December 30, 2009

Homemade Hot Cocoa

Classic Hot Cocoa
  • 1/2 cup sugar
  • 1/4-1/3 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1/3 cup half and half
  • 4 cups whole milk
  • Whipped Cream or Mini Marshmallows
  1. Stir together sugar, cocoa and salt in medium saucepan; add half and half.
  2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  3. Simmer 1-2 minutes, stirring constantly.
  4. Add milk; stirring constantly, heat to desired serving temperature. Do Not Boil.
  5. Remove cocoa from heat; whisk or beat until frothy. Top with whipped cream or marshmallows.
VARIATIONS – use classic recipe above making the following substitutions:
Skinny Cocoa: Eliminate sugar. Combine cocoa, salt Skinny Cocoa: Eliminate sugar. Combine cocoa, salt and 1/2 cup skim milk; use 4 cups skim milk or reconstituted non-fat dry milk. Proceed as above. When removing from heat stir in enough sugar substitute with sweetening equivalence to equal 1/2 cup sugar.
Butterscotch Cocoa: replace sugar with 1/4 cup packed brown sugar; before adding milk stir in1 cup butterscotch baking chips (replacing the sugar with brown sugar also goes well Harvest Spice or Peanut Butter Cocoa variations)
Canadian Cocoa: add 1/2-1 teaspoon maple extract after removing from the heat
Cocoa Au Lait: serve with a scoop softened vanilla ice cream on top of each cup
Eggnog Cocoa: eliminate sugar, substitute milk for the 1/2 cup half and half, substitute 4 cups prepared eggnog for milk; sprinkle with additional nutmeg if desired
Harvest Spice Cocoa: add 1-3 teaspoons pumpkin pie spice to cocoa powder
Mexican Cocoa: add 1/2-1 teaspoon ground cinnamon with cocoa powderOrange Cocoa: add 1/2 teaspoon orange extract when removing from heat
Peanut Butter Cocoa: replace 1/3 cup white sugar with 1/3 cup packed brown sugar. Add 1/4 -1/2 cup creamy peanut butter before adding milk; stir until smooth, then add milk. (I think you could do the same thing with Nutella)
Peppermint Cocoa: add 1/2 teaspoon mint; add crushed peppermint candies
Almond Cocoa: add 1/2 teaspoon almond extract

Mix ins and Topping ideas for Hot Cocoa Bar
Have the following ingredients in serving bowls with spoons. Family and guests fill their mugs with cocoa then add mix ins and toppings of their choice to ‘customize’ their cocoa.
  • Butterscotch Chips
  • Chocolate shavings
  • Chopped peanuts, hazelnuts, pecans
  • Cinnamon Candies
  • Creamy Peanut Butter
  • Nutella
  • Crushed Peppermint candies
  • Crushed candy canes such as strawberry, orange, or cherry flavored
  • Crushed toffee bits
  • Mini Marshmallows
  • Marshmallow Creme
  • Mini M&M’s
  • Sprinkles and Colored Crystals
  • Whipped Cream
  • Reddi Whip – they have chocolate and vanilla flavored
  • Chocolate Syrup
  • Caramel Syrup

    • Ice cream in various flavors such as vanilla, mint, caramel
    • Chopped Peanut Butter cups
    • Crushed Butterfinger
    • Stirring Sticks:
    • Mini straws
    • Candy Cane
    • Cinnamon Stick
    • Chocolate coated spoons

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