January 31st is National Hot Chocolate Day.
We have two recipes for you, plus:
This recipe is a hit with lovers of coffee and chocolate. Legend has it that the original mocha coffee beans from Yemen had distinct chocolatey flavor; hence the name mocha when the two distinct flavors were combined in beverages and desserts.
Those coffee beans were exported through the Yemeni port of Al-Makha, which was subsequently transliterated to mokka and mocha.
For a richer beverage with either recipe, substitute milk for the water.
Ingredients For 8 One-Cup Servings
2. MICROWAVE half-and-half and chocolate in medium microwavable bowl on HIGH 2 to 3 minutes or until heated through, stirring halfway through cook time. Stir until chocolate is completely melted and mixture is smooth. Stir into brewed coffee.
 Chocolate and coffee flavors combine in this cup (both recipes adapted from, and photos courtesy of, McCormick).
3. POUR into serving cups. Top with whipped cream and chocolate curls, if desired.
RECIPE #2: COCONUT HOT CHOCOLATE
Turn hot cocoa from a mix into a luxurious treat by preparing it with coconut milk. You can make a spicy version with pumpkin pie spice, or layer on the coconut flavor with coconut extract and a coconut garnish.
Ingredients For Four 1/2-Cup Servings
1. HEAT the coconut milk and water in small saucepan until hot (not boiling). Remove from the heat.
2. WHISK in the hot cocoa mix and pumpkin pie spice or extract, until dissolved. Garnish as desired and serve immediately.
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