Almond Hot Cocoa / Hot Chocolate
Ready In: 15 mins
Serves: 2-3
Yields: 2 12 oz. Mugs
Ingredients
- 15 mini Hershey Bars
- 24 ounces milk
- 1 -2 ounce sugar (To taste)
- 1 teaspoon cocoa
- 1 pinch cayenne pepper (less is more with Cayenne)
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon vanilla extract
- 1⁄8 teaspoon almond extract (Flavor Option A for Almond Cocoa)
- 1⁄2 candy cane, Fine Chopped (Flavor Option B for Peppermint Cocoa)
- 1 -2 teaspoon peppermint, altoids Crushed into fine powder (Flavor Option C for Peppermint Cocoa)
Directions
- In a large sauce pan, heat milk over medium-low.
- While heating Milk, Chop up Hershey bars. (And peppermint, if applicable.).
- Once milk is hot (Do NOT Boil), stir in All other ingredients. (Make sure to use only one flavoring.).
- Don't stop gently stirring.
- Take a spoon and taste it.
- Add sugar slowly, tasting as you go.
- Once you get to where you like it, stop.
- Turn off burners, and whisk until frothy. (Note: I usually put it in a blender to make the whisking that much easier. Shh, don't tell my Grandma.).
- Pour into mugs and enjoy.
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