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Decadent Hot Cocoa

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  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.

Recipe Summary

Difficulty Level: 
Very Easy

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