Hot Gingered Cocoa

Baby Kato's Note:

Imagine a piece of candied ginger that has been dipped in chocolate ... only hot. This is a perfect drink on a cold snowy evening.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 2 tablespoons dark brown sugar
• 2 tablespoons hershey's bittersweet cocoa
• 1⁄16; teaspoon salt
• 1 cup 2% low-fat milk
• 1⁄8; cup heavy cream
• ½-1 teaspoon candied ginger , minced (your preference)
• ½ teaspoon pure vanilla extract
• 3 ounces whipped cream
• 1 teaspoon cocoa (garnish)

Directions:

1. Grab a large mug and add sugar, cocoa and salt.
2. Heat the milk and cream in a pot on the stove for 10 minutes on low, until desired temperature is reached.
3. Add 1/8 cup of the heated milk to the cocoa in your mug and blend into a smooth paste.
4. Slowly add the rest of the heated milk.
5. Stirring briskly add the vanilla and ginger to your cocoa.
6. Top with whipped cream and garnish with a sprinkle of cocoa powder .
7. Sooo good.

Reviews

[PaulaG]

I can understand why this has so many outstanding reviews. I loved that all but heating the milk it could be mixed in the cup. It was made with unsweetened almond milk and the whipped cream was omitted. Still yummy and delicious.

[Mia in Germany]

This is a wonderful cocoa, one of the best I ever had! Made it with rice milk and almond butter (instead of cream) in my thermomix, so the ginger got blended in nicely, and the cocoa was extremely creamy and smooth. Thanks so much for posting this!! Made for Comfort Cafe Snowqueen's Round 2010.

[loof]

Mmmmmm - delicious! I took another reviewer's suggestion and added the candied ginger to the milk as it was warming to bring out more of the ginger flavor. Really loved this rich and comforting cocoa - thanks for sharing your recipe! Made for the Comfort Cafe Event, January 2010