Blood Orange Hot Chocolate

Question 1

Can I make Blood Orange Hot Chocolate dairy-free?

Accepted Answer

Yes. You can use almond milk, oat milk, soy milk, or coconut milk in place of dairy. Almond milk is a light, easy choice and the recipe above uses it as the base, but oat milk gives a creamier feel. Adjust sweetness to taste because some non-dairy milks are sweeter than others.

Question 2

How much blood orange juice should I use in Blood Orange Hot Chocolate?

Accepted Answer

The base recipe uses 2 tablespoons of blood orange juice for 2 cups of milk. That gives a pleasant citrus lift without overpowering the chocolate. Taste as you go and add a little more if you want a brighter citrus note, but be careful—too much juice can make the drink tart or affect the texture.

Question 3

Can I use bottled orange juice for Blood Orange Hot Chocolate?

Accepted Answer

You can use bottled orange juice in a pinch, but fresh-squeezed blood orange juice gives better aroma, color, and flavor. Bottled juice can sometimes taste too sweet or metallic, which changes the balance with dark cocoa. If bottled is all you have, start with less and adjust sweetness.

Question 4

How can I get a smoother texture in my Blood Orange Hot Chocolate?

Accepted Answer

To avoid grit from cocoa powder, make a paste with a small amount of milk and the cocoa first, then whisk in the rest of the milk. Straining the hot chocolate through a fine sieve before serving or using a frother/immersion blender also helps achieve a silky texture.

Question 5

Is Blood Orange Hot Chocolate best served hot or warm?

Accepted Answer

It’s best served hot and fresh—steaming but not boiling. Heat until it’s steaming and hot to the touch, then remove from the heat and serve right away. If you make it ahead, reheat gently and whisk or froth to restore the texture before serving.

Description

Ingredients

Instructions

Notes

Nutrition