Description
This Orange Hot Chocolate recipe combines rich, melted chocolate with the vibrant, zesty flavor of fresh orange for a comforting, indulgent drink perfect for chilly days. Infused with cinnamon and enhanced with a touch of cocoa powder and caster sugar, this luscious hot chocolate is a unique twist on the classic, garnished with orange zest, slices, and optional whipped cream for an elegant finish.
Ingredients
Scale
Hot Chocolate:
- 1 orange
- 1 ¾ cups (420 ml) whole milk
- 1.75 oz (50 g) semi-sweet or dark chocolate, chopped
- ½ teaspoon cinnamon powder
- 2 teaspoons caster sugar
- 1 tablespoon unsweetened cocoa powder
Garnish:
- Orange zest
- Cocoa powder
- Orange slices
- Whipped cream (optional)
Instructions
- Peel and Prepare Orange. Use a vegetable peeler to remove the orange peel, avoiding the white pith to prevent bitterness. Add the peel to the milk for infusion. Then, cut the peeled orange in half and squeeze out the juice, reserving 2 tablespoons for later use.
- Infuse Milk. Place the milk and the squeezed orange halves or peel into a pot. Heat gently on low until it just begins to simmer, then remove from the stove. Cover the pot and let the mixture rest for 10-15 minutes to infuse the orange flavor thoroughly.
- Remove Orange Pieces. Take out the orange halves or peel from the milk and return the pot to the stove to continue cooking.
- Add Chocolate and Spices. Stir in the chopped chocolate, cinnamon powder, caster sugar, and unsweetened cocoa powder. Whisk thoroughly until all ingredients are combined and the mixture is smooth.
- Melt Chocolate. Cook the mixture over medium heat, stirring frequently, until the chocolate fully melts and blends into the milk, creating a rich and velvety hot chocolate. Avoid bringing it to a boil to maintain texture.
- Add Fresh Orange Juice. Lower the heat and gently stir in the reserved fresh orange juice. Adding it at this stage prevents the milk from curdling. Continue cooking for 1 minute on low heat to meld flavors.
- Serve and Garnish. Pour the hot chocolate into mugs. Finish by topping with a sprinkle of cocoa powder and orange zest, adding an orange slice for extra flair. Optionally, add whipped cream for a creamy richness. Serve immediately while hot.
Notes
- When using squeezed orange halves instead of peel, ensure all juice is extracted and minimal white pith remains to avoid bitterness or curdling.
- Add orange juice only towards the end of cooking to prevent the milk from curdling.
- You may substitute store-bought fresh orange juice or a small amount of orange extract if fresh juice is unavailable, but use extract sparingly due to its strong flavor.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 250
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
