It was the second day of Spring when we got hit with a hefty dose of snow. There are a two crucial steps to take in these cases: (1) Go outside and enjoy the snow; and (2) Return to a pot of hot cocoa. I almost thought that making hot cocoa doesn’t call out for a post. If you’re making an individual cup of cocoa, you probably can wing it But if you are making cocoa for a crowd, it’s not so straightforward.
First, I mixed the dry ingredients together. In this case, I mixed together equal parts sugar and cocoa powder (well, a little less sugar is also OK) with some salt, some delicious vanilla powder (you could instead use vanilla extract later in the process), and cinnamon. To add cinnamon was an idea that came from Jami Curl’s book, Candy is Magic. I transferred the dry ingredients into a pot filled with a 1/2 cup water. I mixed it and brought it to a boil. You have to stir the mixture constantly or else it may burn!
Then I added the milk.
I whisked the mixture.
It must have been simmering for 5 minutes or more after that. I whisked the mixture from time to time so it wouldn’t burn.
To serve, I took the pot off the heat (whisk in vanilla extract at this point if using) and poured the cocoa into cups or mugs while it was steaming hot. Add mini-marshmallows if you are having my kids over for cocoa. Otherwise, whipped cream or leaving the cocoa plain will do nicely.
Mmmmm good.
Be sure to get those mini-marshmallows out of the way first.
This mug of cocoa was for me.
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- 1/2 cup cocoa powder (unsweetened)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla bean powder (optional)
- 1/2 teaspoon cinnamon
- 1/2 cup water
- 4 cups milk
- 1 teaspoon vanilla
- 1/2 cup mini marshmallows (optional)
Ingredients
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- Whisk together dry ingredients in small bowl or 2 cup measuring cup.
- Pour water into a medium saucepan and whisk in dry ingredients.
- Heat mixture on medium high and whisk until mixture is smooth. Continue to heat until mixture just comes to a boil, whisking occasionally to avoid scorching. Whisk in milk. Lower heat to medium and simmer until cocoa is hot, whisking occasionally. Do not allow mixture to come to a boil. Remove from heat and whisk in vanilla extract.
- Pour into mugs and top with mini-marshmallows if using. Serve immediately.
NOTE: If you find the cocoa to be too strong, mix in some more milk to taste and rewarm.
