It's so easy to make your own hot cocoa, and it tastes so good,
that I can't imagine why anyone bothers with the packaged mixes.
This can be tailored to suit individual preferences with no
trouble, too. You can use either Dutch process or regular unsweetened
cocoa powder here; I think the Dutch process is greatly superior,
but either one will work. A simple supper of hot cocoa, freshly-baked
corn bread, and a salad (or some fruit) would be wonderful on
a cold, stormy night. This multiplies easily, too.
- 2 Tbsp.
- 1 Tbsp.
plus 1-1/2 tsp. Dutch process or regular unsweetened cocoa
- Few grains
1/2 tsp. instant coffee granules (if you use coffee, reduce
the amount of cocoa powder by 1/2 tsp.)
- 1 Tbsp.
1/4 tsp. vanilla
- 1 cup whole
OR skim milk
sweetened whipped cream OR
- A handful
of miniature marshmallows OR
- A long candy
- A cinnamon
In a mug of about 12-ounce capacity, combine sugar, cocoa powder,
salt, and coffee (if used). Add hot water; stir or whisk well
to dissolve ingredients. Stir in optional vanilla.
In small saucepan over low heat, heat milk until very hot, stirring
occasionally. Gradually add hot milk to mug, stirring or whisking
briskly to combine and dissolve all ingredients. Garnish as
desired (do not use a candy cane as a garnish if you used coffee).
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