ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Totally Decadent Hot Chocolate

Yield Makes 4 servings
Notes: After using the vanilla bean, rinse it, let dry, and store airtight to use again. Use a vegetable peeler to pare orange peel and make chocolate curls.


  • 2 cups milk
  • 1 vanilla bean (6 or 7 in.)
  • 4 strips orange peel (orange part only), each about 2 inches long
  • 3/4 cup chopped semisweet chocolate
  • 2 tablespoons purchased caramel, butterscotch, or fudge sauce (or 1 tablespoon each of any 2)
  • About 1/2 cup whipped cream
  • Semisweet chocolate curls

Nutrition Information

  • calories 296
  • caloriesfromfat 55 %
  • protein 5.8 g
  • fat 18 g
  • satfat 11 g
  • carbohydrate 33 g
  • fiber 1.9 g
  • sodium 104 mg
  • cholesterol 34 mg

How to Make It

  1. In a 1- to 2-quart pan, combine milk, vanilla bean, and orange peel. Warm over low heat to blend flavors, about 15 minutes, stirring often; do not boil. Discard orange peel; remove vanilla bean and save (see notes).

  2. Add chopped chocolate and caramel sauce to hot milk; stir over low heat until chocolate melts.

  3. Pour hot chocolate into mugs (about 8 oz.), top with equal portions of whipped cream, and sprinkle with chocolate curls. Serve with spoons.