Hot Cocoa Recipe
This Hot Cocoa Recipe is a rich, creamy, chocolatey winter drink that’s ready in just minutes—no fancy gadgets needed!
Ingredients
- 4 cups whole milk or unsweetened almond, oat, or cashew milk
- 1/4 cup unsweetened cocoa powder try Ghirardelli or Droste for depth
- 1/4 cup granulated sugar sub with coconut sugar or honey to taste
- 1 teaspoon pure vanilla extract use Nielsen-Massey for best flavor
- 1/8 teaspoon ground cinnamon optional but comforting
- Pinch fine sea salt balances the sweetness beautifully
- Whipped cream or marshmallows for serving
Instructions
- A fine-mesh sieve can come in handy here—just dust the cocoa right through.
- This “roux” step helps the cocoa dissolve evenly, so you won’t end up with grainy bits.
- Watch for tiny bubbles around the edges—when you see them, the cocoa is almost ready.
- Sensory cue: You’ll catch that sweet, floral vanilla aroma right away.
- For a festive twist, sprinkle on a little extra cinnamon or mini chocolate shavings.
- You’ll love that first sip—so comforting, so rich, so… perfect.
Notes
Store any leftover cocoa in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop over low heat—whisking to revive that creamy texture. You can also zap single servings in the microwave for 45–60 seconds, pausing to stir halfway.
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