| Ingredients: 6 Tablespoon(s) Dutch-pressed cocoa powder 4 Tablespoon(s) (heaping) sugar 1 Pinch(s) (small) salt 1 Cup(s) water 3 Cup(s) (low fat) milk 1 Teaspoon(s) vanilla extract 1/4 Cup(s) half and half |
Directions:
The Best Hot Cocoa The secret to cocoa with a deep chocolate flavor is to use both water and milk. If you want to increase or decrease the recipe below, the key ratio to remember is 1 1/2 tablespoons of cocoa to 1 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. 1. In heavy 2-quart saucepan, whisk together cocoa, sugar, salt, and water over low heat until smooth. Simmer, whisking continuously, for 2 minutes, making sure whisk gets into edges of pan. 2. 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. 3. Add vanilla and half-and-half. For foamy cocoa, beat hot cocoa with hand mixer or transfer to blender and blend until foamy. Divide among four mugs, top with whipped cream or marshmallows, if desired, and serve immediately. |