Orange Hot Chocolate
This Orange Hot Chocolate combines rich, velvety chocolate with bright citrus for a cozy yet refreshing winter drink. The subtle orange notes cut through the sweetness perfectly, creating a sophisticated twist on a classic favorite that's ready in just 15 minutes.
Equipment
- Medium saucepan 3-4 quarts
- Whisk
- Microplane or fine grater for zesting
- Measuring cups and spoons
- Fine-mesh strainer optional, for ultra-smooth texture
- Mugs or cups for serving
- Cutting board and knife
Ingredients
- 4 cups whole milk 960ml
- 1/2 cup heavy cream 120ml
- 6 oz dark chocolate 170g, 60-70% cacao, chopped
- 3 oz milk chocolate 85g, chopped
- 1/4 cup unsweetened cocoa powder 25g
- 1/3 cup granulated sugar 67g
- 2 tablespoons orange zest from about 2 large oranges, packed
- 1/4 cup fresh orange juice 60ml
- 1 teaspoon vanilla extract 5ml
- 1/4 teaspoon salt 1.5g
Optional Toppings
- whipped cream for topping
- chocolate shavings for garnish
- orange slices thin slices, for garnish
- candied orange peel for garnish
Instructions
- Wash and dry oranges, then zest them using a microplane, avoiding the bitter white pith. Measure 2 tablespoons of packed zest and set aside.
- Cut the zested oranges in half and juice them, straining out seeds and pulp to get 1/4 cup of fresh juice. Keep zest and juice separate.
- Chop the dark and milk chocolate into small, uniform pieces about the size of chocolate chips. Combine in a bowl and set aside near the stovetop.
- Pour milk and heavy cream into a medium saucepan. Add orange zest, sugar, cocoa powder, and salt to the cold milk mixture.
- Place over medium heat and whisk constantly for 5-7 minutes until steaming hot with small bubbles around the edges, but not boiling.
- Reduce heat to low and add chopped chocolate all at once. Let sit for 30 seconds, then whisk vigorously for 2-3 minutes until completely melted and smooth.
- Remove from heat and pour in fresh orange juice and vanilla extract. Whisk thoroughly for 30 seconds to incorporate. Taste and adjust sweetness if needed.
- For ultra-smooth texture, pour through a fine-mesh strainer into a pitcher or mugs. Skip straining if you prefer more texture and visible orange zest.
- Ladle or pour into warm mugs, filling about three-quarters full. Top with whipped cream, chocolate shavings, orange slices, or candied orange peel.
Notes
- Use fresh orange zest for the most vibrant, authentic citrus flavor. Dried orange peel doesn't have the same essential oils.
- Don't skip the heavy cream—it adds luxurious body and richness that regular milk alone can't provide.
- Control your heat: medium-low prevents scorching and ensures smooth chocolate melting without graininess.
- Whisk constantly to prevent skin from forming on top and keep cocoa powder from settling.
- Choose quality chocolate since it's the star ingredient. Brands like Ghirardelli, Lindt, or Guittard work beautifully.
- Warm your mugs with hot water before serving for hot chocolate that stays warm longer.
- Zest oranges before juicing—it's much easier to zest a whole orange than trying to zest halves.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave in 30-second intervals.
- Make ahead: Prepare up to step 7, cool, and refrigerate. Reheat gently and add toppings fresh before serving.
- For a dairy-free version, use full-fat coconut milk or oat milk, coconut cream instead of heavy cream, and dairy-free chocolate.
- For an adults-only version, add a splash of orange liqueur before serving.
- The orange flavor becomes more pronounced after sitting overnight in the refrigerator as the zest continues to infuse.
Nutrition
Serving: 1CupCalories: 385kcalCarbohydrates: 42gProtein: 9gFat: 21gSaturated Fat: 13gCholesterol: 35mgSodium: 180mgFiber: 3gSugar: 36gVitamin C: 20mgCalcium: 25mgIron: 15mg
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