The Best Hot Cocoa
Source of Recipe
BBR
Recipe Introduction
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.
List of Ingredients
6 tablespoons Dutch-processed cocoa
4 heaping tablespoons sugar
Small pinch salt
1 cup water
3 cups low-fat milk (1 or 2 percent)
1 teaspoon vanilla extract
1/4 cup half-and-halfRecipe
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.
Serves 4 in small mugs
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