3 Hudson Valley Hot Chocolate Recipes You Need to Try

Adobe Stock | Akarawut

On the chilliest days, there is nothing more soothing than a big mug of hot cocoa. Here are three way-better-than-Swiss Miss versions—from classic to spicy to spiked just right.

Adobe Stock | Gresei

“Klassisk” Hot Chocolate

From HÅKAN Chocolatier, Beacon

Yields four servings

4 oz. dark chocolate (70 percent or higher)
3 oz. milk chocolate
.75 oz. cacao powder
20 oz. whole milk or alternative milk
Whipped cream, marshmallows, and/or spices, for garnish

  1. Chop the dark and milk chocolate into small pieces. Then combine the chocolate pieces with cacao powder.
  2. Add milk to a large saucepan and warm over medium heat to 170°F.
  3. Add the chocolate mix to the milk and whisk until fully incorporated.
  4. Serve with toppings of your choice.
Mexican Hot Chocolate
Adobe Stock | Viktoriya89

Mexican Hot Chocolate

From Verdigris Tea & Chocolate, Hudson

Yields four servings

4 cups whole milk or milk alternative
8 tsp ground, spiced chocolate (like MarieBelle New York’s Aztec dark hot chocolate or two Taza chocolate discs)
Whipped cream and cinnamon, for garnish

  1. Heat milk in a large saucepan over medium heat until just below a simmer and then stir in the chocolate. Once dissolved, return to low heat and whisk to create a frothy texture.
  2. Garnish with whipped cream and cinnamon.
Boozy Hot Cacao
Adobe Stock / Brent Hofacker

Boozy Hot Cacao

From Cooper’s Daughter Spirits, Claverack

Yields four servings

¾ cup hot cocoa mix of your choice
4 tsp Nutella (leave spoon in glass)
4 oz. Cooper’s Daughter cacao maple vodka
Mini marshmallows, whipped cream, grated dark chocolate, for garnish

  1. Fill four 16-ounce mugs with hot water, leaving half an inch room on top.
  2. Add 3 tablespoons of cocoa mix, 1 heaping teaspoon of Nutella, and one ounce of vodka to each mug, and stir until thoroughly combined.
  3. Top each mug with mini marshmallows, a dollop of whipped cream, and freshly grated dark chocolate.

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