Prep 10 mins
Cook 0 mins
I got this out of the cookbook Honest Pretzels, by Mollie Katzen. It really IS the best hot cocoa ever. There is also a recipe for whipped cream, you might want to make it before the cocoa.
- 2 tablespoons semi-sweet chocolate chips
- 1⁄2 teaspoon sugar
- 1 1⁄2 cups milk (low fat works fine)
- 1⁄8 teaspoon vanilla extract (if you like extra, add extra)
- whipped cream (optional, recipe follows or you can buy some)
- cinnamon (optional)
for whipped cream you need
- 1 cup whipping cream
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- ***DO NOT TURN ON FIRE UNTIL IT SAYS SO***.
- Put 2 tablespoons chocolate chips plus 1/2 tsp sugar into a small saucepan.
- Pour the milk into a 2-cup measuring cup until it reaches the 1 1/2 cup line.
- Slowly pour the milk into the saucepan.
- Add vanilla extract.
- Put the pan on the stove and turn heat to medium.
- Stir slowly (important!) with a wooden spoon as the milk heats up. the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
- It will be brown all the way through and the chips will be melted and milk hot when it is ready.
- When it's ready take the cocoa off the stove and slowly pour it into 1 or 2 mugs.
- Serve plain, or with a little whipped cream (recipe follows) or cinnamon on top.
- ***WHIPPED CREAM***.
- Get out large bowl and a whisk.
- Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
- When it gets nice and puffy but is still soft, it's ready.
- It can keep in a covered container in the refrigerator, it keeps up to 2 days. but the sooner you use it, the better.
I forgot the vanilla extract, but still found it rich and yummy. The kids loved it too. They all agreed it was much better than the store-bought stuff. I added probably double the chocolate chips than what were called for, for a cross between European and American-style hot chocolate. I improvised a double boiler (one pan inside another with water in it) and the hot chocolate came out perfectly smooth. I warmed the milk up a bit in the microwave first to cut down on stirring time.
Great recipe!Used Lindt dark chocolate bar with chili pepper extract. Hot,spicy and superchocolately! Better than powder( I never buy instant powder, but only goid quality powder cocoa liki Fazer)
This is very popular with my girls. It's very easy to make and is delicious. I have found that Ghirardelli chocolate chips work very well in this recipe but not Nestle -- they just don't melt as well.