When I was a kid my grandmother would make us up a hot cup of hot cocoa when the weather was gloomy and not so fun outside. She loved the weather all year round. She made the best of it. I can remember going with her on walks in the winter the same as we did in any other weather. When we would get back she would prepare for us a cup of hot cocoa
1 1/3 cups whole milk
1 tablespoon unsweetened cocoa
powder
1 tablespoon sugar
1/8 teaspoon vanilla extract
Mini marshmallows or whipped cream
for serving
Warm the milk
Before you start, be sure an adult is nearby to help. In a small saucepan over low heat, warm the milk until tiny bubbles appear around the edges of the pan. Remove from the heat.
Blend the cocoa
Put the cocoa, sugar and vanilla in a mug and stir to combine. Add 1 tablespoon of the hot milk to the cocoa mixture and stir until it is smooth with no visible lumps. Ask an adult to help you pour the remaining hot milk into the mug. Stir well, top with the marshmallows or whipped cream, and serve immediately. Serves 1.
Before you start, be sure an adult is nearby to help. In a small saucepan over low heat, warm the milk until tiny bubbles appear around the edges of the pan. Remove from the heat.
Blend the cocoa
Put the cocoa, sugar and vanilla in a mug and stir to combine. Add 1 tablespoon of the hot milk to the cocoa mixture and stir until it is smooth with no visible lumps. Ask an adult to help you pour the remaining hot milk into the mug. Stir well, top with the marshmallows or whipped cream, and serve immediately. Serves 1.
For a more adult style drink try a cup of this spicier style of hot cocoa. The Aztecs of Southern Mexico liked their hot cocoa a bit spicy. While the recipe I share uses milk the Aztecs drink is made with water and is a thinner less rich beverage.
2 dried red chilies
6 Tbs. unsweetened cocoa powder
2 Tbs. sugar
1/3 cup water
1 cinnamon stick, about 1 1/2 inches
long, plus more for garnish
2 1/2 cups milk
Whipped cream for garnish
(optional)
Open the chilies over a saucepan and release the seeds. Add the chili pods,
cocoa powder, sugar and water. Set over low heat and cook, stirring, until the
mixture forms a smooth paste, 3 to 5 minutes. Add the cinnamon stick and
milk and stir until the paste is completely dissolved. Cook until hot, about 5
minutes. Do not allow the mixture to boil. Strain the hot cocoa into 4 mugs and
garnish each with a cinnamon stick or a dollop of whipped cream. Serve
immediately. Serves 4.
recipe sources here
shared at
the weekend potluck
happiness is homemade
recipe sources here
shared at
the weekend potluck
happiness is homemade
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