HOT COCOA

By RoketJSquerl

If you want to increase or decrease this recipe for hot cocoa, the key ratio to remember is one and one-half tablespoons of cocoa and one 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.

Ingredients

• 6 tablespoons Dutch-processed cocoa powder, measured by dip-and-sweep
• 4 tablespoons granulated sugar
• Pinch table salt
• 1 cup water
• 3 cups low-fat milk (1 or 2 percent)
• 1 teaspoon vanilla extract
• 1/4 cup half-and-half

Preparation

Step 1

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 the 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 between four mugs, top with whipped cream or marshmallows if desired, and serve immediately.