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Heart and Soul Hot Cocoa

This rich cocoa warms the heart and soul like no other. After you’ve served the cocoa, the leftover amount makes a good base for chilly chocolate milk the next day. Store it in the refrigerator and just splash in cold, fresh milk to lighten it up.

Recipe information

  • Yield

    makes 6 to 8 servings

Ingredients

Chocolate Choices:

Cocoa powders to consider are E. Guittard, Droste, Hershey’s, Scharffen Berger, or—by far my favorite—Valrhona.

3

/4 cup sugar, or more

1

/2 cup unsweetened alkalized or dutched cocoa powder, or more to taste

4

cups whole milk

1

/2 cup heavy cream

2

tablespoons malt syrup (optional)

1

tablespoon vanilla extract

1

/2 teaspoon kosher salt

Artisan marshmallows or whipped cream (optional)

Need to make a substitution?

Preparation

  1. Mix the sugar and cocoa together in a small bowl and set aside. Combine the milk, cream, and malt syrup in a big saucepan over medium heat. As the milk starts to warm up, scoop up about a cup of it and slowly whisk it into the sugar and cocoa mixture to form a paste. Add the paste to the saucepan and whisk until incorporated. Add the vanilla and salt. Adjust the flavors to taste. Continue heating until it is hot but not boiling. Use a ladle to scoop out servings into a mug. Serve with artisan marshmallows or a dollop of whipped cream.

Chocolate Bliss
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