Orange Hot Chocolate

At a glance

What stands out: Orange hot chocolate gives everyone’s favorite comforting beverage a gourmet upgrade! It’s just as rich, creamy, and indulgent as the traditional version, with a citrusy twist.

How long it takes: 15 minutes
Equipment you’ll need: saucepan, whisk
Servings: 1

What stands out

This orange hot chocolate is what we make when we want hot cocoa to feel like more than just a speedy mug and done. A few strips of orange peel steeped in warm milk give it a subtle brightness that makes the chocolate taste deeper and richer without being overwhelming.

It’s indulgent, yes, but not in an over-the-top way. Just cozy, comforting, and exactly the kind of drink you slow down for. (And maybe refill once.)

What makes it special:

• Fun to share: When our kids were little, we had a small mug a little bigger than an espresso mug that they would drink cocoa out of. It was such a special treat and even though our kids use BIG mugs now, they still look forward to our from-scratch hot cocoa on cold days!
• Indulgent treat: There is nothing better than warming up with a mug of hot chocolate after being out in the snow. This cozy orange hot chocolate is the reliable beverage to sip post-snowman building and snow angel making!
• Made with real, quality ingredients: We’re not talking about a packet of powder that you open up and mix with water here. And there’s no artificial orange flavor either! Oh no no. This is the good stuff. If you’re going to treat yourself to hot cocoa, make it worth it.

What goes in

• Whole milk: Whole milk makes the creamiest, richest hot chocolate. You can substitute 2% or a dairy-free option, but the hot chocolate will be a bit thinner.
• Powdered sugar: We use powdered sugar instead of granulated because it melts smoothly and quickly. It also has a little cornstarch in it, which helps thicken the hot chocolate making it feel extra creamy.
• Orange peel: Use fresh strips of orange peel, avoiding the pith (the white part), which can impart a bitter flavor.
• Dark chocolate: Rich, deep, GOOD chocolate is key here. We love using 72% Ghirardelli for a bittersweet version or 60% chocolate for something a little sweeter.
• Optional toppings: Whipped cream, shaved chocolate, and a sprinkle of orange zest make this orange hot chocolate feel like something you ordered at your favorite cafe!

How it comes together

Combine. Add the milk, sugar, and orange peel to a small saucepan set over medium heat.

Infuse the milk. Let the mixture slowly heat, stirring often, until the milk is steaming. If you have a thermometer, the temperature should be between 170 to 180°F. Don’t let it boil or it will scald! While the milk heats up, break up the chocolate. We find that it’s easiest to use a sharp knife to finely chop the chocolate but you can break it into small bits, too.

Make it chocolatey. Remove the pan from the heat and take out the orange peel. Slowly whisk in the chocolate until it melts and mixes smoothly into the milk.

Finish. Pour the hot chocolate into a mug and add your desired garnishes. Serve immediately.

Serving Tip

As you can see from the photos, some layering occurs as the hot chocolate cools. That’s normal, and doesn’t affect the flavor of the hot chocolate. Giving your mug of hot chocolate a light stir occasionally as you sip it will make sure that it stays well-blended!

Ways to change it

• Use white chocolate. Instead of dark chocolate, try white chocolate for a more pronounced orange flavor with creamy vanilla undertones.
• Add spice. Warm spices, like cinnamon, cardamom, or even ginger, would be fantastic. Just add a pinch of spice to the milk when you add the chocolate pieces.
• Make it a mocha. Stir in a shot of espresso for a caffeine pick-us-up.
• Skip the dairy. Use dairy-free milk; we recommend a creamy unsweetened one like soy milk or cashew milk.
• Make it boozy. Use our spiked hot chocolate for inspiration! To emphasize the orange flavor, add an orange-infused liqueur like triple sec, Cointreau or Grand Marnier.

reliable Pairings

• Cookies. Pair your orange hot chocolate with poppy seed cookies (which are flavored with orange zest), or flourless chocolate cookies. Iced oatmeal cookies or white chocolate macadamia nut cookies would go great, too.
• Brownies. These cream cheese filled brownies are always a hit!
• Breads. A slice of pumpkin chocolate chip bread or chocolate chip banana bread would be perfection. Cinnamon swirl bread, or snickerdoodle bread which boasts three layers of cinnamon sugar goodness, are reliable choices, too.

Keeping leftovers

Store leftover orange hot chocolate in a sealed jar or airtight container for up to 2 days. Reheat gently in the microwave or a saucepan over low heat, whisking until smooth; just like when you were first making it, be careful not to let it boil!

• Yield: 1
• Prep: 5 minutes
• Cook: 10 minutes
• Total: 15 minutes

Ingredients

• 1 cup whole milk
• 1 tablespoon powdered sugar
• 2 to 3 strips orange peel (see note 1)
• 1 ounce dark chocolate (see note 2)

Optional toppings:

• whipped cream, shaved chocolate, orange zest

Method

1. Combine milk, sugar, orange peel in a small saucepan and place over medium heat. Heat the mixture, stirring frequently, until the milk is steaming but not boiling, between 170 to 180°F.
2. While the milk is heating, break the chocolate into very small pieces, or use a sharp knife to finely chop the chocolate.
3. Remove the saucepan from the heat, and remove the orange peel. Add the chopped chocolate, let set for 15 to 20 seconds, and then whisk until the chocolate is completely melted and incorporated into the milk.
4. Pour into a heat-proof mug and serve immediately topped with whipped cream, shaved chocolate and orange zest, if desired. (If you serve the hot chocolate in a clear glass mug, you may notice it develops a darker layer on top as it cools. This is normal and won't affect the flavor.)

Notes

Orange peel: Use a vegetable peeler to carefully remove the orange peel, trying to get as little of the white part (pith) as possible. The strips should be about 1 inch wide and 2 ½ inches long, but doesn’t have to be exact. The orange flavor is quite subtle with 2 strips; if you prefer more orange flavor, increase the amount to 3 strips, or even more. If you’d rather not add the orange, that’s evenly acceptable, too!

Chocolate: We like to use 72% Ghiradelli chocolate bars. Two squares equals about 1 ounce. If you enjoy sweeter hot chocolate, use 60% chocolate bars (1 ounce or 2 squares).

Milk: You can easily substitute different types of milk. We prefer whole milk for the creamiest hot chocolate; however, 2% or low-fat milk will work just fine. You can also use nondairy milk, such as oat or almond milk (unsweetened).

Variations: It’s straightforward to mix your own specialty version of this recipe! Use white chocolate instead of dark chocolate. Add a pinch of cinnamon, cardamom, or ginger with the chocolate. Try adding a shot of espresso for a mocha. To make spiked hot chocolate, add an orange liqueur such as triple sec, Grand Marnier, or Cointreau.