I am the Queen of Cocoa I love it. I love it. I love it. For years I have made it for breakfast, lunch, snacks and dinners. It’s best served with buttery toast. This is a nice, chocolaty recipe that doesn’t overwhelm the chocolate with too much sugar. (Yes, there is such a thing as too sweet. It took me 25 years to learn that.) Usually I prefer to make it with nutmeg or cinnamon, topped with marshmallows, but Christmas means candy canes. This is the best dressed cocoa I know. Use the highest quality of ingredients for the best results. This recipe serves two.
How to Make the Best Hot Cocoa Ever
- 2 c milk (Whole tastes best, skim keeps you slim: you decide.)
- 3 T sugar
- 2 squares of 72 % dark chocolate
- 1 T unsweetened cocoa powder
- 1 dash of cayenne
- 1 t vanilla extract
- (If not serving with Candy Cane Whipped Cream, add ¼ t either fresh nutmeg or cinnamon)
- Heat milk over a medium flame. While it heats, chop chocolate as finely as you can. Add chocolate to warm milk and whisk until combined.
- Add sugar, cocoa powder, cayenne. Stir and taste. The pepper really brings out the chocolate flavor and adds a depth of flavor. If you are making this with skim milk, you may need a touch more sugar. Remove from heat and stir in vanilla.
How to Make Candy Cane Whipped Cream
1. Place a few candy canes in a food processor or coffee grinder. Or you can pound them out in a baggie. Grind until they are a fine powder.
5 seconds later:
Whip heavy cream for about 4 minutes, until soft peaks form. Add a few spoonfuls of candy cane powder. Whip to combine. Top your cocoa and garnish with a candy cane. Enjoy!
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