Prep 5 mins
Cook 7 mins
This is a rich version of cocoa and what a treat it makes! In the 18th century Europeans married milk with chocolate and sugar. Soon after, it became a very popular after dinner drink! Adding a pinch of cayenne gives it a little spice too! Adapted from Country Living magazine.
- 44.37 ml sugar
- 44.37 ml cocoa
- 118.29 ml milk (sometimes I use almond or rice milk)
- 44.37 ml milk
- 118.29 ml cream (or half and half)
- 14.79 ml bittersweet chocolate (optional)
- 0.25 ml cayenne pepper (optional)
- Whisk sugar, cocoa, and 3 tablespoons milk together in a small saucepan over low heat until smooth.
- Stir in 1/2 cup each of milk and cream and bring to a simmer over medium-high heat.
- For extra richness, stir in 1 tablespoon bittersweet chocolate. Or add spice with a tiny sprinkle of cayenne pepper.
- Top with marshmallows. Enjoy!
What a wonderful, rich cocoa! I used 100 percent dark drinking chocolate. WIll make this again for sure! Thanks for posting!
Made for Best of 2010.
Rich and delicious, the way all hot cocoa should be. I used Extra Brut Cocoa powder. Made for the Comfort Cafe Winter 2010
I had this for b'fast yesterday, as it was a bit cool for a change. Loved the kick from the cayenne! Used just a little extra of Hershey's Special Dark Chocolate. Will make this again in winter, when it will really be appreciated! Thnx for posting Sharon. Made for Comfort Cafe Summer 2009.