Chase away the cold with hot cocoa
Few things are as comforting as wrapping your hands around a mug warmed by a cup of hot chocolate. These recipes will help warm you up, whether you spent the day playing in the snow or just watching it fall.
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This recipe makes a lot of hot cocoa, but leftovers may be stored in the refrigerator for up to 5 days. Just mix well and reheat before serving.
Creamy Hot Cocoa
1 14-ounce can sweetened condensed milk
1/2 cup unsweetened cocoa
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 cups water
3 cups milk
Marshmallows, optional
In large saucepan over medium heat, combine condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water and milk. Heat through, stirring occasionally. Do not boil. Top with marshmallows if desired. Makes 2 quarts.
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Easy Hot Cocoa
1/2 cup granulated sugar
1/4 cup cocoa powder
1 pinch salt
1/3 cup hot water
4 cups milk
3/4 teaspoon vanilla extract
Marshmallows, optional
In medium saucepan, mix sugar, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 2 minutes. Add milk; stir until well blended. Cook, stirring often, until hot. Do not boil. Remove from heat; stir in vanilla. Beat with whisk until foamy. Top with marshmallows if desired. Makes 4 servings.
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When trying this variation on the traditional drink, keep in mind that white chocolate is very sensitive to heat and will burn more easily than other types of chocolate. Heat it very gently and watch it at all times.
Winter White Hot Chocolate
6 cups milk
9 ounces white chocolate, finely chopped
2 tablespoons vanilla extract
Top with marshmallows if desired.
In a medium saucepan, heat milk to simmering over medium heat. Lower heat and stir in white chocolate and vanilla. Cook until hot but not boiling, stirring frequently. Remove pan from heat and pour into mugs. Top with marshmallows if desired. Makes 6 servings.
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Pantry Pointers
For a grownup version of hot cocoa, add 1 ounce of peppermint schnapps to prepared hot cocoa before serving.
Dutch-processed cocoa is found more often in gourmet recipes. If a recipe does not specify which type of cocoa to use, use natural cocoa. Dutch-processed cocoa is more alkaline and may alter the results of the recipe.
Cocoa powder and mixes made from it, such as hot cocoa mixes, keep about two years if tightly sealed and kept away from light.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
I’d LOVE to have some now!!
Posted by on 12/11 at 06:26 PM
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