Decadent Hot Cocoa
|Dutch process cocoa||2 Teaspoon (1 Super Heaping Teaspoon)|
|Turbinado sugar/Regular sugar||1 Teaspoon (Scant, Unrefined, Available In Gourmet Stores)|
|Cold heavy cream||1⁄4 Cup (4 tbs)|
|Vanilla/Very fine cognac||2 Teaspoon (Real)|
|Whole milk||1 3⁄4 Cup (28 tbs), cold|
1. Mix cocoa and sugar together in a 4-cup heat-resistant glass measuring cup. Stir in heavy cream a little bit at a time until you have a mixture the consistency of mud. Then, add either vanilla or cognac, stirring to combine. Add whole milk 1/4 cup at a time, stirring after each addition, until you've got 2 liquid cups.
2. Microwave the mixture for 1 minute on high. (In the absence of a microwave, heat the mixture in a saucepan over medium heat until piping hot.) Remove from microwave and stir. Return the mixture to the microwave oven and continue heating on medium-low and stirring at 30-second intervals, until cocoa reaches desired temperature.
3. Pour into cups and serve.