Hot Cocoa 1962

"This is from Frys Cocoa Powder can, the only difference is that I add the cornstarch which adds creaminess. I also add a pinch of cinnamon sometimes, to add another element of flavour."
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Ready In:




  • Blend the cocoa powder, sugar, cold milk and cornstarch together well.
  • In a saucepot heat the one cup milk, to simmering point, and stir in the ingredients, and cook for one or two minutes, until dissolved and hot. Stirring well.
  • Pour into cup, top with mallows or whipped cream.

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  1. Just like my mom used to make! :)
  2. Very easy and tasty. It was too sweet for my taste so I will just add 1 tablespoon sugar next time, and there will be many next times. Thanks!
  3. We have found this to be an exceptional drink indeed, most certainly better then anything purchased or made previously and this is coming from a family that is extremely hard to please.<br/>Thank you for making our creamy chocolaty dreams come true, this is our keeper!
  4. Made this back in December - didn't take long to realize how good it was that I didn't have our regular hot chocolate mix on hand for our traditional 'after the Carol festival' hot chocolate and the opening of our first box of Pot Of Gold - I may have missed this recipe. Amazing what adding 1/4 teaspoon of cornstarch to the mix of cocoa and sugar along with a little simmer makes when it comes to making a steaming rich and creamy cup of hot cocoa! Like the previous reviewer - no store bought stuff for me now that I have tasted this one. Thank you for sharing.
  5. This is awesome! If you add the cinnamon like andy suggests, and froth it tastes just like Mexican Hot Chocolate. I've even added both the cinnamon and a small pinch of chili powder for that Aztec flavor. This should be your basic Hot Chocolate mix, not that store bought stuff! Way to go Andypandy!


Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
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