This is so much better than powdered hot cocoa mix.  It can be made as directed or substitute almond milk.  I like to make just the hot cocoa base and keep it in the refrigerator.  Then it can make a quick hot cocoa, or even better, put a spoonful in coffee!  The original recipe came from

1/3 cup unsweetened cocoa powder

1/2 cup white sugar

1/8 teaspoon salt

1/3 cup boiling water

3 1/2 cups milk

3/4 teaspoon vanilla extract

1/2 cup half-and-half or cream

Combine the cocoa, sugar and salt in a saucepan.  Blend in the boiling water.  Bring this mixture to an easy boil while stirring.  Simmer and stir for about 2 minutes.  Watch that it doesn’t scorch.  Stir in 3 1/2 cups of milk and heat until very hot, but do not boil.  Remove from heat and add vanilla.  Divide between 4 mugs.  Add the cream to the mugs of cocoa to cool it to drinking temperature.

To make just a base, triple the cocoa powder, sugar and boiling water and double the salt.  Follow the directions up to adding milk.  Add vanilla.  Cool and then store in a jar in the refrigerator.  Use about a tablespoon in a cup of coffee or a little more for a mug of hot cocoa.  Stays good for several weeks.

Hot Cocoa

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