Prep 5 mins
Cook 10 mins
After experimenting with many different formulas for hot cocoa, I finally came up with one that my husband loves. It has more cocoa and less sugar than most recipes. A dash of salt and vanilla extract add extra flavor.
- 3 cups milk
- 1⁄3 cup unsweetened cocoa powder
- 1⁄4 cup sugar
- 1 pinch salt
- 1 pinch cinnamon
- 2 teaspoons vanilla extract
- Place cocoa, sugar and salt in a saucepan.
- Add 2/3 cup milk and heat while stirring to make a thick chocolate paste.
- Add remainder of milk and vanilla.
- Heat until hot.
Ok, here's the rundown, lol. Used Splenda for the sugar, *dark* cocoa, fat free coffee creamer for most of the milk (for rich taste and body). Loved the touch of salt, it really added some depth. This was truly well enjoyed. :D
Funny how all the reviewers have changed this recipe, huh? I made this as directed except substituted Splenda for the sugar. Came out great! Not too chocolatey; not too sweet. I topped it with a squirt of canned whipped cream and a squirt of chocolate-vodka whipped topping too.
I used almond milk and loved the cinnamon and vanilla! Thanks! Made for the Comfort Cafe-Jan. 2010.