I
will have to warn you that this hot cocoa recipe is not as sweet as what you
will find in an envelope. In fact, it took a little bit of getting used to on
our part. But in the end, it’s cheaper than the store-bought stuff, and
probably healthier since you can regulate the amount of sugar in it. I actually
like the fact that I don’t feel like I’m drinking dessert in a cup every time I
have a cup of cocoa!
One
of my favorite afternoon snacks is a slice of cheddar cheese dipped in a cup of
hot cocoa, and a serving of popcorn on the side. Alright, maybe you’ll just
think I’m weird and I should stop because I really do want you to try this
cocoa! J It really is good! The rest of the family
always calls on me to make their hot cocoa for them. I’m sort of the in-house
barista in our family!
One
last confession: all the measurements are approximate. I actually don’t measure
when I make it, which is why I’ve included photos for you to see the amounts I’m
using.
Homemade Hot Cocoa
1 Tablespoon unsweetened cocoa powder
1 Tablespoon sugar
3 Tablespoons cream
1 cup milk
 |
|
Measure the unsweetened cocoa into the bottom of your mug.
|
 |
|
Measure in the sugar. (I personally prefer to use honey in my hot cocoa.
It gives it a slightly different flavor, but I like it!)
|
 |
|
Swirl the two together.
|
 |
|
Add in the cream. (We use heavy whipping cream, but you can use
half-and-half, or just regular milk. But the cream gives it a little extra
richness!)
|
 |
|
Mix it all together well. (If you’re using honey, it will be more of a
dark paste.)
|
 |
|
Add in the milk and give it all a good stir.
|
 |
|
Microwave on high for 1 minute.
|
 |
|
Give it a good stir, and then microwave it for 30 more seconds.
|
 |
|
Stir again, while ignoring the unsightly cocoa spill on the counter
(that’s where I laid the spoon in between stirs.) Microwave 30 seconds more.
|
 |
|
And there you have it! Delicious, homemade hot cocoa complete with foam
on the top just like the big coffee houses. Enjoy!
|
No comments:
Post a Comment