The Perfect Cup of Hot Cocoa

To achieve this foamy look, put the hot cocoa into a blender and let it go for thirty seconds, and then you can pour it  into a mug and garnish with cocoa powder.

Currently it is forty degrees and outside–you know what that means.  Last time I checked there are four more days till December comes, so now we all have an excuse to listen to holiday music and drink hot chocolate.  But do not settle for a mediocre cup!  There are thousands of different variations out there, but this is kind of like all of those combined, but better.  After a while of trying to find the perfect ratios of ingredients, I finally came up an easy and super amazing recipe.  I don’t know what it is about this hot cocoa, but its close the best you can prepare at home with stuff already in your pantry.


(Makes two servings)

2 cups of whole milk

1/2 cup of semi-sweet chocolate

3 tablespoons of cocoa powder

2 tablespoons of brown sugar

3 turns of sea salt

Pour the milk into a small pot and let it come to a slight simmer.  Add the other ingredients to the pot, and turn the heat to a lower fire.  Whisk the hot cocoa until well combined and simmering slightly.   Top with whipped cream, and/or marshmallows.  Enjoy!

Whipped Cream:

1 cup of Heavy Cream

2 tablespoons of powdered sugar

With a whisk attachment whip the ingredients until light and fluffy.  This will take about four minutes total.  Do not over-beat because it will become lumpy.


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