Homemade Hot Chocolate
This takes 20 seconds longer to make than using a mix, and it is 10000 times better! Ask any of our sons, nieces and nephews!
For one serving, if you use a microwave, in a microwave-safe mug, stir these ingredients together thoroughly:
1 ½ teaspoons unsweetened cocoa powder (or more to taste)
2 ½ teaspoons sugar (or more to taste)
A tiny pinch of salt
Add two teaspoons of whole milk and stir until the paste is smooth.
Fill the mug with milk. Stir thoroughly. The mixture will not blend completely.
Microwave for 2 ½ minutes at high power, stir again, and enjoy.
For four servings
In a heavy-bottomed sauce pan, whisk together 1/4 cup cocoa, 1/3 cup sugar, and a sprinkle of salt. Add 2 Tablespoons milk, and stir to a smooth paste. Whisk in 5 cups milk. Heat gently over medium-low heat.
Toppings
If you like, top the hot chocolate with any of the following: a spoonful of freshly whipped cream, a scoop of marshmallow cream, some tiny or large marshmallows, a sprinkle of cinnamon, cocoa, or nutmeg.
Yes – Homemade Marshmallows!
They are easier than you think. Here are two good options:
{ 4 comments… read them below or add one }
Hey Rona, I have been enjoying your articles and this one prompted me to recall that I have been searching for dutch processed cocoa and can’t seem to find it. Do you know of a local source? Thanks for your help. regards, Bill Caldwell
Confession – I’ve been using a 10 kilo bag of Valrhona for some time. Not at all local. I’m sure I bought it online, probably from a source like King Arthur Flour, which has other types now, but no Valrhona. The powder seems indestructible, though I’m sure fresh would be better. I would try Good Foods Market (859.278.1813), Whole Foods, or Liquor Barn. I think Hershey makes a Dutch Process version of cocoa these days, too, though I see online that some people don’t like it. That’s true of the Valrhona, too – it’s all about personal taste. I do like Hershey’s regular old cocoa, and use it in recipes that specifically call for NOT Dutched cocoa. I also sometimes make hot chocolate with Hershey’s, because it tastes like cocoa tasted when Mother made it. :->
Interesting home cook discussion of Dutched v. natural cocoa here.
Hey Rona, I have been enjoying your articles and this one prompted me to recall that I have been searching for dutch processed cocoa and can’t seem to find it. Do you know of a local source? Thanks for your help. regards, Bill Caldwell
Confession – I’ve been using a 10 kilo bag of Valrhona for some time. Not at all local. I’m sure I bought it online, probably from a source like King Arthur Flour, which has other types now, but no Valrhona. The powder seems indestructible, though I’m sure fresh would be better. I would try Good Foods Market (859.278.1813), Whole Foods, or Liquor Barn. I think Hershey makes a Dutch Process version of cocoa these days, too, though I see online that some people don’t like it. That’s true of the Valrhona, too – it’s all about personal taste. I do like Hershey’s regular old cocoa, and use it in recipes that specifically call for NOT Dutched cocoa. I also sometimes make hot chocolate with Hershey’s, because it tastes like cocoa tasted when Mother made it. :->
Interesting home cook discussion of Dutched v. natural cocoa here.
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