Chocolatey Hot Cocoa for One
photo by Lavender Lynn
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
Excellent ! It snowed last night and I don't feel like braveing the world today. I tried the first mug with Vanilla, the second with Kahlua (jan007 # 44024), and the last with Grand Marnier. I like the Nutmeg and Whipped Cream topping but the Kahlua with freshly grated Cinnamon ain't bad. I'm not into marshmellows, (I read the list of ingredients on the package)but with 36 combinations to play with I won't miss them. Thanx for posting this great recipe. Pierre
RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.