Lyndsay is a huge fan of all things Disney, and she enjoys finding ways to incorporate its magic in everything from crafts to recipes.
There is an unmistakable chill in the air and the daylight now fades away faster every day. It might not get as cold here in Southern California as other parts of the country but for us SoCal locals it feels like it is freezing! As I walk around Disneyland bundled up in my coziest jacket (and scarf, hat, and gloves) there is one thing that always makes me feel warm and toasty: hot chocolate!
All over the park, you can get many types of hot chocolate. You can get an Abulita from the Jolly Holiday Bakery or a Zebra hot chocolate from Starbucks (or a peppermint one too). My favorite cocoa to warm up with is the one found at the Napa Rose in the Grand Californian Hotel. Who doesn't love a great cup of hot chocolate to warm up in the winter weather? Here is the recipe for this delicious cocoa for you to enjoy all Winter long without making a trip to the park! This recipe is great for the holidays and all the way up until spring (if the weather stays brisk)!
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Serves 4 people
- 1 1/2 cups cocoa powder
- 1 1/2 tsp. Scharaffen Berger milk chocolate (or Ghiradelli)
- 1 1/2 tsp. Scharaffen Berger dark chocolate (or Ghiradelli)
- 1 tbs. granulated sugar
- scant 1/8 tsp. vanilla extract
- 1 can condensed milk
- 1/2 cup heavy cream
- 1 cup milk
- whipped cream, for topping
- ground cinnamon, for topping
Read More From Delishably
How To Make Disneyland's Hot Chocolate
- Heat milk in a pan until very warm (not boiling).
- Combine cocoa powder, chocolate, and sugar.
- Stir chocolate mixture into milk until well mixed.
- Add in the vanilla extract and stir.
- Put the chocolate in a mug and top with whipped cream and a sprinkle of ground cinnamon.
Chocolate Overdose Warning!
So if you are a chocolate lover like myself than this will be the perfect hot chocolate for you! This hot chocolate is very rich and thick and is not too sweet. It is almost like a sipping chocolate. So if you think that this might be too much chocolate for you maybe try some before serving a whole cup! You can also add some extra whipped cream to yours (if it is too thick) to sweeten it up a bit!
Certain Chocolate Brands Are Expensive
So when I went looking for Scharffen Berger chocolate I soon discovered that it was very high quality therefore high priced chocolate. I decided to use Ghiradelli chocolate instead. It is still good quality chocolate and since California Adventure has a Ghiradelli shop inside it I figured that it would be an appropriate substitute! It still tastes just as good as the super expensive stuff.
- Candy Cane
- Mint leaf
- Cocoa powder
- Cinnamon stick
- Chocolate syrup
- Dark chocolate shavings
A Few Tips
- Cocoa powder tends to clump into little balls when in contact with liquid. To avoid this I suggest pressing clumps against the side of the pan with a whisk to break them apart.
- Another thing you can do to avoid having a bunch of lumps in your cocoa is to either run your hot chocolate through a blender so it is very smooth or when serving pour it over a strainer so all the clumps don't go into the glass.
- When serving, if you are messy and spill easily, you can use a funnel to fill up the cups!
- If you have some whipping cream left over you can easily make your own whipped cream! Just put some in a metal or glass mixing bowl, add some sugar and vanilla, and either hand whisk it or use an electric mixer. You mix it until it becomes thick and fluffy. I usually use an electric mixer on high speed for this!
I like to serve my hot chocolate in pretty glass mugs with whipped cream and garnishes on top! These glasses are suer pretty and festive for the Holiday season. They will impress any guest if you are entertaining!
Mugs are great too. Just make sure you don't use a large mug because this is thick chocolate and a little goes a long way! So pour some in a glass and pull up a seat next to the fireplace! Sit back, relax, and enjoy this delicious hot chocolate.
© 2013 Lyndsay Gamber