Hot Cocoa

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Pre-Notes

If you want to increase or decrease this recipe for hot cocoa, the key ratio to remember is one and one-half tablespoons of cocoa and one heaping tablespoon of sugar per cup of liquid.

If you have whole milk on hand rather than low-fat, go ahead and use it, omitting the half-and-half.

This recipe makes a small cup of cocoa, consider making an extra cup to split among desired servings.

Ingredients

1. 6 T cocoa powder
2. 4 heaping T sugar
3. small pinch salt
4. 1 c water
5. 3 c low-fat milk (1 or 2 percent)
6. 1 t vanilla extract
7. 1/4 c half-and-half
8. optional garnishes: whipped cream, marshmallows, chocolate syrup, sprinkles

Instructions

1. In heavy 2-quart saucepan, whisk together cocoa, sugar, salt, and water over low heat until smooth.
2. Simmer, whisking continuously, for 2 minutes, making sure whisk gets into the edges of pan.
3. Add milk, increase heat to medium-low, and cook, stirring occasionally with whisk, until steam rises from surface and tiny bubbles form around edge, 12 to 15 minutes. Do not boil.
4. Add vanilla and half-and-half.
5. Divide between four mugs, garnish as desired, and serve immediately.

Picture of Recipe