Growing up, hot cocoa had a special place in my heart. Come fall, I would trek out to the chilly soccer fields to watch my brother kick the ball around with his team mates. That early in the morning nothing fended off the cold quite like a cup of cocoa. Even a cup of cocoa made from a pouch with hot water.
Mom always upped the ante. After a cold day of shoveling or playing we would often come in to a pot of rich cocoa on the stove. Thank you Hersey's.
This cocoa ups the ante a notch further.
Adapted from Hersey's cocoa recipe
The Ingredients:
1/3 cocoa powder
1/2 cup vanilla scented sugar*
1/3hot water
1/4 tsp salt
1/8 tsp cinnamon
dash of corriander
1/2 tsp vanilla extract
3 cups milk
1 cup heavy cream
The Process:
Combine the cocoa, sugar, salt, cinnamon and coriander in a medium saucepan. Slowly stir in the hot water and mix until well combined. Bring the temperature to a boil over medium high heat.
Reduce the temperature to low. Whisk in the cream, milk, and vanilla extract Stir until heated through. Label into mugs and garnish with marshmallows or whipped cream, if desired..
*stick a pod or two of spent vanilla bean in a jar full of granulated sugar. Add more sugar as you use it up. The vanilla pods will keep fragrant for months
No comments:
Post a Comment