Prep 5 mins
Cook 3 mins
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.
- 1 tablespoon unsweetened cocoa
- 1 teaspoon sugar
- 3⁄4 cup milk
- 1⁄8 teaspoon vanilla extract or 1⁄2 teaspoon Kahlua or 1⁄2 teaspoon Grand Marnier
- ground nutmeg (optional)
- ground cinnamon (optional)
- marshmallows (optional)
- whipped cream (optional)
- In a small, heavy saucepan, stir together the cocoa and sugar, crushing any lumps.
- First by approximately Tablespoons, and then in a slow steady stream, stir in the milk.
- Heat over medium heat, stirring constantly and scraping the bottom of the pan, just until bubbles appear at the sides.
- Remove from the heat and stir in the vanilla or liqueur.
- Top with ground nutmeg or cinnamon, whipped cream or marshmallows.
This is great! I might have liked it sweeter, but less sugar is a feature of the recipe, and a touch of nutmeg also helps. I made a double recipe on the stovetop and, unlike the other two cocoas I've made this week, the mess was confined to one saucepan. Made for Comfort Cafe, Jan. 2009.
This is so good. I really enjoyed this one. I used Kahlua and mixed in the cinnamon and marshmallow. Fantastic.