Hot Cocoa Recipe

The weather has gotten colder (a nice cold front moved through DFW last night) and it's getting to be fall.  Which of course means hot beverages and soups.  We've probably all had a nice cup of cocoa on a chilly day but have you had a really good hot cocoa yet?

This is one that you can use Hershey's cocoa for.  Of course if you want to fancy it up any cocoa will do.  For me it isn't the cocoa but the milk that makes it better because frankly there's a lot more of it.  If you were on the other hand making drinking chocolate I'd suggest a nicer chocolate with a more complex flavor.

Here is my take on cocoa for the coming seasons.

Hot Cocoa

Take a tablespoon of both cocoa and sugar and mix them with as much whole milk (cold is ok but warmed milk will mix faster).

(People will tell you that 2% or skim milk will do, but not really unless your doctor says otherwise.)

Mix this together until it forms a thick consistent texture.  Let it sit for a few minutes so the sugar has some time to dissolve and the cocoa has time to absorb the liquid. Your mixture should thicken up quite a bit.  This will allow it to mix well with the rest of the milk when combined.

To prepare your milk, heat it on the stove on low to medium heat, depending on your stove, stirring constantly so it doesn't scald on the bottom.  When the milk gets steamy and starts to form little bubbles it's ready to mix. Depending on how rich you want the chocolate flavor you can mix anywhere between 4 and 8 ounces of milk into the chocolate.

Optionally you can add a little vanilla extract, peppermint oil, salt, or other additives to your taste.