this every year for our holiday party--it is always a hit!

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