Prep 15 mins
Cook 0 mins
From Macy's, this recipe was enclosed in a leaflet from a recent purchase.
- 118.29 ml cocoa powder, unsweetened
- 236.59 ml sugar
- 34.50 ml cornstarch (cornflour)
- 118.29 ml water
- 946.36 ml milk
- Mix cocoa and sugar together. In a medium-sized saucepan dissolve the cornstarch in water and combine with with the cocoa mixture. Stir until a smooth paste has formed. Heat this mixture, stirring, while gradually adding in the milk. Continue stirring and bring to a simmer. Simmer for 10 minutes while stirring often. Cocoa is ready when it's thick, glossy and smooth.
On this cool rainy morning I cut the recipe down to 2 servings, served in a large mug just for myself! YUM! I used Splenda for the sugar and this made a creamy, chocolaty treat! Thanks for posting Julie. Made for Recipe Swap #46.
I quartered the recipe and enjoyed the smoothness of the hot chocolate! I used a little less cornstarch than called for. Thank you Julie for a breakfast treat! :) Made for the Australian Recipe Swap-Jan. 2010.
Decadent and delicious! I halved the recipe, and followed everything exactly as written. So easy to make this thick creamy chocolate drink, that is a must for all chocoholics. So divine, will be making again for sure Julie. Thank you.