My husband and I had a craving for hot chocolate, so I came here to search for a recipe. I found one for Mexican Hot Chocolate (#37417) and tweaked it for what we had a taste for (and the ingredients we had on hand)
I made this when I was trying to use up stuff in the refrigerator and it came out pretty good. I used frozen cherries but I think it would be a lot more nutritious using frozen strawberries or other berries.
This recipe has much less sugar than other cocoa recipes or mixes. The result is a rich-tasting, chocolatey drink that is easy to make with ingredients you can keep on hand. This recipe is just from the 1997 edition of Joy of Cooking. This recipe makes less than a full cup of hot cocoa, but I find this amount is satisfying. You can always play with the serving sizes if you want more.
This drink is great for a "gals luncheon" or just any old party. It's easily made diabetic (aren't most of my recipes?) and is rather inexpensive to make if you use store-brand. And really, who's gonna know if your pineapple juice is not Dole and your Ginger ale is not Vernors or Canada Dry? Those store-brands come in handy if you're working with a crowd. So just sit back with your drink and think about the pennies you saved! This recipe is for one glass, but is easily made for a group. It's not a punch bowl kinda drink, though. I'd do each individual glass. When you read it, you'll see...